pennyroyal999 1 | 15 10 Jun 2007 / #1Hi! I've been trying to make this common genenrally "simple" recipe and it always drives me off the wall and I can't get past forgetting about it and moving on with the things I know how to make that always generally come out fine. For some reason my Nalesniki get burnt or they come out in a mush every time. Can someone "experienced" with this recipe tell me the right ingredient ratios and heat to use for this? I know they have to be very specific. I'm not sure if there's supposed to be more milk than water or maybe I'm not using enough eggs for the batter. I also need to know if there's a right type of skillet to use for this, should it be heavy bottom or thin?? I've tried to make this more than 15 times and my romance with this recipe ends with me cursing at the pot and things flying out the window because I get SO frustrated with it..