Made with Palacinka batter!
I thought that after 11 years with Vanja, three lengthy trips to the Balkans and many dinners with his fellow countrymen in Edmonton that I had experienced all of the traditional ethnic foods. But, no. Our first breakfast in Kozarci at Cici and Vesna’s house was kolacici. Vanja’s Auntie Zora used to make them all of the time and Vanja loves them (apparently!). Interestingly, kolac is the word for cake, and the suffix “œcici” definitely indicates something small. The recipe is exactly the same as for palacinka (Balkan crepes), but with the batter is thicker.
As you can see, these are deep fried. The outside is crispy and the inside is unexpectedly moist and caky.
Traditionally, these are served with kjimak (the scooped off top from boiled unpasteurized milk after it has settled and cooled) and jam. It was yummy. But, a deep fried dough with a rich buttery cream and sweet jam: how could that not taste good? I was tickled pink with the new and unexpected learning and experience, but this will not be a dish that I make at home. We are definitely steering away from deep fried foods.
But it is sure fun to have them away from home! Yummy kolacici! Thank you, Vesna!
I have been looking for a recipe for this since forever. This is exactly how my family used to make it. I couldn’t even find it in any of the ethnic cookbooks. Thank you for posting.
Dear Milka!
Wonderful! Wish I could be there to make them with you! This is exactly why I write about my experiences with food and travel – as well as cooking at home!
Happy Happy 2013!
Valerie