Palacsinta; How To Make This Traditional Hungarian Pancake

Growing up my mother often made Palacsinta for dinner on Friday’s during Lent. I remember standing at the stove with my plate in hand waiting for one as she cooked them up. My sister and I took turns getting a freshly cooked pancake straight from the frying pan. She canned fresh peaches from our backyard each summer so she always served them with a side of her canned peaches. If she didn’t have any peaches in the pantry we would spread some of her homemade jelly onto each pancake, roll it up and gobble it down. Then back in line for another one.

I was feeling nostalgic and decided to make Palacsinta for dinner on Good Friday. I dug through the box of handwritten recipes I inherited from my mother but I couldn’t find the recipe she used. I remember it was a very simple recipe; she used eggs, milk, flour, water and salt, I just didn’t know the amounts.

Plan B: I found the recipe in a Hungarian cookbook that looks just like the one she used except it calls for sparkling water in addition to using plain water, and the pancakes are fried in butter instead of vegetable oil which was how my mother made them. I had sparkling water on hand so I gave the recipe a try.

Start by placing the eggs, milk, water and sparkling water in a blender. Purée to combine.

Add salt and flour to the blender. Purée until there are no lumps in the batter.

Heat about 2 teaspoons of oil or butter in a non-stick skillet.

Ladle in enough batter to coat the bottom of the pan.

Tilt pan to spread the batter around the bottom of the pan. Don’t worry if it’s not perfect, the first one rarely is. That one is for the cook, to taste test it ☺️. You’ll get the hang of it and each one will look better and better.

Cook for about 2 minutes on the first side.  When the batter starts to look “dry”, use a spatula to flip the pancake over to the other side.

Cook for an additional 1-2 minutes until pancake is lightly browned.

Ease pancake out onto a warm plate and keep warm as you cook up the rest of the batter. Serve plain with a side of fresh fruit.  Can also be topped with your favorite jelly, Nutella, cinnamon & sugar, sliced strawberries with whipped cream, or a simple drizzle of honey. What are your favorite fillings?

Palacsinta can be enjoyed with savory fillings as well. Try them with a filling of sautéed mushrooms for a savory treat. Ham and cheese would be delicious as well. You are only limited by your imagination.

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