Ahhh yes 😍🥞 Hortobágyi Palacsinta—the legendary Hungarian meat pancakes! Savory, rich, and perfect for impressing anyone at the table. Here’s a classic, traditional recipe.
🇭🇺 Hortobágyi Palacsinta (Hungarian Meat Pancakes)
Ingredients
Pancakes (Crepes)
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup milk
- ½ cup water
- Pinch of salt
- 2 tbsp vegetable oil or melted butter
Filling
- 300–400 g ground pork or beef (or a mix)
- 1 small onion, finely chopped
- 1 tbsp oil or butter
- 1 tsp paprika (sweet Hungarian)
- ½ tsp salt
- ¼ tsp black pepper
- 1 small carrot, grated (optional)
- 1 clove garlic, minced (optional)
Sauce
- 1 tbsp butter
- 1 tbsp flour
- 1 cup chicken or beef broth
- 1 tsp paprika
- ½ cup sour cream
Instructions
Make the Pancakes
- Mix flour, eggs, milk, water, salt, and oil until smooth.
- Heat a non-stick skillet lightly greased.
- Pour a small amount of batter and swirl to coat the pan.
- Cook until lightly golden, flip, cook briefly on the other side.
- Repeat until all batter is used. Set aside.
Prepare the Filling
- Heat oil in a pan, sauté onion until translucent.
- Add garlic (optional) and grated carrot. Cook 1–2 min.
- Stir in ground meat, cook until browned.
- Add paprika, salt, pepper. Mix and cook 2–3 more minutes. Remove from heat.
Assemble Pancakes
- Place a spoonful of meat filling on each pancake.
- Roll or fold pancakes and place in a baking dish.
Make the Sauce
- Melt butter, stir in flour, cook 1–2 min.
- Remove from heat, stir in paprika, then gradually whisk in broth.
- Simmer gently 5 minutes, then stir in sour cream.
Serve
- Pour sauce over filled pancakes.
- Garnish with parsley. Serve hot 😋
Tips & Tricks ✨
- Pancakes should be thin but flexible for rolling
- Sauce can be made spicier with a touch of hot paprika
- Serve with rice or fresh bread to soak up the sauce
If you want, I can make a simpler, step-by-step version for beginners, or a viral Facebook post version to show off this amazing Hungarian dish 😄.
Do you want me to do that?
Related Posts:
