Hungarian pancakes

Here’s a classic Hungarian-style pancake recipe (Palacsinta) — thin, tender, and perfect for sweet or savory fillings.

Hungarian Pancakes (Palacsinta)

Ingredients (Makes 8–10 pancakes)

• 1 cup (125 g) all-purpose flour
• 1½ cups (360 ml) milk
• 2 large eggs
• 1 tbsp sugar (for sweet version)

• Pinch of salt

• 1 tsp vanilla extract (optional, for sweet pancakes)

• 2 tbsp melted butter (plus extra for frying)

Instructions

1. Make the batter

   • In a mixing bowl, whisk together eggs, milk, sugar, salt, and vanilla.

   • Gradually add flour, whisking until smooth.

   • Stir in melted butter.

   • Let batter rest for 15–30 minutes (helps make pancakes tender).

2. Heat the pan

   • Lightly butter a non-stick frying pan over medium heat.

3. Cook pancakes

   • Pour a small amount of batter (~¼ cup) into the pan, swirling to coat the bottom thinly.

   • Cook 1–2 minutes until the edges lift and the bottom is golden.

   • Flip and cook 30–60 seconds on the other side.

   • Repeat with remaining batter, greasing the pan lightly as needed.

4. Serve

   • Sweet: Fill with jam, Nutella, fruit, or sweetened cottage cheese.

   • Savory: Fill with cheese, ham, spinach, or mushrooms.

   • Roll or fold into triangles and top with powdered sugar or sauce as desired.

Tips

• For extra-thin pancakes, add a bit more milk.

• Resting the batter makes it smoother and less likely to tear.

• Can be made ahead and stacked with parchment paper in between.

• Reheat gently in a pan or microwave before serving.