This recipe comes from Hungarian Cuisine by József Venesz. Apple pancakes turn out much thicker than plain palacsinta, and can still be eaten with the same classic toppings like jam, sweetened túró, or ground walnuts.
Ingredients:
Palacsinta batter
700 grams (1 pound 9 ounces) apples
Vanilla sugar
Method:
“Make the batter following the recipe for Hungarian pancakes and mix the batter with the finely chopped or grated apples and fry,” writes Venesz. “Fold like a handkerchief and dredge with vanilla sugar.”
