Hungarian Pancakes, Correctly.?

Question

I once met this wondeful lady, a Hungarian through my Dad, made me the most wonderful pancakes i've ever tasted. If i'm not mistaken, its called 'Palac Sinta' ? or i could be wrong. Its a Hungarian type of pancake. Thin crispy creepes, then rolled up with these luscious apricot jam filling. I asked for the recipe, but she couldnt speak fluent english, unfortunately, she only manage to show me a packet of flour. Does anyone know how to make these heavenly pancakes?

Answer 1

Having know a Hungarian couple that ran a place not far from my home in Toronto and being a former chef I was able to find out there secret if that could be called a secret. First they are not unlike French crepes, except they we of the Jewish religion and used club soda for the liquid and veg oil for the fat.

Just break 2 eggs in a bowl, pour over 1 cup of soda water, a pinch of salt, 2 tablespoons of oil and then add enough flour to make something that resembles thick cream, let it set for 30 minutes and then you can make the crepes or palachinta. (This will make 6 crepes, vary the recipe for addition amounts)

As far as fillings go, you can use the traditional apricot jam or preserves with chunks of fruit, they also make one with walnuts, sugar and cinnimon and one with cottage cheese, orange or lemon peel, grated in and a touch of sugar or honey.

In Toronto we have a large Hugarian and Eastern European community, they all make a version of these, names can vary like with cabbage rolls, but essentially it is the same thing , just with a different name. try this for your self and see how it goes, I did not give a direct measurement for the flour as different areas, humidity and other things can vary the results.

Answer 2

palacsinta
5 eggs
3 cups milk
1 1/2 tablespoons sugar
3 cups sifted flour
1 teaspoon vanilla
Pam cooking spray, for pan (butter flavor) or a stick or butter to rub in pan

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 or rub with butter.
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.
For fillings use any preferred jellies, preserves, lekyar (prune butter), or ricotti cheese prepared as follows:
1 lb. ricotti cheese
1 egg, well beaten
1/2 c. sugar
1/4 tsp. vanilla
1/4 tsp. cinnamon (optional)