Russian Pancakes

3 eggs
2 1/4 cups milk
1 tsp. salt
1/2 tsp. baking powder
1 1/2 cups flour

Mix until smooth (batter will be thin). Coat bottom and sides of hot skillet with Pam or other non-stick spray. Pour enough batter into hot skillet to cover bottom when you tilt the pan from side to side. Cook a couple of minutes until edges begin to look dry. Loosen edges and turn pancake. Cook for a minute or two on other side.

Roll these up with the filling inside and eat them like crepes. You can sprinkle them with melted butter and cinnamon-sugar or fill them with fruit, whipped creme, and various sauces.

The favorite seems to be bananas, whipped creme, and a brown sugar-butter-bourbon-sauce adapted from on old Joy of Cooking book.

Brown Sugar-Butter-Sauce

Mash and melt together in small saucepan:
1/4 cup soft butter
1 cup packed brown sugar

Add gradually:
1 cup cream

Stir over low heat until boiling. Remove from heat. Add:
1/4 cup bourbon

Stir until smooth. Serve warm. Leftovers are great over vanilla ice cream and last a long time when covered tightly and store in the coldest part of the refrigerator.