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Hungarian pancakes are thin crepes, rolled up and sprinkled with powdered sugar. There are several things you can fill the palacsinta with, like apricot, strawberry or blueberry jam, vanilla or chocolate pudding, apple sauce with cinnamon, ground walnut, or cocoa powder. It is a really easy to make recipe, a quick dessert which is done in 30 minutes and tastes great.
This kind of pancake is very popular in Hungary. Its origin is not clear, most probably it developed from the roman plazenta, a small round cake that was eaten instead of bread. Hungarian pancakes are thin, similar to French crepes, and totally unlike American hot cakes or griddle cakes. Plus, they are not typically eaten for breakfast.
Hungarian cottage cheese is a fresh, soft curd cheese, similar to farmer’s cheese or quark, dry and not liquidy at all. It is most often made with cow milk.
How to make a Hungarian pancake batter?
It’s very easy to make, all you need are 6 basic ingredients, a mixing bowl, a whisk, and a non-stick crepe pan.
The pan you use makes a big difference in how the pancake will fry and how thin you can spread the batter. You must use a non-stick pan for best results.
It might work in a regular pan, but if the bottom of your pan is too thin, the middle of the pancake will burn and the edges will be still uncooked.
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Hungarian pancakes - Palacsinta
Hungarian pancakes are thin crepes, rolled up and sprinkled with powdered sugar. It is a really easy to make recipe, a quick dessert which is done in 30 minutes and tastes great.
5 from 3 votes
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Total Time 30 minutes mins
Course Dessert
Cuisine Hungarian
Servings 10 pancakes
Equipment
Mixing bowls
Measuring cups
Whisk
Non-stick frying pan
Spatula
Fork
Ladle
Plates
Ingredients
For the pancake batter
- 2 whole egg
- 1 1/4 cups all purpose flour
- 1 1/4 cups whole milk
- 2/3 cup sparkling water
- 1 pinch salt
- 1 teaspoon sugar
- oil for frying - I use sunflower oil
For the cottage cheese filling
- 1 egg yolk
- 2/3 cup dry cottage cheese or ricotta
- 1/2 lemon zest
- 1 teaspoon vainlla extract
- 1 tablespoon sugar
Others
- Powdered sugar for dusting
- Apricot jam
Instructions
Break the egg, add a pinch of salt and one teaspoon of sugar and beat until smooth.
Add some milk and some flour and mix well. I always add the ingredients gradually to avoid lumps.
When it is smooth, add the remaining flour, milk, and sparkling water. You can use still water with half a coffee-spoon baking soda.
The ideal pancake batter consistency is when the batter is not too runny and yet, not too stiff. It is like a thin yoghurt drink.
Put the pancake batter in the fridge for 5-10 minutes; meanwhile, make the sweet cottage cheese filling.
Separate an egg, you need only the yolk for this recipe. Beat the yolk with the sugar and vanilla until thick.
Put the cottage cheese in a bowl. Mash the cheese very well until it becomes absolutely soft. Now add the egg yolk and sugar mixture and the zest from half a lemon. Mix all the ingredients very nicely until the mixture reaches a uniform consistency.
Fry the pancakes: Set a frying pan over medium heat. Add a few drops of vegetable oil. When it is hot, pour some pancake batter into the frying pan. Tilt the pan so that the batter coats the surface of the pan evenly. This should be a very thin coat. If you have holes, fill them with some batter. Always stir the mixture before pouring it into the hot pan, or the flour might settle. Fry the underside of the pancake for approximately 1 minute or until golden brown. You can loosen it with the spatula. Check the underside to be sure it has browned.
Flip the pancake to fry the topside as well. The pancake is done when both sides are a light brown.
Spread each pancake with jam or cottage cheese and roll up. Sprinkle with icing sugar. Serve immediately.
Keyword crepe, Hungarian pancakes, palacsinta
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20 Comments
Mindy Solt2018-03-26 at 20:40 - Reply
Mom taught us how to make these as a kid. I still have a photo of myself standing on a big stock pot (so I was tall enough to see over the top of the stove), with spatula in hand waiting to flip the Palacsinta. And 50 years later they are still a favorite. Only Moms recipe uses veg. Oil instead of soda water in the batter.
Angie2018-07-17 at 03:57 - Reply
My mom always made these and they were a favorite for us kids. She also taught me how to cook these Hungarian crepes so she would not have to cook them since they took so long to cook. She also topped them with sour creme and baked them for about 15 minutes after all the mix contains a raw egg yolk. We sprinkled them with sugar after they were done baking.
Tina2018-08-18 at 08:53 - Reply
My Mum is Dutch but made these every Friday. We are them sprinkled with sugar.
Shirley Banhegyi2018-10-20 at 02:46 - Reply
Hungarian father in law schooled at Budapest chef school. Was an amazing baker at 80 y/o. Still trying to discover recipes for apple slices. Base was not just flour. Used raisins
Caroline Robertson2019-05-03 at 16:28 - Reply
I so miss The Gay Hussar restaurant, an historic fixture on the London restaurant scene for over 50 years. That’s where I first tasted sweet cheese panckes and it was love at first bite! Thanks for the recipe; I shall have a go, although I’m sure it will not be the same as the chef’s rendition at The Gay Hussar. More Hungarian restaurants please.
