Make the batter: In a bowl, whisk together eggs, milk, sugar (if using), and salt. Gradually add flour, whisking until smooth and free of lumps. Stir in oil or melted butter. Let batter rest 10 minutes.
Cook the pancakes: Heat a non-stick skillet or crepe pan over medium heat and lightly grease with butter or oil. Pour about ¼ cup of batter into the pan, swirling to coat evenly. Cook 1–2 minutes per side, until lightly golden. Repeat with remaining batter.
Fill and serve: Spread your favorite filling on each pancake, roll or fold, and serve warm.
💡 Ashley’s Tips:
For extra tender pancakes, let the batter rest for 30 minutes before cooking.
Keep cooked pancakes warm by covering them with a clean kitchen towel.
Sweeten with powdered sugar or drizzle of honey for dessert, or fill with cheese and herbs for a savory twist.
If you want, I can also give you a Hungarian-style Nutella & cottage cheese filling that makes these Palacsinta absolutely irresistible — perfect for dessert or brunch! Do you want me to share that next?
