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RUSSIAN PANCAKES 
1 c. flour
1/2 tsp. salt
1 1/2 c. milk
3 eggs, well beaten

Sift flour and salt, add milk and eggs, beat all together very well. Batter should be as thick as heavy cream. Heat small skillet; grease lightly. Drop from tip of tablespoon on hot, well greased griddle to form small thin pancakes. Brown on both sides. Serve hot with thick sour cream and Russian caviar.
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