Christine Edison

posted Oct 12, 2009, 6:13 PM by Natalie Duvall
Christine Edison's Hungarian Roll-Up Pancakes
Editor's Note (via Chris) "My article ran in the Northwest Herald newspaper April 4, 2007, but I've modified it a bit for you."
 


Hungarian rollup pancakes, also called palacsinta, are similar to Swedish pancakes and slightly greasier than crepes. These were a staple in our household when I was growing up. They’re good for those nights when you haven’t been to the grocery store for a while but need a quick meal, and they’re fairly simple to make.

Here’s my version of my great-grandmother’s recipe. We called her G.G., short for "Great-Grandma."

G.G.’s Hungarian Roll-Up Pancakes
(Makes about 10 pancakes)

Dash of salt
2 cups flour
2 eggs
About 2-1/2 cups milk
Butter or margarine

Heat a large skillet over a medium flame.

Stir together the flour and salt in a large bowl with a whisk. Beat in the eggs and milk until fairly smooth. The batter should run in a thin stream off the whisk, thinner than regular pancake batter. If necessary, add a little more milk at a time until the consistency is right.

Wipe the inside of the skillet with butter or margarine. (You can try using cooking spray, but it’s never worked well in this recipe for me.) Drop a single drop of the batter in the pan – if it starts to bubble, the pan is ready. Put 1/3 to 1/2 cup of the batter in the center of the pan and quickly tilt the pan to coat it with the batter.

The pancake will cook quickly (30 seconds to 1 minute). Watch the pancake’s edge. When it peels away from the bottom and the top of the pancake dries out a little, the pancake is ready to turn.
Use a large spatula, and be careful the pancake doesn’t stick together as you turn it over. Let it cook another 30 seconds or so, then take it out of the pan. Wipe the pan with butter or margarine again before the next pancake.

Warm pancakes in a 200 degree F. oven until ready to serve. (Pancakes can also be refrigerated in plastic wrap and reheated later.) The pancakes are deceptively thin, so eat more than four at one sitting at your peril.

To eat, spread the topping of your choice in a thin layer on the face of the pancake and roll it up. My mom swears by granulated sugar, but I also like them with honey, jam, peanut butter or Nutella. At Epicurean, a Hungarian restaurant in Westchester, Illinois, they are folded in quarters, like a napkin, and served cold with chocolate sauce and whipped cream as a dessert. Recipes on the Internet call for them to be filled with everything from apples to sweetened cottage cheese to sour cherry sauce ... even cabbage, mushrooms or bleu cheese.
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