Here’s a classic Hungarian Palacsinta recipe — thin, soft pancakes that can be filled with sweet or savory fillings 🥞🇭🇺
Hungarian Palacsinta (Pancakes)
Ingredients (about 8–10 pancakes)
- 1 cup all-purpose flour
- 1½ cups milk
- 2 large eggs
- 1 tbsp sugar (omit for savory)
- ½ tsp salt
- 2 tbsp melted butter (plus more for frying)
- Optional: 1 tsp vanilla extract (for sweet version)
Instructions
- Make the batter
- In a bowl, whisk eggs and milk together.
- Gradually add flour, sugar, salt, and melted butter.
- Whisk until smooth. The batter should be thin, like heavy cream.
- Heat the pan
- Heat a non-stick pan over medium heat. Brush lightly with butter or oil.
- Cook pancakes
- Pour about ¼ cup of batter into the pan, swirling to coat the bottom evenly.
- Cook 1–2 minutes until edges lift and bottom is lightly golden.
- Flip and cook another 30–60 seconds.
- Stack pancakes on a plate, covering with a kitchen towel to keep warm.
- Fill and serve
- Sweet fillings: jam, chocolate spread, cottage cheese with sugar, Nutella, or fruit.
- Savory fillings: cheese, ham, mushrooms, spinach.
- Roll or fold and serve warm.
Tips
- Make the batter a little thinner for super-thin, crepe-like palacsinta.
- Let the batter rest 15–20 minutes for tender pancakes.
- You can freeze filled palacsinta — reheat in oven or microwave.
If you want, I can also give you a Hungarian Palacsinta recipe with a creamy cottage cheese filling — it’s a classic favorite in Hungary!
Do you want me to share that version?
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