Hungarian Pancakes
Delight your taste buds with these authentic Hungarian Pancakes, a delicate and versatile treat perfect for breakfast, dessert, or any time you crave a sweet indulgence. These ultra-thin, crepe-style pancakes are crafted from a simple batter of flour, milk, eggs, and melted butter, delivering a silky, melt-in-your-mouth texture. Lightly cooked to golden perfection, they serve as the perfect canvas for your favorite fillings, whether it’s fruity jam, creamy Nutella, or traditional sweetened cottage cheese. Topped with a dusting of powdered sugar, these pancakes are as beautiful as they are delicious. Easy to make yet delightfully elegant, Hungarian Pancakes are the ultimate comfort food that’s sure to impress. Perfect for quick prep and customization, they bring a slice of Central European tradition to your kitchen in just 35 minutes!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1 cup Milk
- 2 large Eggs
- 1 tablespoon Sugar
- 0.25 teaspoon Salt
- 2 tablespoons Butter (melted)
- 1 as needed Oil or butter (for cooking)
- 1 as needed Filling of choice (such as jam, Nutella, or sweetened cottage cheese)
- 1 as needed Powdered sugar (optional, for garnish)
Instructions
In a medium-sized mixing bowl, combine the flour, sugar, and salt.
In a separate bowl, whisk together the milk and eggs until fully blended.
Gradually pour the wet ingredients into the dry ingredients while whisking continuously to prevent lumps.
Once the batter is smooth, stir in the melted butter. The consistency should be thin and runny, similar to heavy cream.
Heat a non-stick skillet or crepe pan over medium heat. Lightly grease with a small amount of oil or butter, using a paper towel to spread it evenly.
Pour about 1/4 cup of batter into the pan, tilting it quickly in a circular motion to spread the batter and form a thin, even layer.
Cook the pancake for 1-2 minutes, or until the edges start to lift and the bottom is lightly golden. Flip it gently with a spatula and cook the other side for 30 seconds to 1 minute.
Transfer the cooked pancake to a plate and cover with a clean kitchen towel to keep warm. Repeat with the remaining batter, greasing the pan as needed.
Once all the pancakes are cooked, add your desired filling to the center of each pancake. Spread the filling evenly, then roll or fold the pancake into a cylindrical or triangular shape.
Dust the pancakes with powdered sugar if desired, and serve warm.
Nutrition Facts
Calories |
1172 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.0 g | 68% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 456 mg | 152% | |
| Sodium | 836 mg | 36% | |
| Total Carbohydrate | 139.6 g | 51% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 45.1 g | ||
| Protein | 33.3 g | 67% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 385 mg | 30% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 674 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
