Hungarian Pancake (Palacsinta) Recipe

Here’s a classic Hungarian Pancake (Palacsinta) Recipe—thin, soft, and perfect for sweet or savory fillings.

1 cup (125 g) all-purpose flour
1 1/2 cups (360 ml) milk
2 large eggs
2 tablespoons sugar (omit for savory version)
1/4 teaspoon salt
2 tablespoons vegetable oil or melted butter, plus more for cooking
Optional fillings: jam, sweetened cottage cheese, Nutella, ground walnuts, or savory fillings like mushrooms or cheese

Make the batter:
- In a bowl, whisk together eggs, milk, sugar (if using), salt, and oil/butter.
- Gradually add the flour, whisking until smooth. The batter should be thin, like heavy cream.
Rest the batter (optional but recommended):
- Let it rest for 20–30 minutes—this helps make the pancakes more tender.
Cook the pancakes:
- Heat a non-stick skillet or crepe pan over medium heat. Lightly grease with butter or oil.
- Pour about 1/4 cup of batter into the pan and swirl to coat the bottom thinly.
- Cook for 1–2 minutes until the edges lift, then flip and cook the other side for 30–60 seconds.
- Repeat with the remaining batter, adding a bit of butter or oil as needed.
Fill and roll:
- Place your desired filling on each pancake and roll or fold them.
- For sweet palacsinta, dust with powdered sugar or drizzle with chocolate.
- For savory palacsinta, sprinkle with grated cheese or herbs before rolling.

Batter should be thin—if too thick, add a little more milk.
Keep the pan hot but not smoking; too high heat burns the pancake.
Stack cooked pancakes on a plate and cover with a kitchen towel to keep them soft.

If you want, I can also give a Hungarian-style Nutella & Walnut Palacsinta version that’s super authentic and irresistible.

Do you want me to share that version too?