Palacsinta; Traditional Hungarian Pancakes
Hungarian pancakes are more like crepes than the fluffy breakfast pancakes that most Americans are familiar with. Delicious plain, served with a side of fruit, or drizzled with some honey, or spread on some jam or a sprinkle of cinnamon and sugar.
Equipment
- non-stick skillet
- Blender
Ingredients
- 3 large eggs
- 1 cup milk
- ⅓ cup sparkling water
- ⅓ cup water
- 1¼ cups flour
- ½ tsp salt
- vegetable oil or butter, for frying
Toppings:
- jam, jelly or preserves
- cinnamon & sugar
- honey
- fresh fruit
Instructions
- Place eggs in a blender.
- Add milk, water, and sparkling water.
- 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 batter around the pan.
- 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, or cinnamon & sugar, or a drizzle of honey.