Hungarian Chocolate Drizzled Pancakes (Palacsinta)

 Ingredients

For the pancakes:

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

For serving:

Chocolate sauce

Powdered sugar

Fresh strawberries

Whipped cream (optional)

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. Let the batter rest for about 15–20 minutes.

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 pancake.

Cook for about 1 minute, then flip and cook the other side for another 20–30 seconds.

Repeat with the remaining batter.

Roll each pancake tightly into a cylinder and arrange them on a serving plate.

Drizzle generously with chocolate sauce and decorate with fresh strawberries.

Serve warm, optionally with whipped cream or a d

usting of powdered sugar.