Hungarian Pancakes (Palacsinta)

 Ingredients

2 cups all-purpose flour

2 large eggs

2 cups milk

½ cup sparkling water

1 tablespoon sugar

1 teaspoon vanilla extract

A pinch of salt

2 tablespoons melted butter or vegetable oil

Powdered sugar, for serving

Instructions

In a large bowl, whisk together the eggs, milk, sparkling water, sugar, vanilla, and salt.

Gradually add the flour, whisking until the batter is smooth and fairly thin.

Stir in the melted butter or oil.

Heat a lightly greased non-stick pan over medium heat.

Pour a small ladleful of batter into the pan and quickly swirl it to form a thin, even pancake.

Cook for about 1–2 minutes, until the edges begin to turn golden. Flip and cook the other side for about 30 seconds.

Repeat with the remaining batter.

Serve warm, dusted with powdered sugar. You can also fill them with apricot jam, chocolate spread, or sweetened cottage cheese.

Tip: Hungarian palacsinta should be very thin and soft, making them perfect for

rolling or folding.