Hungarian Meat Pancakes (Hortobágyi Palacsinta)

Ingredients:

For the Pancakes:

• 250 g all-purpose flour
• 2 eggs
• 500 ml milk
• Pinch of salt
• 1 tbsp oil

For the Filling:

• 300 g cooked chicken, pork, or beef, finely chopped
• 1 onion, finely chopped
• 1 tbsp oil
• 1 tsp Hungarian paprika
• 100 ml sour cream
• Salt and black pepper to taste

For the Sauce:

• 200 ml sour cream
• 1 tsp paprika
• 2–3 tbsp cooking liquid or broth

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Instructions:

1. Whisk together flour, eggs, milk, salt, and oil until smooth. Let rest for 15 minutes.
2. Cook thin pancakes in a lightly greased skillet and set aside.
3. Heat oil in a pan and sauté the onion until soft.
4. Add the chopped meat, paprika, salt, and pepper. Stir well.
5. Mix in the sour cream and cook for 2–3 minutes. Let cool slightly.
6. Place a spoonful of filling onto each pancake and roll or fold into parcels.
7. Arrange the filled pancakes in a baking dish.
8. Mix sour cream, paprika, and broth to make the sauce. Pour over the pancakes.
9. Bake at 180°C (350°F) for 15–20 minutes until heated through.