Ingredients with Measurements:
- 1 cup all-purpose flour
- 2 eggs
- 1 1/4 cups milk
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika
- 2 tbsp vegetable oil
- 1/2 lb bacon, diced
- 1 lb mushrooms, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup chicken broth
- 1/2 cup sour cream
- Salt and pepper, to taste
- Chopped parsley, for garnish
Special equipment needed:
- Non-stick skillet
- Blender or whisk
- Mixing bowl
- Saucepan
Step-by-step instructions:
1. In a mixing bowl, whisk together the flour, eggs, milk, salt, black pepper, and paprika until smooth. Set aside.
2. In a non-stick skillet, cook the bacon over medium heat until crispy. Remove from the skillet and set aside.
3. In the same skillet, add the mushrooms, onion, and garlic. Cook until the mushrooms are tender and the onion is translucent.
4. In a saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Gradually add the chicken broth, whisking constantly until the mixture thickens.
5. Add the mushroom mixture and bacon to the saucepan. Stir to combine.
6. Add the sour cream and stir until well combined. Season with salt and pepper, to taste.
7. Preheat the oven to 350°F.
8. In the same non-stick skillet, heat the vegetable oil over medium heat. Pour a ladleful of the pancake batter into the skillet and swirl to coat the bottom of the skillet. Cook until the edges start to lift and the bottom is golden brown. Flip the pancake and cook for another 30 seconds. Remove from the skillet and repeat with the remaining batter.
9. Place a spoonful of the mushroom and bacon mixture on each pancake and roll up. Place the rolled pancakes in a baking dish.
10. Bake the pancakes for 10-15 minutes or until heated through.
11. Garnish with chopped parsley and serve.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 522
- Fat: 31g
- Carbohydrates: 36g
- Protein: 23g
Substitutions for ingredients:
- Vegetable oil can be substituted with any neutral-flavored oil.
- Chicken broth can be substituted with vegetable broth or water.
- Sour cream can be substituted with Greek yogurt or heavy cream.
Variations:
- Add diced chicken or ground beef to the mushroom and bacon mixture.
- Substitute the mushrooms with spinach or kale.
- Add grated cheese to the mushroom and bacon mixture.
Tips and tricks:
- Make sure the pancake batter is smooth and free of lumps.
- Use a non-stick skillet to prevent the pancakes from sticking.
- Keep the pancakes warm in the oven while you cook the remaining pancakes.
- Use a blender to make the pancake batter for a smoother consistency.
Storage instructions:
- Store any leftover mushroom and bacon mixture in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the mushroom and bacon mixture in a saucepan over medium heat until heated through.
- Reheat the pancakes in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the Mushroom and Bacon Hortobágyi Palacsinta on a platter garnished with chopped parsley.
Garnishes:
- Chopped parsley
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed green salad
- Roasted carrots
- Roasted Brussels sprouts
Troubleshooting advice:
- If the pancake batter is too thick, add more milk until it reaches a smooth consistency.
- If the pancakes are sticking to the skillet, add more oil to the skillet.
Food safety advice:
- Make sure the bacon is cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
- Hortobágyi palacsinta is a traditional Hungarian dish made with savory crepes filled with meat and served with a paprika sauce.
Flavor profiles:
- Savory
- Smoky
- Creamy
- Earthy
Serving suggestions:
- Serve the Mushroom and Bacon Hortobágyi Palacsinta as a main dish for lunch or dinner.
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Region: Hungarian