Authentic Palacsinta Recipe Hungary, Europe
JUMP TO RECIPEWe strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
Because they can be whipped up in a matter of minutes and with ingredients found in every pantry, no wonder Hungarians serve these pancakes for any meal of the day, whether as an appetizer, main course, or dessert. Since they can be filled with almost any ingredient imaginable, they are incredibly versatile and can be either savory and sweet. The basic batter is made with flour, eggs, milk, salt, and water, though sparkling water, sugar, and oil can be added as well. Once the batter is made, it is important that it rests in the refrigerator anywhere from 30 minutes to overnight, depending on the recipe, but the longer, the better. Pancakes are cooked on a heated and oiled pan, then filled with the filling of choice, either savory or sweet. Some of the most popular savory fillings include ham, mushrooms, meat, usually leftover meat stew pörkölt, while fruit jams, cocoa, poppy seeds, walnuts, and even chestnut are used as a filling if palacsinta is served as a dessert. Some ... Read more
Serve With
Cooking tips
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batter
The most typical preparation method is to whisk all the ingredients at once, but there are recipes where ingredients are added in stages. Typically sparkling water is added right before cooking, so the air does not get lost because of the long resting time. In some recipes egg whites are whisked separately, then folded them into the batter to make it lighter and bubbly. Resting the batter in the fridge ... Read more -
method
When cooking pancakes, there are a few things to keep in mind. First, always stir the batter before each scoop, and second, always oil the pan before you add a new portion of batter to the pan. If you're making a layered palacsinta cake, leave one side of the pancakes uncooked, so it can better soak up the filling.
Recipe variations
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Palacsinta
Ready in 45minThe 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.
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Cabbage Palacsinta
Ready in 2hThe 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.
Palacsinta
PREP 15min
COOK 30min
READY IN 45min
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.
Ingredients
2 cups sifted flour
3 cups milk or equal parts milk and water
4 eggs, separated
1 tsp salt
oil, for cooking
Preparation
Separate the yolks from the whites. Whisk the egg whites until soft peaks. In a different bowl, whisk flour, salt, yolks, and one cup of milk until you get a smooth batter. Then, gradually whisk in the rest of the milk. After you've added about 1/2 cup of milk, scrape down the sides and the bottom of the bowl to catch any clumps of flour. To finish, gently whisk in the whipped egg whites.
Heat a 1/2 tsp of oil in a pancake pan over medium heat. Pour a 1/4-1/3 cup of the batter, then swirl the pan to coat it with batter. Once the pancake starts pulling away from the sides of the pan, flip it and cook about 5 seconds, then transfer to a plate. Cook pancakes until you're out of batter.
Fill the pancakes while still warm with the filling of your choice, and roll.
Other Variations
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Cabbage Palacsinta
Ready in 2hThe 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.
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