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 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 CREPES: PALACSINTA
Provided by Food Network
Categories dessert
Time 1h30m
Yield 12 to 14 servings
Number Of Ingredients 7
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.
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.
AUTHENTIC HUNGARIAN GOULASH
This recipe was given to me by my sister, who got it from a lady visiting from Hungary in 1961.
Provided by SUSANNAH
Categories Soups, Stews and Chili Recipes Stews Goulash Recipes
Time 3h50m
Yield 6
Number Of Ingredients 10
Steps:
- Melt butter in a large soup pot over medium high heat. Saute onions until soft, then add beef and brown. Stir in caraway seed, marjoram, garlic and paprika. Pour water over all, lower heat to low and simmer for 2 1/2 hours.
- Add potatoes and cook until tender, another 45 minutes to 1 hour. Season with salt and pepper to taste and serve.
Nutrition Facts : Calories 338.8 calories, Carbohydrate 29.1 g, Cholesterol 57.8 mg, Fat 15.7 g, Fiber 5.8 g, Protein 21.8 g, SaturatedFat 7.2 g, Sodium 84.5 mg, Sugar 4.7 g
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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