HUNGARIAN SWEET PANCAKES (PALACSINTA)
Steps:
- In a medium mixing bowl, combine eggs , milk, club soda, and orange juice. Stir in flour, sugar, salt, and vanilla extract to form a smooth batter.
- Heat 1 teaspoon butter in an 8-inch skillet. Use a small ladle to add enough batter to coat the bottom of the pan in a thin, even layer, rotating pan as needed to cover.
- Cook for 2 minutes on the first side and 1 1/2 minutes on the second side or until the pancake is lightly browned. Remove and keep warm while cooking the rest of the pancakes with the remainder of the butter and batter.
- Fill with any combination of fruit preserves, sugared ground nuts, whipped cream and fresh fruit, pie filling, etc., and roll or fold into triangles. Dust with confectioners' sugar and serve with a dollop of whipped cream, a grating of chocolate, or a fruit, custard, or chocolate sauce , if desired.
- Enjoy.
Nutrition Facts : Calories 80 kcal, Carbohydrate 10 g, Cholesterol 40 mg, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, Sodium 98 mg, Sugar 3 g, Fat 3 g, ServingSize 16 crepes (16 servings), UnsaturatedFat 0 g
HUNGARIAN SAVORY PANCAKES (PALACSINTA)
Steps:
- In a medium mixing bowl, combine eggs, milk, club soda, and water. Stir in flour, sugar, salt, and vanilla to form a smooth batter.
- Heat a teaspoon butter in an eight-inch skillet. Use a small ladle to add enough batter to coat bottom of the pan in a thin, even layer, rotating the pan as needed to cover.
- Cook for two minutes on the first side and one and a half minutes on the second side or until the pancake is lightly browned. Remove and keep warm. Repeat with remaining butter and batter.
- Fill with your choice of scrambled eggs with mushrooms, creamed meats, seafood or vegetables. Roll or fold into a triangle and garnish with a savory sauce of choice and a sprinkle of chopped chives, if desired.
- They also can be formed into a "beggar's purse" to resemble a tiny money bag and tied with a blanched chive.
Nutrition Facts : Calories 185 kcal, Carbohydrate 13 g, Cholesterol 165 mg, Fiber 1 g, Protein 8 g, SaturatedFat 5 g, Sodium 3625 mg, Fat 11 g, ServingSize 16 Palacsinta (serves up to 6), UnsaturatedFat 5 g
THIN PANCAKES
A great recipe for those who do not like sponges posing as pancakes. These pancakes come out a little thicker than crepes would be.
Provided by Darryn Glass
Categories Breakfast
Time 15m
Yield 14-16 Pancakes, 14-16 serving(s)
Number Of Ingredients 6
Steps:
- Melt the butter and add the eggs and milk.
- Mix well.
- Add baking powder, flour (and salt). Mix well.
- Pour enough out to make a pancake about 3" across onto a hot, oiled griddle, but the amount you pour out really depends on how big you want the pancakes to be.
HUNGARIAN PANCAKES (PALACSINTA)
A traditional treat in Hungarian households especially on Christmas morning. I make these in batches to freeze so when the grandchildren come over I use these as a bribe for them to behave. Works every time.
Provided by BoxOWine
Categories Breakfast
Time 20m
Yield 24 pancakes
Number Of Ingredients 10
Steps:
- Beat eggs well.
- Add milk, salt, sugar, and vanilla, Gradually add sifted flour beating until smooth a a thin batter.
- Heat small frying pan (or crepe pan).
- Spray lightly with Pam.
- Pour in enough batter to cover pan with very thin layer.
- Tilt pan with circular motion with wrist so mixture spreads eveny.
- Pancakes cook very quicly, about 30 secs on each side.
- Spread cheese filling, or grape jelly, or lekvar, or any jelly you like on the pancake and roll.
- You can also eat plain with a little powdered sugar sifted on top.
- Cheese filling: mix all ingredients well, adding sugar to taste.
THIN PANCAKES (PALACSINTA)
My Uncle Bob used to make these when I was a kid. It was a Saturday morning treat. My Grandma Givens would make home-made black raspberry jam for them. This recipe is very simple and very easy to make. I don't know how authentically Hungarian they are but they are tasty!
Provided by MSZANZ
Categories Breakfast
Time 15m
Yield 12-15 pancakes
Number Of Ingredients 6
Steps:
- Beat eggs separately.
- Add all of the remaining ingredients to the egg yolks.
- Beat until smooth (I used a whisk).
- Fold in beaten egg whites.
- Spoon about 3 Tablespoons of batter onto hot greased skillet (I use a 6 inch non stick skillet and spray cooking spray before each new pancake).
- Tilt the skillet back and forth to spread the batter to the edges of the skillet.
- Brown lightly on both sides, turning with a spatula.
- Serve with jam or cottage cheese, roll, and serve hot.
Nutrition Facts : Calories 60.2, Fat 3, SaturatedFat 1.5, Cholesterol 58.3, Sodium 131.3, Carbohydrate 5.4, Fiber 0.1, Sugar 0.5, Protein 2.8
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