Palacsinta Hungarian Pancakes Recipe

Palacsinta – Hungarian Pancakes

Ingredients

• 250 g (2 cups) all-purpose flour
• 2 eggs
• 500 ml (2 cups) milk
• 120 ml (½ cup) sparkling water or plain water
• Pinch of salt
• 1 tsp sugar (optional, for sweet filling)
• 1 tbsp oil or melted butter (plus more for the pan)

Instructions

1. Make the batter
   In a bowl, whisk flour, salt, and sugar.
   Add eggs, then gradually whisk in milk until smooth.
   Stir in water and oil.
   Batter should be very thin, like heavy cream.
2. Rest
   Let the batter rest for 10–15 minutes.
3. Cook
   Heat a lightly oiled non-stick pan over medium heat.
   Pour a small ladle of batter, swirl to coat the pan thinly.
   Cook about 30–45 seconds, until edges lift.
   Flip and cook briefly on the other side.
4. Repeat
   Stack pancakes on a plate, covering to keep warm.

Serving Ideas (Traditional)

• Apricot jam
• Sweetened ground walnuts
• Cocoa sugar
• Cottage cheese filling
• Rolled or folded, never thick

Tips

• Palacsinta are much thinner than crêpes.
• If batter thickens, add a splash of milk or water.
• Can be made sweet or savory.

Soft, delicate, and endlessly versatile—a Hungarian classic 🇭🇺