Sweeten your days with the best Hungarian pancake recipes!
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Pancake is one of the most popular desserts in Hungarian cuisine that can sweeten our days with a wide range of flavours. If you would like to experience a bit of a ‘dolce vita’, do not miss these three unique pancake recipes: the traditional, the Gundel and the layered tiramisu pancakes. Can you guess which sweet surprise awaits you at the end of the article?!
Classic pancake (40 pieces)
Ingredients:
- 4 eggs
- 400 g of flour
- 1 liter of milk
- 1 teaspoon salt
- 1 packet of vanilla sugar
- 1 lemon grated peel
Preparation:
Mix the eggs with the sugar and salt, then add the flour and half of the milk until lump-free. Then, add the other half of the milk, drain the peel of the lemon and mix thoroughly. Set aside for 30-60 minutes, then fry them in an oiled pan.
Gundel pancake (12 pancakes)
Walnut filling:
- 20 dkg ground walnuts
- 2 dl hot milk
- 2 packs of vanilla sugar
- 1 handful of raisins
- 1 tablespoon candied orange cubes
- 1 tablespoon rum
Chocolate sauce
- 20 dkg of sugar
- 80 g of dark chocolate
- 2 dl of water
- 5 cl rum
Preparation: As Hellovidék reports, for the filling, we boil the milk with the sugar, oranges, raisins, and then boil the ground walnuts with it. After it has cooled, we fill the pancakes that we tuck into half and then into quarters. For the chocolate sauce, we boil the water with the sugar, add the dark chocolate cubes and the rum at the end. If we cannot consume alcohol, the rum should be boiled with the water for 3-5 minutes. The chocolate sauce is poured on the top of the pancake as the last step.
North Americans eat pancakes. Thick heavy somewhat fluffy circles with maple syrup over top. Hungarians and other Europeans eat crepes. Thin, flexible, flavourful circles that need almost nothing to make them tastier AND can also be used to roll up left over turkey etc into as part of a main course.