Hungarian pancakes

Here’s a traditional Hungarian Pancakes (Palacsinta) recipe—thin, delicate, and usually rolled or folded with sweet or savory fillings 🥞

Hungarian Pancakes (Palacsinta)

Ingredients

• 1 cup all-purpose flour

• 2 large eggs

• 1¼ cups milk

• 1 tbsp sugar (for sweet pancakes; omit for savory)

• Pinch of salt

• 1 tbsp neutral oil or melted butter

• Oil or butter for cooking

Instructions

1. Make the batter
   Whisk flour, eggs, milk, sugar, salt, and oil until smooth.
   Batter should be thin, similar to crêpe batter.
   Rest 10–15 minutes if you have time.

2. Cook
   Heat a lightly greased nonstick pan over medium heat.
   Pour a small ladle of batter, swirling to coat the pan thinly.

3. Flip
   Cook about 30–45 seconds until edges lift, flip, and cook another 20–30 seconds.

4. Repeat
   Stack cooked pancakes on a plate.

Traditional Fillings

Sweet

• Apricot jam (classic)

• Sweetened cottage cheese (túró)

• Ground walnuts + sugar

• Cocoa powder + powdered sugar

• Lemon juice + sugar

Savory

• Ham & cheese

• Mushroom filling

• Spinach & cheese

Serving Tips

• Roll or fold into triangles

• Dust sweet palacsinta with powdered sugar

• Serve warm

If you’d like, I can also share Hortobágyi palacsinta (savory stuffed & baked) or a gluten-free version