Who doesn’t like pancakes? Hungarian pancakes are one of a kind, more like crepes. I find them quite distinctive from other types of just as lovely pancakes I tasted elsewhere. They are thin and delicate, made with part milk and part sparkling water, giving it a light airy substance. Serve rolled up with some fillings inside, the classics being apricot or other fruit jam, creamy sweetened quark cheese with raisins, cocoa powder and sugar. Other fillings running in our family is apricot jam and finely ground walnuts together, a winning combination! Or try with sour cream and greated cheese with a hint of salt.
Ingredients – to make 10 pancakes/crepes
- 200 gram (~2 cups) flour
- 2 eggs
- 300 ml (1⅓ cups) milk
- 100 ml (0.4 cups) sparkling water
- 1 pinch of salt
- 50 ml (3.5 tablespoons) sunflower oil
How to make
- Add the eggs and salt to the flour
- Gradually add the milk stirring vigorously, to get a smooth consistency.
- Pour in the sparkling water in batches and combine, let the batter rest for half an hour or an hour
- Stir the 3.5 tablespoons of oil int the batter so don’t have to re-oil the pan as much if at all
- To make the first pancake, you need to add a teaspoonful of oil in the frying pan and heat to fairly hot but not smoking
- Laddle in some of the batter and spread it around evenly by moving the pan in your hand
- After about half a minute or when you think the pancake is ready, turn it over with a wide bladed knife or spatula and cook for a further few seconds slide it onto a plate when ready and repeat till you have batter left.
- Place the filling of your choice in a line onto the pancake and roll it up, dust with icing sugar, serve warm.
Fillings
Quark (or cottage) cheese filling:
- 250 g (9 oz) quark or cottage cheese (note: ricotta cheese works nicely as a substitute)
- 1 tbs sour cream
- 3 tbs icing sugar
- half unwaxed lemon rind, finely grated
- few drops of vanilla essence
- 1 handful of raisins, pre-soaked in warm water or black tea
Chocolate filling
- 3 tbs caster sugar
- 1 tbs cocoa powder
Jam
- High fruit content apricot or other fruit jam (like damson plum, raspberry)
I just wanted to tell you I find your blog and the recipes absolutely amazing. As a romanian from Transylvania, I simply adore hungarian food and while it’s usually hard to find authentic hungarian recipes on blogs, I find yours to be just perfect, with all the right explanations.
Köszönöm szépen! :-) Thanks very much, always great to hear that there are people reading these and even find them useful sometimes. Transylvania is a beautiful part of the world, it’s one of the places I always talk about visiting but still on the list, hope I get there on day soon. Best wishes & happy cooking!
Hello, palacsinta is a true Hungarian favourite and my son would like to learn it but this recipe is exactly the same the way I make it so I will pass it on to him. A bit thank you.
You are most welcome! Good to hear the recipe is useful.
My mother always used a thin Bisquick batter to make this when I was a kid. I’m going to use this as a dinner for the Grand Daughters one of these nights soon. I’ve been looking for a more authentic recipe to honour my grandmother & Great-Great Grandmother