HUNGARIAN PLACKI (POTATO PANCAKES WITH SPICY TOMATO-BEEF SAUCE)
www.evaspolish.com
Provided by Food Network
Categories main-dish
Time 1h45m
Yield 20 pancakes
Number Of Ingredients 20
Steps:
- For the Hungarian-style tomato-beef sauce: Place the ground beef in a large skillet. Brown the ground beef and put on the side. In a different saute pan, add the vegetable oil and heat. Add the onions and saute for 2 minutes. Add the green and red bell peppers and saute for another 2 minutes. Add the canned tomatoes, paprika, crushed red pepper, garlic, cayenne and the browned ground beef. Add salt and pepper to taste. Cover the pan and cook on low heat for up to 1 hour, stirring occasionally. Please note that the sauce can be made in advance.
- For the potato pancakes (placki):Combine the potatoes, onion, eggs and flour in a large bowl and mix well. Add salt and pepper. The mixture will be on the thicker side. Heat the oil in a heavy skillet. Place 2 tablespoons of the mixture into the hot oil, and flatten down gently with a spoon. Turn the heat to medium. Cook until the are golden brown on each side.
- To serve, place 2 tablespoons of sauce on top of 2-4 pancakes and garnish with a tablespoon of sour cream and parsley.
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.
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 PANCAKE
Steps:
- For the stew: Preheat the oven to 400 degrees F. Place the pork, paprika, mushrooms, carrots, onions, peppers, salt and pepper in a roaster and roast 45 minutes.
- For the potato pancake: Mix the onions, eggs, potatoes with their starch and some salt and pepper. Add the flour until the batter becomes thick but not too thick. Heat oil until hot in a pan. Spoon the batter into the pan and form a pancake. Fry on one side until brown, then flip and continue frying until both sides are brown, about 6 minutes.
- Check the pork to make sure it is fully cooked. Strain the juice from the meat and vegetables, add to a pan and simmer over low heat. Slowly add flour into the juices to thicken the gravy.
- Place the meat and vegetables on top of the potato pancake, cover with gravy and serve with sour cream.
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
HUNGARIAN POTATO PANCAKES
Make and share this Hungarian Potato Pancakes recipe from Food.com.
Provided by Chef Gorete
Categories Potato
Time 40m
Yield 12-16 pancakes, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Shred the raw potatoes into a bowl. In a separate bowl, beat the eggs until thick and lemon coloured. Blend the potatoes, flour salt and oil into the eggs and mix until combined. Heat a lightly oiled frying pan then drop batter by spoonfuls onto the hot pan, flattening the batter (batter will be thick) to even out the pancake. Cook, turning once until golden brown.
- Note: If you spray the shredder with non-sticking cooking spray prior to shredding the potatoes, they will not stick.
- Delicious served with creamed spinach.
HUNGARIAN POTATO PANCAKES
This was a staple in our family. It was a good way to use up left over mashed potato... but these days I actually make more than enough mashed potato just so I can make these the next day. They can be served with either jam/jelly, a sprinkling of sugar or have them savory with nothing on top. They are best eaten as soon as they...
Provided by Jaded spoon
Categories Other Appetizers
Number Of Ingredients 5
Steps:
- 1. If you are using cold left over mashed potato you will need to moosh it up again so it will mix in well with the other ingrediants. Slightly beat the egg and add it to the potato. Sift on the flours and salt. Knead together just enough to mix all the ingrediants.
- 2. Heat oil up in a pan. I usually pop a small amount of cold oil into a bowl so I can oil my hands as I take small amounts of the Potato batter and roll in a ball, flatten by patting between hands and slip into the hot oil. The Patty should be about 1cm (1/2 inch) thick when you pop it into the hot oil. It will puff up and when it is amedium brown flip it over. Do not have the oil too hot other wise it will just burn and not cook through... but if you have the oil not hot enough it will just soak up the oil... it is basically trial and error but do test drops with small pieces. It should take only a min or so on each side to cook.
- 3. Drain on paper before serving. As kids we ate this with Jam or sprinkled with sugar but the adults had it savory with dilled pickles or olives. My Australian sister inlaw grates some cheese into the batter and adds some chives to it. She has even diced some ham and onions in it too... It is very diverse. If there was no left over mashed potato I have even gone as far as just nuking some potatoes in the microwave whole, in their skin... then scooping out the insides of the potato to make these pancakes.
HUNGARIAN PANCAKES
Best-ever pancakes which melt in your mouth and require no special ingredients. You'll never buy pancake mix again!
Provided by ann patton
Categories Pancakes
Time 10m
Number Of Ingredients 5
Steps:
- 1. Separate eggs.Beat egg whites until stiff.
- 2. In separate bowl, mix remaining ingredients until just combined.
- 3. Gently fold in egg whites. Batter will be fairly stiff and puffy.
- 4. Spoon or pour desired amount onto hot well-buttered griddle or skillet. Fry first side until bubbles begin to form then pop. Flip pancake and fry another minute or two until golden brown. Serve hot.
GRANDMA IRENA'S PALACSINTA (HUNGARIAN CREPES)
My Hungarian grandmother has made this for us ever since we were kids...certainly not health food but maybe one of the tastiest things you'll ever eat! Make it for breakfast or dessert.
Provided by Michele Avissar-Whiting
Categories Breakfast and Brunch Crepes Sweet
Time 9h10m
Yield 5
Number Of Ingredients 15
Steps:
- Combine the flour and eggs and mix until smooth. Add the milk, soda water, vegetable oil, and salt and mix to combine; refrigerate the batter overnight.
- To make the pancakes, heat a lightly greased frying pan over medium heat. Remove the batter from the refrigerator and mix well. Pour 1/4 cup of the batter into the pan and cook the pancake for about one minute. Flip it over and cook for another minute, or until golden brown. Remove the pancake from the pan and place it on waxed paper. Repeat with the remaining batter, stacking the pancakes while keeping them separate with waxed paper.
- To make the filling, combine the chopped almonds, 1/2 cup sugar, milk, vanilla extract, and rum (if desired) in a saucepan. Cook and stir over low heat until the sugar is dissolved and the mixture is creamy. Allow it to cool slightly before filling the pancakes.
- For the chocolate topping, combine the water, 1/2 cup sugar, and chocolate in a saucepan and cook over low heat just until the chocolate melts. Remove the pan from the heat and add the margarine, stirring until melted and combined.
- Spread 1 heaping tablespoon of almond filling onto each pancake, rolling them up and placing them on a platter. (You will have 10 to 15 total, depending on their size.) Pour the chocolate topping over the platter of rolled pancakes. If desired, warm the platter in a microwave for about 30 seconds before serving.
Nutrition Facts : Calories 872.6 calories, Carbohydrate 98.7 g, Cholesterol 71.4 mg, Fat 47.4 g, Fiber 5.4 g, Protein 15.1 g, SaturatedFat 10.7 g, Sodium 103.6 mg, Sugar 54.9 g
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