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 meat filling:

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

For the sauce:

• 200 ml sour cream
• 1 tsp paprika
• 100 ml broth or water

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Instructions:

1. Whisk flour, eggs, milk, salt, and oil into a smooth batter. Rest for 15 minutes.
2. Cook thin pancakes in a lightly greased pan and set aside.
3. Heat oil and sauté onion until soft.
4. Add chopped meat, paprika, salt, and pepper. Mix well.
5. Stir in sour cream and cook for 2–3 minutes, then let cool slightly.
6. Fill each pancake with the meat mixture and roll or fold.
7. Place in a baking dish.
8. Mix sour cream, paprika, and broth to make a smooth sauce.
9. Pour over the pancakes.
10. Bake at 180°C (350°F) for 15–20 minutes.