Our palacsintas or Hungarian pancakes are paper thin crepes served with a sweet plum filling and topped with a sour cream sauce.
To begin, let me say that we make no claims of authenticity. Meaning, we’re not saying these are authentic Hungarian palacsintas.
Because, we don’t have access to authentic Hungarian ingredients. This recipe is a modified version of my Grandmother’s palacsintas.
So, if you’re looking for a recipe that’s Hungarian-inspired, then you’ve come to the right place.
If you’re looking for an authentic recipe, then I’d advise you to look elsewhere. Moving on.
How about we make some tasty cakes?
How to make Hungarian pancakes or palacsintas?
First things first, you need to make the thin palacsinta batter. Grab a large mixing bowl and a whisk.
Using the whisk, combine the flour, milk, sugar, vanilla, cracked egg, salt, and club soda.
Next, place a large skillet over low-medium heat and add a dab of unsalted butter.
Spread the butter around the pan as it melts. Once the pan is hot, pour in 1/4-cup of the pancake batter.
Now, tilt the pan around to spread the batter out into a large cake. Let it cook for about 1-2 minutes.
Flip the cake and let it cook for another minute or so. Remove it from the pan and set it aside.
Continue cooking the palacsintas until all the batter is gone. You should have around 8 pancakes depending on the size.
It’s time to make the plum filling! Start by rinsing and peeling the plums.
Afterward, place the diced fruit into a small saucepan along with the sugar, water, lemon juice, and lemon zest.
Then, place the pan over medium heat. While stirring occasionally, allow the filling to cook for 7-10 minutes.
After that, when the fruit has softened, use a potato masher to crush the plums.
You don’t have to mash the fruit, but we prefer a smoother filling. All that’s left to do is mix the sour cream sauce and assemble.
Okay, grab another small mixing bowl and whisk. Whisk together the sour cream, milk, and powdered sugar.
After that, place a warm palacsinta on a serving plate, spread the plum filling evenly over the cake.
Starting on one side, roll the pancake up and repeat the process until all the palacsintas are filled.
Last, drizzle the sour cream sauce over the dessert and serve while warm.
That’s it, your Hungarian pancakes recipe is done! Kim and I hope you enjoy them and wish you all the best 🙂
- If you’d prefer a strawberry filling, then check out our strawberry jam recipe on our sister site Berly’s Kitchen.
- The palacsinta batter should be thin enough to gently coat the wires of your whisk. If it’s too thick, add a tablespoon or two of milk and stir. On the other hand, if it’s too thin, add a tablespoon or two of flour and stir.
- Jarred fruit fillings will save a ton of time in the kitchen. Don’t be afraid to use one instead.
- Another variation of this recipe is to fill the crepes with a mixture made of farmer’s cheese, egg yolk, and sugar. Typically, we do a cheesecake filling consisting of cream cheese, egg, sugar, and vanilla. However, you have to bake the palacsintas once they’re filled with cream cheese mixture.
Don’t forget to check out our Palacsintas Recipe web story!
- 1 Cup All-Purpose Flour
- ¾ Cup Milk (whole)
- ¼ Cup Granulated Sugar
- ½ Tsp. Vanilla Extract
- 1 Large Egg
- ¼ Tsp Salt
- ¼ Cup Club Soda (or soda water)
- 1 Tblsp. Unsalted Butter (for cooking or non-stick cooking spray)
- 1 Lb. Plums (diced, peeling optional)
- 3 Tblsp. Granulated Sugar (depending on sweetness)
- ¼ Cup Water
- 1 Tsp. Lemon Juice
- ½ Tsp. Lemon Zest
Sour Cream Sauce
- ¼ Cup Milk (whole)
- ⅓ Cup Sour Cream
- ¼ Cup Powdered Sugar (or granulated)
In a large mixing bowl, use a whisk to combine the flour, milk, sugar, vanilla extract, egg, salt, and club soda. The batter will be thin and bubbly.
Place a large saute pan over low-medium heat and add a small amount of butter. Let the butter melt and then pour in 1/4 -cup of the cake batter.
Spread the batter evenly in the pan to create a thin pancake or crepe. Cook the pancake for 1-2 minutes on each side until golden brown. Remove from the heat and set aside.
Repeat the cooking process over and over until all the batter has been used. You should have 6-8 cakes depending on size.
Place a small saucepan over medium heat. Add in the diced plums, sugar, water, lemon juice, and lemon zest.
Stir the ingredients and let them cook down for 7-10 minutes.
Once they’re soft, use a potato masher to mash the filling together. Set aside.
Sour Cream Sauce: (optional)
In a small bowl combine the sour cream, milk, and sugar. Use a whisk to whip the ingredients into a smooth sauce. Set aside.
Assembly and Serve:
Place one cake on a plate and spread about 2-tablespoons of the plum filling on the pancake.
Starting on one side, roll the pancake up. Repeat the process until all the cakes have been filled.
Drizzle the pancakes with the sour cream sauce and serve warm.
The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1-palacsinta (Hungarian pancake) topped with 2-tablespoons of sour cream sauce. Actual calories will vary. Leftovers can be stored, in your fridge, in a sealed container for up to 3-days. For more information and tips, please refer to the post.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 182Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 35mgSodium: 102mgCarbohydrates: 31gFiber: 1gSugar: 17gProtein: 4g
*The calories are an estimate and are based on the ingredients and serving size listed. The calories can vary depending on the brand of product purchased.