Homemade Hungarian Palacsinta (Traditional Thin Pancakes)
Palacsinta are delicate, crêpe-like pancakes that are traditionally filled with sweet fillings such as jam, ground walnuts, or sweetened cheese. They are thinner than American pancakes and are often served rolled or folded.
Ingredients (makes about 10–12 palacsinta)
- 1½ cups (190 g) all-purpose flour
- 2 large eggs
- 2 cups (480 ml) milk
- ½ cup (120 ml) sparkling water or plain water
- 1 tablespoon sugar (optional, for sweet fillings)
- ¼ teaspoon salt
- 1 teaspoon vanilla extract (optional)
- Butter or oil, for cooking
Instructions
- Make the batter
- Whisk eggs, milk, water, salt, and sugar together.
- Gradually add flour, whisking until smooth.
- Stir in vanilla if using.
- The batter should be thin and pourable, similar to heavy cream.
- Rest the batter
- Let it sit for 20–30 minutes. This helps the pancakes become more tender.
- Cook the pancakes
- Heat a lightly greased nonstick pan over medium heat.
- Pour in a small amount of batter and swirl the pan to create a thin layer.
- Cook about 1 minute until the edges lift and the bottom is lightly golden.
- Flip and cook the other side for another 20–40 seconds.
- Fill and serve
- Spread with your favorite filling, roll up, and dust with powdered sugar if desired.
Traditional filling ideas
- Apricot or plum jam
- Sweetened ground walnuts with a little sugar
- Sweet cottage cheese with vanilla and lemon zest
- Cocoa and sugar
- Cinnamon sugar
Tips for the best palacsinta
- Add a little sparkling water for a lighter texture.
- Keep cooked pancakes covered with a clean towel so they stay soft.
- If the batter thickens while resting, add a splash of milk or water before cooking.
