This traditional Hungarian dessert can be served with a variety of spreads.

Hungarian Pancakes

Ingredients for about 25 pcs.:

• 2 eggs
• 2 cups Flour
• 2 1/2 cups Milk
• 7 oz Water or Carbonated Water
• 1/2 tsp Salt
• 1 tsp Sugar
• Oil or Butter to grease

For cheese spreading:

• 400 g farm cheese
• 2 eggs
• 4 Tbsp sour cream
• 100 g sugar
• 10 g vanillin sugar
• Zest of 1 lemon
• Butter to grease the pan

Preparation Time: 20 minutes + sit for 1 hour + 2 hours cooking time

Difficulty: ☺☺

Directions:
Mix flour, salt and sugar. Combine well beaten eggs and milk. Add egg and milk gradually to flour mixture, beating to a thin smooth batter. Let batter sit for at least 1 hour.
Coat about an 8 ” pan with oil or butter. Ladle in just enough batter to cover bottom evenly. Brown lightly on both sides, and set aside. Continue this until batter is used up.
Keep the ready pancakes in warm oven. Spread with different kinds of jams, cocoa-sugar or cinnamon-sugar mixture, or sweetened cottage cheese; roll up and sprinkle with powdered sugar.

Cheese spreading:

Mix the farm cheese, egg yolks, sour cream, sugar, lemon zest. Beat the egg whites till stiff peaks form, than add to the mixture. Spread the pancakes with this cheese mixture and put it into a lightly greased pan. Spread the top of it with sour cream and put it in the oven for 15 minutes.

Serve it hot with powdered sugar or vanillin sugar.

Hint:

• Using electric mixer makes the preparation time faster.
• If the batter is too thick, add a little water or milk to it. If it is too thin, add an egg or a spoonful of flour mixed with milk.
• Try the pancakes with salty spreading instead of sweet.

Enjoy!

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