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My Mother's Hungarian Pancakes My mother was an expert at making these Hungarian pancakes called Palacsinta. They are very thin transparent pancakes that are similar to French crepes but totally unlike American hot cakes or griddle cakes, they are not eaten for breakfast. Usually they are served filled with either a savory filling or with a sweet filling for dessert. I had them in Hungary filled with chocolate. That was a real special treat. My mom filled them with home made plum jam and a sweet cottage cheese filling. Batter 2 cups sifted flour ½ teaspoon salt 4 eggs 3 cups milk 1 tablespoon sugar combine all of the above ingredients until there is a smooth creamy batter. It should look like thick cream. Heat a well buttered 8” skillet. Pour about ¼ cup of batter into the pan and tip the pan from side to side so the batter covers the bottom of the pan. Cook on one side until the edge is very lightly browned and the cake is set. Flip to the other side and cook a little more until the cake edges are light brown. Turn out onto a platter and spread filling on pancake and roll it up and place it in a baking dish. Continue to cook and roll the pancakes up until all the batter is used. Save one cake to place on top of the assembled cakes and bake in oven at 350 F for about 20 minutes to heat. Cottage Cheese Filling 2 cups dry cottage cheese 1 egg yolk 2 tablespoons sugar ½ cup raisins grated lemon rind ½ cup sour cream Press the cottage cheese through a fine sieve or mash it up until it is creamy. Add the other ingredients and mix well. Spread 1 to 2 tablespoons on each pancake and roll as usual.

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Contributed by Julie Richman on February 21, 2008, at 6:46 PM UTC.

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Art of the Imagination Abstract and Original Affordable Fine Art www.julierichman.com

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This intel was contributed by Julie Richman Julie Richman

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