1. In a mixing bowl add 1 egg, a pinch of salt and a teaspoon of sugar, mix until smooth.

        2. Add a cup of flour, a teaspoon of baking soda and about a cup of milk.  Add the ingredients gradually to avoid lumps. The batter consistency should be not too runny yet not too stiff.

        3. Place the batter in the refrigerator for 10 minutes.

        4. Fry the pancakes: Set a frying pan over medium heat. Add a few drops of vegetable oil. When it is hot, pour some pancake batter into the frying pan. Tilt the pan so that the batter coats the surface of the pan evenly. This should be a very thin coat. Always stir the mixture before pouring it into the hot pan. Fry the underside of the pancake for approximately 1 minute or until golden brown. You can loosen it with the spatula. Check the underside to be sure it has browned.

        5. Flip the pancake to fry the topside as well. The pancake is done when both sides are a light brown.

        6. A Spread each pancake with jam or cottage cheese and roll up. Sprinkle with powdered sugar.