- 4 large Eggs
- 1 Cup Whole milk
- 1 Cup All-purpose flour
- 4 Tbsp. Granulated sugar
- 1/4 tsp. Sea salt
- 1 tsp. Pure vanilla extract
- 1 1/2 to 2 Cups Club soda
- For coating pan Butter or oil
In a large mixing bowl (make sure it’s fairly deep, a shallow bowl will cause some splattering with this recipe) beat all ingredients except for the club soda on medium to high speed of an electric hand mixer or an immersion mixer with the whisk attachment. The most important factor in this part of the recipe is to ensure there are absolutely no lumps of flour. The batter will be rather thick but should be entirely smooth. Cover bowl with plastic wrap and place in the fridge for at least an hour to rest.
After resting, remove from fridge and with your mixer begin to whisk in the club soda, about 1/2 cup at a time. Depending on the flour you used, you will have to adjust the amount of soda you incorporate until you get a batter with a consistency that is much thinner than the type of pancake batter we are typically accustomed to. It should pour easily from a ladle; I believe it would be about the consistency of gravy.
Heat your non-stick frying pan (about 7-10 inch pans work best, of you don’t have a pan specifically for crêpes) over medium-high heat, then drop about a teaspoon of butter (or oil) in and swirl/tilt the pan to coat. The pan needs to be fairly hot but not scorching. Now, using a ladle that holds about 1/3 cup, scoop up some batter from the bowl (I like to keep it really close to the stove to curtail dripping) with one hand as you hold the handle of the frying pan in the other. Begin to pour the batter onto one side of the pan, and with the other hand, tilt the pan as you continue to pour the batter. Ideally, you want to have the entire bottom of the pan coated by the time you’ve finished swirling and tilting.*
Once the sides begin to turn color and curl away from the pan, it’s time to flip it. You can use a long thin spatula (a long spreading tool would also work well) but many of my family members use nothing more than the tines of a fork to flip it. If you’re really quick and have asbestos-lined fingertips like I do, then you can grab the pancake at the side furthest away from you and yanking it towards you, just flip it over by hand. Once the other side has turned golden, you can grab the handle and flip the whole thing out onto a platter. Repeat this process until all the batter is used up, stacking them on top of each other as you cook them. I find this method retains enough heat to keep them warm to the touch and ready to fill once the cooking is done. If you are comfortable with it and have an extra pan, you can actually use two pans at once, alternating pours, so you finish in half as much time.
*No one I know is a “natural-born pro” at making these thin pancakes. Everyone goes through a learning process with this before they get the hang of it. The beauty of the practicing is that the not-so-perfect or un-pretty pancakes taste just as delicious as the great shaped ones and you’ve probably attracted some hungry folks in the meantime with the scents of your kitchen endeavors, they will make them all disappear.
Palacsinta, or Hungarian-style pancakes, are a staple of the Hungarian kitchen. They are extensively eaten as “street food” all over, from open air markets to recreational hotspots. Since the ingredients are items most anyone always has on hand and they are quick and easy to whip up, you can start with a stack of these crêpe-like pancakes and improvise a dinner or dessert with whatever you find in the cabinets or fridge. Savory or sweet, the choice is yours. For pancakes with sweet fillings, please check out -this- for filling ideas. If it’s mealtime, -here- are some savory filling ideas.
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