Hungarian pancakes

Hungarian pancakes, or Palacsinta, are thin, crepe-like pancakes that are often filled with sweet or savory fillings. They are super versatile and can be served for breakfast, dessert, or even as a main dish. The batter is simple, and the filling options are endless—from classic jam and powdered sugar to Nutella, cottage cheese, or ground walnuts.

Here’s a traditional recipe for Hungarian Palacsinta that you can fill with whatever you like!

Hungarian Palacsinta (Pancakes)

Ingredients:

For the Pancakes:

• 1 cup (125g) all-purpose flour

• 2 large eggs

• 1 1/2 cups (360ml) milk

• 2 tbsp vegetable oil (plus more for cooking)

• 1 tbsp sugar (optional, for a slightly sweet pancake)

• 1 tsp vanilla extract (optional)

• Pinch of salt

For Sweet Filling Ideas:

• Apricot jam or fruit preserves (traditional)

• Sweetened cottage cheese (mix with sugar and vanilla extract)

• Nutella or chocolate spread

• Ground walnuts (optional, mixed with sugar)

• Powdered sugar (for dusting)

For Savory Filling Ideas:

• Grated cheese (and maybe some ham)

• Spinach and feta

• Mushrooms (sautéed with garlic and onions)

Instructions:

1. Make the Batter:

   • In a large bowl, whisk together the flour, eggs, milk, oil, sugar, and vanilla extract (if using) until smooth. The batter should be fairly thin, similar to the consistency of heavy cream. If it seems too thick, add a bit more milk to thin it out.

2. Let the Batter Rest:

   • Let the batter rest for about 20-30 minutes. This allows the flour to absorb the liquid and gives you a more tender pancake.

3. Cook the Pancakes:

   • Heat a non-stick skillet or crepe pan over medium heat and brush it lightly with vegetable oil.

   • Pour a small amount of batter (about 1/4 cup) into the pan, swirling the pan to evenly coat the bottom with a thin layer of batter.

   • Cook for about 1-2 minutes until the edges start to lift and the top looks set. Flip and cook for another 30 seconds to 1 minute, until golden.

   • Repeat until you’ve cooked all the pancakes, adding a bit more oil to the pan as needed.

4. Fill and Roll:

   • Once your pancakes are cooked and cooled slightly, you can start filling them. For sweet fillings, spread jam, Nutella, or cottage cheese in the center of the pancake. For savory fillings, add cheese, spinach, or whatever you prefer.

   • Roll or fold the pancakes into a simple cylinder, or fold them in half and half again for a more traditional “quarter-fold” shape.

5. Serve:

   • If you’re making sweet Palacsinta, dust with powdered sugar and maybe add a few extra berries or whipped cream on top.

   • If savory, serve as is or with a side of sour cream or a light salad.

Tips:

• Thin batter is key to getting those delicate, thin pancakes that can be rolled easily.

• Fillings are super customizable—traditionally, Hungarians use fruit preserves like apricot or plum, but feel free to get creative with whatever you have in the kitchen.

• Add a bit of sparkling water (instead of part of the milk) for an extra fluffy texture.

These pancakes are perfect for a cozy weekend breakfast or for serving as a party snack or dessert. You can even make them ahead of time and store them in the fridge, then just heat them up with your favorite fillings when you’re ready to serve!

Have you tried Palacsinta before? If so, what’s your favorite filling?