Sweeten your days with the best Hungarian pancake recipes!

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. 

Layered pancake tiramisu

Pancake dough

• 5 dl milk (2.8%)
• 2 eggs
• 2 tablespoons of cocoa powder
• 2 tablespoons of milk chocolate
• 1 packet of vanilla sugar
• pinch of salt
• 200g flour

Filling

• 1 dl rum or 2 teaspoons rum aroma
• 400 g of mascarpone
• 1 tablespoon cocoa powder
• 150 g powdered sugar
• 150ml whipped cream + 1 teaspoon powdered sugar

Preparation:

We mix the eggs, sugar, salt, cocoa, flour, milk for the pancake dough and set aside for 30 minutes. For the cream, we mix the mascarpone with the powdered sugar, cocoa powder and the rum; and whip the cream with one tablespoon powdered sugar. These will be used to layer the pancakes, the top of which is sprinkled with blue cocoa powder after a thin layer of cream.

Read also: The great Hungarian pancake guide

+1 sweet surprise: Strudel filled with pancakes (Tapolca specialty)

Ingredients:

• Pancake base dough (for 12 pieces)
• 2 packs of strudel
• 1 dl of oil for filling

Cottage cheese filling

• 100 g of lumpy cottage cheese
• half lemon juice
• 2 teaspoons sour cream
• 1 tabespoon powdered sugar
• raisins

Poppy seed filling

• 20 dkg ground poppy seeds
• 2 dl hot milk
• 2 packs of vanilla sugar
• 1 handful of raisins

Walnut filling

• 20 dkg ground walnuts
• 2 dl hot milk
• 2 packs of vanilla sugar
• 1 handful of raisins
• 1 tablespoon rum

Preparation:

For the fillings, mix the ingredients. Fry the pancakes, fill them with the prepared sauces and roll them up. Grease the strudel sheets with oil, put 3 pancakes in the middle of the strudel and roll it up. Grease the top with oil and fry the strudel at 190 degrees for 45 minutes. Enjoy your meal! 😉

Read alsoBudapest’s best waffles and pancakes

Source: hellovidek.hu