Pancake (Hungarian: palacsinta) is very popular in Hungary and easier to make than you think. The pancake with sweet cottage cheese filling is my favorite.
Hungarian pancakes (Hungarian: palacsinta) are paper thin pancakes (similar to French crepes), with filling and served rolled.
The pancake is very popular dessert and it is not typically eaten for breakfast.
Hungarian pancake (Hungarian: palacsinta) recipe
Makes 15-16 pancakes.
3 egg 250 grams all-purpose flour 350 grams whole milk 150 grams sparkling water (carbonated water/soda water) 25 grams + 1/2 teaspoon sunflower (or canola) oil 1 tablespoon sugar Pinch of salt
Mix the batter
In a large bowl mix the eggs, the sugar and the salt. Add some milk and some flour to the eggs and mix well. When it is smooth, add the remaining flour, milk, sparkling water and (25 grams) sunflower oil. Mix it well.
Fry the pancakes
Heat a non-stick crepe/pancake pan over medium high heat. When it is hot, pour or scoop the batter onto the pan. Using approximately 1/2 cup for each pancake. Tilt the pan with a circular motion so that the batter coats the surface evenly. This should be a very thin coat.
Cook 1 to 2 minutes until pancake begin to lift from pan. Loosen with a spatula. Turn and cook the other side 1 minute.
The pancake is done when both sides are a light brown.
Repeat with remaining batter. Scoop it onto the hot pan and cook both sides of pancake.
Spread each pancake with filling and roll up.
My kids eat the pancakes with cacao powder-sugar mix, Nutella or apricot jam but my favorite is the pancake with sweet cottage cheese filling.
Túrós palacsinta – Hungarian pancake with sweet cottage cheese filling
“Túró” is a very special Hungarian cheese. It is a most often made with cow milk and similar to ricotta.
250 grams Hungarian túró (or cottage cheese or ricotta) 100 grams sour cream (Hungarian: tejföl) 4 tablespoons sugar 1 teaspoon vanilla extract 1/2 cup raisins zest from half a lemon (or an orange)
Mix all the ingredients.
Spread the pancake with filling and roll up.