Instructions
1️⃣ Make the batter
- In a large bowl, whisk together flour, eggs, milk, salt (and sugar if making sweet version) until smooth.
- Whisk in sparkling water and oil.
- Let batter rest 20–30 minutes — this makes the pancakes more tender.
2️⃣ Cook the pancakes
- Heat a lightly oiled nonstick skillet or crêpe pan over medium heat.
- Pour in a small ladle of batter, tilting pan to coat evenly.
- Cook 1–2 minutes until edges lift slightly; flip and cook the other side for about 30 seconds.
- Stack pancakes on a plate, covering lightly with a towel to keep warm.
3️⃣ Fill & roll
- Spread filling of choice over each pancake, roll up or fold, and serve warm.
💡 Hungarian tips:
- For the most authentic taste, try apricot jam + a dusting of powdered sugar.
- If making Hortobágyi Palacsinta, fill with paprika-spiced minced meat, roll, then bake topped with creamy paprika sauce.
- Sparkling water in the batter is a Hungarian trick for extra lightness.
If you want, I can give you the Hortobágyi Palacsinta savory meat-filled version — it’s a paprika-rich specialty you’ll find at Hungarian festivals.