The following recipe gives detailed instructions on how to prepare palascinta the traditional way, with just eggs, flour, salt, and either milk or a mixture of water and milk. The egg whites are whisked separately and added to the batter at the end, resulting in more volume and a soft palacsinta. For that reason, it is also recommended to let the batter rest once it's prepared. The recipe is adapted from The Art of Hungarian Cooking: Two Hundred and Twenty-two Favorite Recipes by Velma R. Clark and Paula Pogány Bennett.

The following recipe gives instructions on how to make the traditional palacsnita with sparkling water. The role of sparkling water is to aerate the batter, which results in delicate and fluffy pancakes. Serve warm with the filling of your choice.

The following recipe gives instructions on how to prepare a ham-filled-palacsinta. The pancakes are not rolled but stacked, with the filling in between, covered with a white sauce and sprinkled with parmesan, then baked in the oven for half an hour.

The following recipe gives instructions on how to prepare palacsinta with a cabbage filling. The pancakes are prepared the traditional way, and the cabbage is shredded and sautéed in pork fat and sugar to make the filling. You need to be cautious about making the pancakes very thin, as the entire batter should suffice for 20 pancakes.

The following recipe gives instructions on how to make Hungarian apple pancakes. However, the apple is added to the batter and not used as a filling. Also, in this variant, the pancake batter is yeast-based. For serving, sprinkle the pancakes with cinnamon and cocoa.