Ingredients with Measurements:
- 1 cup all-purpose flour
- 2 eggs
- 1 1/2 cups milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 cup grated cheese
- 1/2 cup diced bacon
- 1/4 cup butter
- 1/4 cup flour
- 2 cups chicken broth
- Salt and pepper to taste
Special equipment needed:
- Non-stick skillet
- Whisk
- Mixing bowl
- Spatula
- Saucepan
Step-by-step instructions:
1. In a mixing bowl, whisk together the flour, eggs, milk, salt, black pepper, paprika, garlic powder, and onion powder until smooth. Set aside.
2. In a non-stick skillet, cook the bacon until crispy. Remove from the skillet and set aside.
3. In the same skillet, melt the butter over medium heat. Add the flour and whisk until smooth. Cook for 1-2 minutes.
4. Gradually add the chicken broth, whisking constantly until the mixture thickens. Season with salt and pepper to taste.
5. Add the grated cheese and cooked bacon to the saucepan and stir until the cheese is melted and the bacon is evenly distributed.
6. Preheat the non-stick skillet over medium heat. Add a ladleful of the pancake batter and swirl the skillet to spread the batter evenly. Cook for 1-2 minutes or until the edges start to lift.
7. Flip the pancake and cook for another 1-2 minutes or until golden brown. Repeat with the remaining batter.
8. To assemble, place a pancake on a plate and spoon some of the cheese and bacon filling on top. Roll up the pancake and repeat with the remaining pancakes and filling.
9. Serve hot with the chicken broth sauce on top.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
5. Temperature:
Non-stick skillet: medium heat
Serving size:
4 servings
Nutritional information:
Calories: 466
Fat: 27g
Carbohydrates: 32g
Protein: 22g
Sodium: 1419mg
Substitutions for ingredients:
- All-purpose flour can be substituted with gluten-free flour for a gluten-free version.
- Chicken broth can be substituted with vegetable broth for a vegetarian version.
- Bacon can be substituted with ham or sausage.
Variations:
- Add chopped vegetables such as bell peppers, onions, or mushrooms to the cheese and bacon filling.
- Use different types of cheese such as cheddar, mozzarella, or feta.
- Add herbs such as parsley, thyme, or basil to the pancake batter for extra flavor.
Tips and tricks:
- Make sure the batter is smooth and free of lumps before cooking.
- Use a non-stick skillet to prevent the pancakes from sticking.
- Cook the pancakes on medium heat to prevent burning.
- Roll up the pancakes tightly to prevent the filling from falling out.
Storage instructions:
Store any leftover pancakes and filling separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pancakes and filling separately in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Hortobágyi Palacsinta on a plate with the chicken broth sauce drizzled on top and garnished with chopped parsley.
Garnishes:
Chopped parsley, chopped green onions, or grated cheese.
Pairings:
Serve with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
Mixed green salad, roasted asparagus, or sautéed mushrooms.
Troubleshooting advice:
- If the pancake batter is too thick, add more milk until it reaches the desired consistency.
- If the pancakes are sticking to the skillet, add more butter or oil to the skillet.
Food safety advice:
Make sure to cook the chicken broth sauce to a safe temperature of 165°F to prevent 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, cheese, and vegetables, and served with a creamy sauce.
Flavor profiles:
Savory, cheesy, smoky, and creamy.
Serving suggestions:
Serve the Hortobágyi Palacsinta as a main dish for lunch or dinner.
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Region: Hungarian