Hungarian Pancakes Recipe

Name: Hungarian Pancakes
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: Serves 1 or more
Ingredients: Dried Apricot; Water; Fresh Lemon Rind; Sugar; Sherry Wine; Eggs; Cold Water; Butter; Plain Flour; Salt; Baking Powder; Sour Cream; Walnuts

Fluffy, delicate Hungarian pancakes (Palacsinta) – a delightful breakfast or dessert! This easy, make-ahead recipe is perfect for brunch parties or a cozy weekend treat. While making the crepes takes a bit of time, the results are incredibly rewarding. Impress your family and friends with these light and flavorful pancakes.

Prep Time 30 mins

Cook Time 60 mins

Calories 473.6 kcal

Protein 15g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Hungarian Pancakes

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How to Make Hungarian Pancakes

In a large bowl, whisk together the flour, eggs, milk, sugar, and salt until smooth. There should be no lumps.
Stir in the melted butter.
Let the batter rest for at least 15 minutes. This allows the gluten to relax, resulting in more tender pancakes.
Heat a lightly oiled griddle or frying pan over medium heat.
Pour 1/4 cup of batter onto the hot griddle for each pancake.
Cook for 1-2 minutes per side, or until golden brown and cooked through. Flip when bubbles start to appear on the surface.
Serve immediately with your favorite toppings. Enjoy your delicious Hungarian Palacsinta!