“Palacsinta” are Hungarian pancakes.
This is a recipe my Nagymama use to make for me. She would spread them with jam, roll them up and serve with some powdered sugar. I think I will make some for my boys this weekend. Softer and different than a pancake a bit like a crepe. My grandmother made them thicker so adjust the batter consistency to your liking.
- 4 Whole eggs
- 2 c Milk
- 2 ts Sugar
- 2 c Sifted flour
Mix flour, salt and sugar. Combine well beaten eggs and milk. Add egg and milk gradually to flour mixture, beating to a thin smooth batter. Let batter sit for 1/2 hour. This gets rid of the raw flour taste. Spoon 3 Tbls. on hot buttered skillet. Will be very thin. Tilt skillet quickly in a circular motion to distribute batter over skillet. Brown lightly on both sides. Continue this until batter is used up. As each crepe is done, spread with strawberry jam, roll up lightly and sprinkle with powdered sugar. These can be made ahead of time and reheated in a slow oven for a few minutes. You can also serve crepes with a dollop of sour cream. Serves 4 to 6.
Recipe courtesy of June Meyers
I plan on putting some recipes up on Fridays for you to enjoy over the weekend. PLAN I said. We’ll see how well I do. As I have said before, I tend to FBTSOMP/SBTSOMP