Instructions
1. Make the batter
- In a mixing bowl, whisk eggs, milk, sugar, and salt.
- Gradually add flour, whisking until smooth and lump-free.
- Stir in oil and sparkling water if using.
- Batter should be thin — about the consistency of heavy cream.
- Let rest for 20–30 minutes for best texture.
2. Cook the pancakes
- Heat a lightly oiled nonstick skillet or crêpe pan over medium heat.
- Pour in just enough batter to coat the bottom thinly (about ¼ cup for a 9-inch pan).
- Swirl quickly to spread evenly.
- Cook for 1–2 minutes until edges begin to lift, then flip and cook another 30–60 seconds.
- Stack cooked palacsinta on a plate, covering to keep warm.
3. Fill & serve
- Spread each with desired filling, roll up or fold, and serve immediately.
Popular Fillings in Hungary
- Lekvár (thick fruit jam, e.g., apricot or plum)
- Sweetened cottage cheese with vanilla and raisins (túrós palacsinta)
- Cocoa powder mixed with sugar (kakaós palacsinta)
- Nut-sugar mix (diós palacsinta)
- Savory options: mushroom, minced meat, or spinach with cheese
💡 Pro tip: In Hungarian cafés, rolled palacsinta are often dusted with powdered sugar and served in pairs. Savory versions may be baked with sauce (Hortobágyi palacsinta).
If you’d like, I can give you the Hortobágyi Palacsinta recipe — a famous savory version stuffed with paprika-spiced meat and baked in creamy sauce. That one is a real Hungarian classic. Would you like me to share it?
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