Tatsch

Instructions

1. 1 Combine cornmeal, milk, eggs, melted butter, sugar, and salt in a bowl. Whisk until smooth and let batter rest ten minutes.
2. 2 Heat a generous knob of butter in a large skillet over medium heat until it begins to foam.
3. 3 Pour batter to form thick pancakes about twelve centimeters across. Cook for four minutes until bubbles form and edges set.
4. 4 Flip carefully and cook another three minutes until golden brown on both sides and cooked through.
5. 5 Keep warm in a low oven while cooking remaining pancakes, adding more butter to the skillet as needed.
6. 6 Serve stacked with applesauce and lingonberry jam on the side for a traditional Liechtensteiner meal.