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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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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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.
Cabbage Palacsinta
PREP 30min
COOK 1h 30min
READY IN 2h
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.
Ingredients
Cabbage Palacsinta
FOR THE BATTER
250 g flour
1 egg
200 ml mineral water
200 ml milk
salt
200 ml oil
FOR THE CABBAGE FILLING
1 kg cabbage
50 g pork fat
20 g sugar
ground black pepper
Preparation
Cabbage Palacsinta
To make the cabbage filling, first, remove the stalk, then grate the cabbage. Sprinkle generously with salt, then mix to combine, and leave the cabbage aside so the salt can draw out all the liquid.
Cook sugar and pork fat in a high, heavy-bottomed pan over medium-low heat, constantly stirring with a wooden spoon until dissolved, simmering, and clear. Cook for 2-3 minutes more, then add the squeezed cabbage and season with ground pepper. Cover the pot and cook, stirring from time to time, over low heat until tender.
For the pancakes, whisk all the ingredients for the batter in a large bowl. Cook in a pan over medium heat. The batter should be enough for 20 pancakes, so take care your pancakes are as thin as possible.
Place two tablespoons of the cabbage in the middle of each (still hot) pancake and roll.
Arrange the filled pancakes in a greased baking tray or a casserole dish and bake in a 180°C oven for 15 minutes. Sprinkle with ground pepper and serve hot.
Other 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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