In a mixing bowl, whisk together eggs, milk, oil (or butter), sugar, and salt.
Gradually add the flour, whisking until smooth and lump-free.
Stir in the sparkling water last — the batter should be thin and pourable, like crêpe batter.
Let it rest for 20–30 minutes to relax the gluten (this helps make tender pancakes).
Cook the Palacsinta
Heat a non-stick skillet or crêpe pan over medium heat.
Lightly grease with a touch of oil or butter.
Pour about ¼ cup (60 ml) of batter into the pan, tilting it to spread evenly.
Cook for 1–2 minutes per side, until lightly golden.
Stack them on a plate and cover with a clean towel to keep warm.
Fill and Roll
Spread your favorite filling and roll or fold the pancakes.
Traditional Hungarian fillings include:
Apricot or plum jam (lekvár)
Ground walnuts with sugar and a drizzle of rum or milk
Sweetened cottage cheese (túró) with vanilla and lemon zest
Cocoa powder mixed with sugar
Savory fillings like mushrooms, chicken, or cheese
🍽️ Serving Ideas
Dust with powdered sugar for a sweet touch.
Serve warm or at room temperature.
For an indulgent twist, drizzle with chocolate sauce or top with whipped cream.
🇭🇺 Fun Fact
“Palacsinta” comes from the Latin placenta, meaning flat cake — a dessert that’s been loved in Hungary for centuries! They’re often enjoyed for breakfast, dessert, or even a light dinner.
Would you like me to give you a sweet dessert version (like walnut-rum palacsinta or túró-filled crepes with vanilla sauce) next?
