Hungarian Pancakes (Palacsinta)

 Ingredients

2 cups (250 g) all-purpose flour

2 eggs

2 cups (480 ml) milk

1 cup (240 ml) sparkling water

1 tablespoon sugar

1 teaspoon vanilla extract

A pinch of salt

2 tablespoons vegetable oil

Extra oil or butter for frying

Instructions

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

Gradually add the flour, whisking until you have a smooth, thin batter without lumps.

Stir in the vegetable oil and let the batter rest for 15–20 minutes.

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

Pour a small ladleful of batter into the pan and quickly swirl it to spread the batter into a very thin circle.

Cook for about 1–2 minutes, until the edges begin to brown, then flip and cook the other side for about 30 seconds.

Repeat with the remaining batter, lightly greasing the pan when necessary.

Stack the pancakes on a plate and keep them warm.

Serving Ideas

Traditionally, Hungarian palacsinta can be filled with:

Apricot or strawberry jam

Sweetened cottage cheese

Ground walnuts and sugar

Cinnamon and sugar

Chocolate spread

Tip: For pancakes as thin and delicate as those in the picture, keep the batter quite liquid and use only

a small amount in the pan.