|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||4%|
|Saturated Fat 2g||8%|
|Total Carbohydrate 10g||4%|
|Dietary Fiber 0g||1%|
|Total Sugars 3g|
|Vitamin C 3mg||13%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Hungarian palascinta are paper-thin pancakes served rolled or folded into triangles with fruit fillings, ground nuts, or whipped cream. When they are stacked to form a cake, it is called rakott palacsinta.
Palacsinta are similar to French crepes, Polish naleśniki, and Croatian/Serbian palacinke, among others. This recipe is for sweet fillings. Palacsinta recipes can also be made savory. They're not meant to be eaten for breakfast, and they're so thin that they're nothing like traditional American pancakes. Instead, it's more common to eat palacsinta for dessert, late at night, or as a snack.
In a medium mixing bowl, combine eggs, milk, club soda, and orange juice. Stir in flour, sugar, salt, and vanilla extract to form a smooth batter.
Heat 1 teaspoon butter in an 8-inch skillet. Use a small ladle to add enough batter to coat the bottom of the pan in a thin, even layer, rotating pan as needed to cover.
Cook for 2 minutes on the first side and 1 1/2 minutes on the second side or until the pancake is lightly browned. Remove and keep warm while cooking the rest of the pancakes with the remainder of the butter and batter.
Fill with any combination of fruit preserves, sugared ground nuts, whipped cream and fresh fruit, pie filling, etc., and roll or fold into triangles. Dust with confectioners' sugar and serve with a dollop of whipped cream, a grating of chocolate, or a fruit, custard, or chocolate sauce, if desired.
This palacsinta recipe can be made in a multitude of ways. Some sweet options include apricot, strawberry or blueberry jam. You could also try applesauce with cinnamon, along with ground walnuts or cocoa powder. Sometimes these pancakes are served filled with cottage cheese, some lemon zest, and dusted with confectioners' sugar.
For a savory approach, sometimes these are filled with minced veal in a paprika sauce with sour cream, scrambled eggs and mushrooms, seafood, and vegetables.
How to Store Hungarian Palacsinta
These are best eaten as soon as they are made, but if you do have a few left over, lay them flat in between waxed paper and then place them in a zip-close bag in the refrigerator. Reheat over medium-low in a skillet, quickly but carefully flipping them to avoid burning.