👩🍳 Instructions:
- Mix the Batter
In a large bowl, whisk the eggs and milk. Add flour gradually, whisking until smooth (no lumps!). Add salt, sugar, and vanilla if using.
Let batter rest for 15–30 minutes — this makes it smoother and more elastic. - Cook the Palacsinta
Heat a nonstick skillet (8–10″) over medium heat. Lightly grease with butter or oil.
Pour about ¼ cup of batter and tilt the pan to spread it thinly.
Cook for about 1–2 minutes, then flip and cook the other side for about 30 seconds. - Stack & Fill
Stack cooked pancakes on a plate. Spread your filling and roll them up or fold into quarters.
🍓 Classic Fillings:
- Apricot or plum jam
- Sweet cottage cheese with vanilla and lemon zest
- Cocoa powder + powdered sugar
- Ground walnuts + sugar + milk splash
- Nutella or chocolate spread
- Cinnamon sugar
🇭🇺 Pro Tip:
Palacsinta are often served with a dusting of powdered sugar and a dollop of sour cream or whipped cream on the side.
Let me know if you want the Rakott Palacsinta (layered pancake casserole) or a savory version filled with meat or mushrooms!