"Pancakes" in Hungary are more like the French crepe...very thin so they can be rolled up. These can be great if fixed without too much oil (too often people here use too much oil and then they get greasy)

Basic Pancakes (12 pancakes)

2 eggs
2 tbsp. oil
approx. 7 oz flour
2 cups milk or 1 cup milk and 1 cup soda water
 (for lighter pancakes)


Whip the eggs with the milk and oil till smooth, add salt, and then stirring constantly...slowly add the flour till the mixture is about the same consistency as heavy creme soup. Pre-heat a thin non-stick pan...and for the first pancake a bit of oil. Pour a ladleful of batter onto the pan and distribute it evenly. Cook on medium heat for about 1 minute till thepancake separates from the pan (about 1 min) then flip over with spatula. If dough is breaking apart, add a bit more flour; if it's a bit too thick, add a bit more milk. While cooking...stir the batter once in a while to keep from settling.

Here are two common ways to see palacsintas being used, one meaty type and one as a dessert:


Hortobágy Húsos Palacsinta
Hortobágy meaty pancakes

palacsinta recipe above

for filling:
1 lb. veal or boned chicken
1 tbsp. oil, 1 tsp flour
1 small onion finely chopped
1 tsp. paprika
salt & pepper
1-1/2 cups sour cream


Wash and dice the meat. Fry the diced onion till transparent, add the meat and fry for about 2-3 minutes over high heat, stirring constantly. Remove from heat and sprinkle with paprika, salt and pepper. Cover and simmer over low heat till tender, adding a little water if it gets too dry. Remove meat from pan and leave the juice for later, and mince or crush with fork.

To thicken the gravy: combine till smooth 1 tsp. flour and 1-2 sour cream and add to gravy juice in pan, bring to boil and then add the rest of the sour cream and stir thoroughly. Add 1 or 2 tbsp. of the thickened gravy to the crushed meat to make the meat spreadable.

Make the palacsintas.

Spread meat stuffing on pancakes one by one and fold over to make flat little "sacks." Place the pancakes in fireproof dish, pour the remaining gravy mixed with the sour cream on top, and heat in pre-heated oven on medium heat till hot.


Gundel Palacsinta
Gundel Pancakes

(Gourmet version)

basic palacsinta recipe above

for the filling:
1/2 cup heavy cream
5 oz. ground walnuts
4 oz. raisins soaked in rum
4 oz. powdered sugar
1 tsp. candied orange peel (cut into thin strips)

for chocolate sauce: (you can use ready chocolate sauce)
1 cup milk
1 cup heavy cream
1 oz. chocolate
1 tbsp. melted butter
1 tbsp. vanilla sugar
1 tbsp. rum
3 egg yolks
2 oz. sugar

Prepare the palacsintas and stack on a plate.


To prepare filling: bring heavy cream to boil over low heat, add walnuts, powdered sugar, raisins, candied orange peel and boil for one minute. Let cool a while, then pile a heaping tbsp. of filling in the middle of each pancake and fold up the four sides or roll up. Place in a fireproof dish and keep warm.


Gundel pancakes

(the kind you usually see here!)


Make the basic palacsinta recipe,and then add just ground walnuts mixed with powdered sugar, roll them up, and drizzle the top with chocolate sauce!