Hungarian > Desserts > Pancake

Apple and Walnut Hortobágyi Palacsinta Recipe

Ingredients with Measurements:
- 1 cup all-purpose flour
- 2 eggs
- 1 1/2 cups milk
- 1/2 tsp salt
- 1/4 cup vegetable oil
- 2 apples, peeled and diced
- 1/2 cup chopped walnuts
- 1/2 cup sour cream
- 1/4 cup chopped parsley

Special equipment needed:
- Non-stick skillet
- Mixing bowl
- Whisk
- Spatula

Step-by-step instructions:

1. In a mixing bowl, whisk together the flour, eggs, milk, and salt until smooth.

2. Heat a non-stick skillet over medium heat and brush with a little vegetable oil.

3. Pour 1/4 cup of the batter into the skillet and swirl to coat the bottom of the pan. Cook for 1-2 minutes until the edges start to curl up and the bottom is golden brown. Flip the pancake and cook for another minute on the other side. Repeat with the remaining batter to make 8 pancakes.

4. In a separate pan, sauté the diced apples and chopped walnuts over medium heat until the apples are soft and the walnuts are toasted.

5. To assemble the palacsinta, place a spoonful of the apple and walnut mixture in the center of each pancake and fold the edges over to create a square shape.

6. In a small bowl, mix together the sour cream and chopped parsley.

7. Serve the palacsinta with a dollop of the sour cream mixture on top.


Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Skillet over medium heat
Serving size:
Makes 8 palacsinta

Nutritional information:
Calories: 250
Fat: 15g
Carbohydrates: 22g
Protein: 6g
Sodium: 200mg
Fiber: 2g
Sugar: 7g

Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour
- Pecans or almonds can be used instead of walnuts
- Greek yogurt can be used instead of sour cream

Variations:
- Add cinnamon or nutmeg to the apple and walnut mixture for extra flavor
- Use different fruits such as pears or berries instead of apples
- Add cooked bacon or sausage to the filling for a savory twist

Tips and tricks:
- Make sure the skillet is hot before pouring in the batter to prevent sticking
- Use a spatula to gently fold the edges of the palacsinta over the filling
- Serve immediately while the palacsinta are still warm

Storage instructions:
Leftover palacsinta can be stored in an airtight container in the refrigerator for up to 2 days.

Reheating instructions:
To reheat, place the palacsinta in a skillet over medium heat for 1-2 minutes on each side until warmed through.

Presentation ideas:
Arrange the palacsinta on a platter and garnish with extra chopped walnuts and parsley.

Garnishes:
Extra chopped walnuts and parsley

Pairings:
Serve with a side salad or roasted vegetables for a complete meal.

Suggested side dishes:
- Mixed greens salad with a vinaigrette dressing
- Roasted Brussels sprouts with garlic and lemon

Troubleshooting advice:
- If the batter is too thick, add a little more milk to thin it out
- If the palacsinta are sticking to the skillet, make sure the skillet is well-oiled and hot before adding the batter

Food safety advice:
Make sure to cook the palacsinta thoroughly to prevent any foodborne illness.

Food history:
Hortobágyi palacsinta is a traditional Hungarian dish that originated in the Hortobágy region of Hungary. It is a savory pancake filled with meat and vegetables and is often served with a paprika sauce.

Flavor profiles:
The apple and walnut filling adds a sweet and nutty flavor to the savory palacsinta.

Serving suggestions:
Serve the palacsinta as a main dish for lunch or dinner.

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Region: Hungarian

Taste: Sweet, Nutty, Savory, Creamy