Hungarian > Desserts > Pancake

Blueberry and Cream Cheese Hortobágyi Palacsinta Recipe

Ingredients with Measurements:
- 1 cup all-purpose flour
- 2 eggs
- 1 1/2 cups milk
- 1/4 teaspoon salt
- 1/4 cup vegetable oil
- 1/2 cup cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup blueberries
- 1/4 cup granulated sugar
- 1/4 cup water
- 1 tablespoon cornstarch

Special equipment needed:
- Non-stick skillet
- Mixing bowl
- Whisk
- Electric mixer
- Saucepan

Step-by-step instructions:

1. In a mixing bowl, whisk together flour, eggs, milk, salt, and vegetable oil until smooth. Let the batter rest for 10 minutes.

2. In a separate mixing bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth.

3. In a saucepan, combine blueberries, granulated sugar, water, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens and the blueberries burst, about 5-7 minutes.

4. Heat a non-stick skillet over medium heat. Pour 1/4 cup of the pancake batter into the skillet and swirl to cover the bottom of the pan. Cook for 1-2 minutes on each side until lightly browned. Repeat with the remaining batter.

5. Spread 1-2 tablespoons of the cream cheese mixture onto each pancake. Top with a spoonful of the blueberry sauce.

6. Fold the pancakes into quarters and serve warm.


- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Skillet should be heated to medium heat.
Serving size:
- This recipe makes 8-10 pancakes.

Nutritional information:
- Calories: 220
- Fat: 12g
- Carbohydrates: 23g
- Protein: 5g
- Sodium: 135mg
- Sugar: 12g

Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Strawberries or raspberries can be used instead of blueberries.
- Maple syrup can be used instead of granulated sugar.

Variations:
- Add chopped nuts or chocolate chips to the cream cheese mixture.
- Use lemon zest instead of vanilla extract in the cream cheese mixture.
- Top with whipped cream instead of blueberry sauce.

Tips and tricks:
- Make sure to let the batter rest for 10 minutes to allow the gluten to relax.
- Use a non-stick skillet to prevent the pancakes from sticking.
- Keep the pancakes warm in a low oven until ready to serve.

Storage instructions:
- Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat pancakes in the microwave or oven until warm.

Presentation ideas:
- Stack the pancakes on a plate and drizzle with additional blueberry sauce.
- Garnish with fresh blueberries and a dusting of powdered sugar.

Garnishes:
- Fresh blueberries
- Powdered sugar
- Whipped cream

Pairings:
- Serve with a side of bacon or sausage for a savory breakfast.
- Pair with a cup of coffee or tea.

Suggested side dishes:
- Scrambled eggs
- Hash browns
- Fresh fruit salad

Troubleshooting advice:
- If the batter is too thick, add a splash of milk to thin it out.
- If the pancakes are sticking to the skillet, make sure the skillet is hot enough and greased with oil or butter.

Food safety advice:
- Make sure to cook the blueberry sauce until the blueberries burst and the mixture thickens to prevent foodborne illness.

Food history:
- Hortobágyi palacsinta is a Hungarian dish that traditionally consists of savory crepes filled with meat and served with a paprika sauce.

Flavor profiles:
- Sweet, tangy, creamy, and fruity.

Serving suggestions:
- Serve for breakfast or brunch.

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Region: Hungarian

Taste: Sweet, Creamy, Tart, Fruity