Hungarian Pancakes Palacsinta
Indulge in the delicate, paper-thin delights of Hungarian Pancakes, or Palacsinta, a delectable Eastern European treat perfect for breakfast, dessert, or any time in between. These crepe-like pancakes are made with a silky, vanilla-infused batter that cooks to golden perfection in minutes. Their light and tender texture makes them the ideal canvas for a variety of irresistible fillings, from tangy apricot jam and rich Nutella to creamy, sweetened cottage cheese. With just a handful of simple ingredients and a quick preparation process, this classic Hungarian recipe is both elegant and approachable. Roll them up, dust them with powdered sugar, and serve them warm or at room temperature for a culinary journey to Hungary right from your kitchen.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 300 milliliters Milk
- 100 milliliters Water
- 3 large Eggs
- 1 teaspoon Salt
- 2 tablespoons Sugar
- 1 teaspoon Vanilla extract
- 3 tablespoons Butter (melted)
- 1 tablespoon Butter (for greasing the pan)
- as needed Optional fillings (e.g., apricot jam, Nutella, or cottage cheese)
- optional Powdered sugar (for dusting)
Instructions
In a large mixing bowl, whisk together the flour, milk, water, and eggs until smooth and lump-free.
Add the salt, sugar, vanilla extract, and melted butter to the batter. Mix well until fully combined. The batter should be thin, similar to crepe batter. If it's too thick, add a little more milk.
Let the batter rest at room temperature for 10-15 minutes. This allows the flour to fully hydrate.
Heat a non-stick skillet or crepe pan over medium heat and lightly grease it with a small amount of butter.
Pour about 1/4 cup (or one ladleful) of the batter into the pan, quickly swirling it around to coat the bottom of the pan evenly in a thin layer.
Cook the pancake for 1-2 minutes, or until the edges start to lift and the bottom is lightly golden. Flip it using a spatula and cook the other side for another 30-60 seconds.
Transfer the cooked pancake to a plate and repeat the process with the remaining batter, greasing the pan with butter as needed between pancakes.
Once all the pancakes are cooked, fill them with your desired filling. Spread a thin layer of apricot jam, Nutella, or sweetened cottage cheese on each pancake.
Roll the pancakes up tightly or fold them into quarters, and arrange them on a serving plate.
Dust with powdered sugar before serving, if desired. Serve warm or at room temperature.
Nutrition Facts
Calories |
1716 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.1 g | 89% | |
| Saturated Fat | 38.1 g | 190% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 710 mg | 237% | |
| Sodium | 2710 mg | 118% | |
| Total Carbohydrate | 217.3 g | 79% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 61.8 g | ||
| Protein | 50.3 g | 101% | |
| Vitamin D | 6.7 mcg | 34% | |
| Calcium | 519 mg | 40% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 956 mg | 20% | |
*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.
