PALACSINTA (HUNGARIAN PANCAKES)

Here’s a classic Hungarian Palacsinta recipe—thin, crêpe-like pancakes traditionally filled and rolled.

🥞 Palacsinta (Hungarian Pancakes)

Ingredients (makes ~10–12)

• 1 cup (125 g) all-purpose flour

• 2 large eggs

• 1¼ cups (300 ml) milk (sparkling water can replace part for extra lightness)

• Pinch of salt

• 1 tsp sugar (optional, for sweet versions)

• 1 tbsp neutral oil or melted butter (plus more for the pan)

Instructions

1. Make the batter
   Whisk flour, eggs, milk, salt, and sugar until smooth and very thin—thinner than American pancake batter. Stir in oil/butter. Rest 10–15 minutes if you have time.

2. Heat the pan
   Heat a lightly greased non-stick or crêpe pan over medium heat.

3. Cook
   Pour a small ladle of batter into the pan, swirling to coat thinly.
   Cook ~30–40 seconds until edges lift, flip, and cook another ~20 seconds.

4. Stack & fill
   Stack cooked pancakes and keep warm. Fill, roll, or fold.

Traditional Fillings

• Apricot jam (baracklekvár) – classic

• Sweetened cottage cheese (túró) with lemon zest & vanilla

• Ground walnuts with sugar and a splash of milk

• Cocoa sugar (unsweetened cocoa + sugar)

• Savory: cheese, ham, mushrooms (omit sugar from batter)

Serving Ideas

• Roll and dust with powdered sugar

• Fold into quarters

• For a famous variation: Hortobágyi palacsinta (savory, meat-filled, paprika sauce)

If you want, I can give you authentic fillings, savory versions, or tips for ultra-thin palacsinta like in Hungary 🇭🇺