Palacsinta (“PAL-A-CHIN-TU”), which are Hungarian pancakes, can be filled with virtually anything and they can be sweet or savoury. The best-known savoury variety is hortobágyi palacsinta, which are filled with veal or chicken pörkölt and topped with paprika sauce. Sweet palacsinta can be filled with túró, jam, walnuts or chocolate. But the most famous type is Gundel palacsinta, which was created at Gundel restaurant, and is pancakes stuffed with walnut filling and topped with chocolate sauce.
Related Entries
- Desszertek(Desserts)
- Csúsztatott palacsinta(Slipped Pancakes)
- Rakott palacsinta(Layered Pancakes)
Related Recipes
- Bugaci Húsos Palacsinta(Bugac Meat Pancakes)
- Almás Palacsinta(Apple Pancakes)
- Palacsinta(Hungarian Pancakes)
“Palacsinta” is more like a French crepe than an American style pancake. In the U.S. pancakes are made with flour, milk, eggs and baking powder. Palacsinta contains no baking powder. Although he translates palacsinta as pancakes, George Lang has an excellent recipe in his book The Cuisine of Hungary.
Although it is easy as an American to think that the word ‘Pancake’ only applies to our fluffy flapjacks, the reality is that in Europe ‘pancake’ means the thin, flat one whether it is crepe, blini, pannkakor, palačinka, and palacinka or naleśniki…there is no error in the translation. This thread had now made me hungry.
Wow, who would have thought there were so many
variations? I especially love love love the ones
filled with cottage cheese. All the ones named were
basically the same batter though, so I’m curious,
are the ones known in the U.S. as pancakes made with
a thick batter containing baking powder unknown in
Europe or do they have a different name? Whatever
they’re called they’re all delicious, its just
interesting from a linguistic point of view.