Hungarian pancakes – Palacsinta

Here’s a classic Hungarian Palacsinta recipe — thin, soft pancakes that can be filled with sweet or savory fillings 🥞🇭🇺

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Hungarian Palacsinta (Pancakes)

Ingredients (about 8–10 pancakes)

• 1 cup all-purpose flour
• 1½ cups milk
• 2 large eggs
• 1 tbsp sugar (omit for savory)
• ½ tsp salt
• 2 tbsp melted butter (plus more for frying)
• Optional: 1 tsp vanilla extract (for sweet version)

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Instructions

1. Make the batter

• In a bowl, whisk eggs and milk together.
• Gradually add flour, sugar, salt, and melted butter.
• Whisk until smooth. The batter should be thin, like heavy cream.

2. Heat the pan

• Heat a non-stick pan over medium heat. Brush lightly with butter or oil.

3. Cook pancakes

• Pour about ¼ cup of batter into the pan, swirling to coat the bottom evenly.
• Cook 1–2 minutes until edges lift and bottom is lightly golden.
• Flip and cook another 30–60 seconds.
• Stack pancakes on a plate, covering with a kitchen towel to keep warm.

4. Fill and serve

• Sweet fillings: jam, chocolate spread, cottage cheese with sugar, Nutella, or fruit.
• Savory fillings: cheese, ham, mushrooms, spinach.
• Roll or fold and serve warm.

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Tips

• Make the batter a little thinner for super-thin, crepe-like palacsinta.
• Let the batter rest 15–20 minutes for tender pancakes.
• You can freeze filled palacsinta — reheat in oven or microwave.

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If you want, I can also give you a Hungarian Palacsinta recipe with a creamy cottage cheese filling — it’s a classic favorite in Hungary!

Do you want me to share that version?