Thin Pancakes Palacsinta Recipes

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.

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.

HUNGARIAN CREPES: PALACSINTA

Steps:

• Mix eggs, flour, milk, sugar and salt to make a smooth pancake dough. Let the dough rest for 1 to 2 hours.
• Stir in the carbonated water at the last moment, just before cooking the pancakes.
• Heat an 8-inch frying pan. When the pan is hot, add 1/4 teaspoon of the butter. Let butter melt and swirl to cover the bottom of the pan.
• Pour a ladle of the batter into the pan and gently tip and twist the pan so that the batter covers the entire bottom of the pan. When the top of the batter bubbles, turn the pancake over and cook for 4 or 5 seconds longer. Remove the pancake. Continue until the batter is all cooked; add butter before cooking each pancake.
• Serve by spreading raspberry jam, cocoa mix, or your favorite filling and roll up the pancake, serve with fresh berries.

THIN PANCAKES

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.

GRANDMA IRENA'S PALACSINTA (HUNGARIAN CREPES)

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.

THIN PANCAKES (PALACSINTA)

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.