Andrew Lovasi2019-09-15 at 17:39 - Reply
Thanks for reminding me. I will have to make some again. What I use to do as my mother showed me was to create a palacsinta cake. Layers on top of each other alternating cottage cheese, 2 different jams, chocolate cream (homemade) and the yoke of eggs beat and placed on top then put into oven.
Veronica Voda2023-04-22 at 01:19 - Reply
Our Favorite pancakes as kids…
Now I’d like to finally introduce my daughter to making them with me in the kitchen……and passing down the recipe for future generations.
My Nana could not make them fast enough as we ate em One by One right outta the pan!
Special memories
Right along with “nuckedle”? (Spaetzle)
being everyone’s Favorite “Noodle” with Chicken Paprikash!
YUMMM!Lorie2024-02-18 at 03:11 - Reply
Oh my gosh, creamed chicken and nuckedle!!!! We make that 2 times a month…yummm I remember filling the pancakes with cottage cheese and grape jelly…the memories
Barath Agnes2024-02-20 at 20:41 - Reply
Hello Lorie,
It’s fantastic to hear about these dishes bring back fond memories for you. These unique flavors and family traditions add a special touch to your culinary experiences. Keep embracing the joy and nostalgia that these dishes bring into your life!
Agnes
Jan Rumore2020-01-20 at 20:38 - Reply
Having a Hungarian gramma and momma, I was brought up on Hungarian cooking. My favorites are stuffed peppers, crepes with cottage cheese filling, chicken paprika, cabbage rolls, nut and poppy seed tortes.
My grandparents came over to US from Hungary in the 1900’s. Lived in Ohio. Their last name was Szechy.Barbara Carter2020-04-14 at 04:55 - Reply
My mother used to make these for us kids. My dad was full Hungarian and taught her. She would use cottage cheese with raisins for the filling. Ahhh….good memories!
Kish2020-12-20 at 23:14 - Reply
so did my dad’s Hungarian family, worked the mines in PA . my dad born in youngstown, have family there still, last name szekeley. i make alot of the foods you listed. Granny used to hang cheese over the sink she made for the holidays. Little lard cookies filled w/ Peanut butter, prunes, apricot ,poppy seed. Miss it..
Lorie2024-02-18 at 03:14 - Reply
Easter cheese, so good…all these dishes…my gramp and my great gram are from Hungary….my gramps was a coalminer in scranton…prompovitch (it was spelled differently in Hungary)
Barath Agnes2024-02-20 at 20:39 - Reply
Hello Lorie,
It’s wonderful to celebrate family traditions, especially those tied to your Hungarian heritage, like Easter cheese. Enjoy carrying on these simple yet meaningful customs that connect you to your roots and family history! :)Agnes
Gabriela Cheveresan(Palfi)2023-01-05 at 20:59 - Reply
My grandparents are from hungary, they moved to romania(transilvania/banat) after the war to be with my grandfathers family. These recipes remind me of her and her cooking, I grew up on all these wonderful dishes! Happy to find them in english, as grandma passed away 10 years ago! Thank you for sharing these wonderful recipees!Cara Matho Buerger2023-09-12 at 14:23 - Reply
Memories of my grandmother making these, she was from Romania, then moved to Hungary, Austria, was sponsored by her brother and his church to move to Cincinnati, OH. Last name Szucs, now Matho. She would fill with cottage cheese or jam filling and sprinkle with powdered sugar. She also made nut rolls, so delicious. I still try to make around the holidays.
Barath Agnes2023-11-19 at 21:15 - Reply
Dear Cara,
Thank you for sharing such beautiful memories of your grandmother’s culinary traditions. It sounds like she had an incredible journey from Romania to Hungary, Austria, and eventually Cincinnati, bringing with her a rich tapestry of flavors.
I’m thrilled to hear that you continue the tradition of making these delicious treats around the holidays. If there’s anything specific you’d like to share or ask about the recipe, or if you have any other culinary memories you’d like to discuss, feel free to reach out. Wishing you a joyful holiday season filled with the warmth of family traditions and delicious flavors.
Agnes
Shianne2023-11-16 at 22:38 - Reply
Im Hungarian and try to cook as much Hungarian foods as I can. We love Palacinta…I’ve been served this with a sweet cream sauce over it…Im searching for this cream sauce recipe.
S.R2024-02-19 at 11:05 - Reply
My Mom made these for us all the time. But always used powdered nestle quick powder in the middle and then rolled them up. They were the absolute best.Barath Agnes2024-02-20 at 20:36 - Reply
Your mom’s pancake recipe sounds deliciously simple yet flavorful. Using powdered Nestle Quick powder or Nutella as fillings adds a sweet touch to the pancakes, while cinnamon offers a warm and comforting flavor. :)
