Hortobágyi Pancakes amazed me with their rich flavor and unique presentation. I discovered them during my Budapest trip. Hungarian cuisine impressed me as vibrant and flavorful.

Hortobágyi Pancake recipe

Hortobágyi pancakes are a traditional Hungarian dish. Unlike the traditional British pancakes, they are savory pancakes with minced meat. The pancakes are slightly thicker than the crepes. They are folded rather than rolled. The dish is typically served with a rich sauce from sour cream and stew juices.

Hortobágyi Pancakes are drizzled with cream sauce — Hortobágyi palacsinta recipe with vegetables

I created a vegetarian recipe for Hortobágyi pancakes. These pancakes are an alternative version to the traditional meat-filled dish. It is finished with a sour cream and paprika sauce. This balances the hearty stew filling.

Here is how to make vegetarian Hortobágyi pancakes or Hortobágyi Palacsinta:

Two Hortobagyi Pancake (Hortobágyi Palacsinta) are perfect for breakfast

Vegetarian Hortobagyi Pancakes

A delightful vegetarian adaptation of the traditional Hungarian Hortobágyi Palacsinta. This meat-free version maintains the authentic flavors of Hungarian cuisine while offering a satisfying plant-based alternative.

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Total Time 1

Course Appetizer, Main Course

Cuisine Hungarian

Servings

Calories 140 kcal

Ingredients

For the pancakes

120 g plain flour I used a gluten-free blend
1 egg
1 york
200 ml milk
75 ml sparkling water

For the filling

1 onion
1 clove garlic
4 cup mushrooms
1 courgette
1 bell pepper
2 medium tomatoes
1 tsp paprika
1 tsp cumin
1 tsp vegetable bouillon
black pepper to taste

For the sauce

3 tbsp sour cream
1 tbsp stock from stew
2 tsp paprika
Fresh parsley to garnish.

Instructions

First, make the pancake batter by sifting the flour into a large bowl, along with a pinch of salt. Make a well and add the eggs, then the milk. Whisk ingredients together, and use a spatula to incorporate all the flour from the sides, until you have a runny batter.
Put in fridge to rest for 30 mins.
Meanwhile, make the stew. Heat a small amount of olive oil in a large saucepan. Dice the onion and crush the garlic, then saute in the oil. Chop the rest of the vegetables and add to the pan.
Dissolve the bouillon in 300ml of just-boiled water. Cover the vegetables with the stock and stir in the spices. When it comes to a boil, turn down the heat, cover, and leave to simmer for about 30 mins, until most of the stock has been absorbed.
When the stew is nearly done, make the pancakes. Put the oven on a low heat and stick a large plate in to warm – you can put the pancakes in as you make them to stop them from going cold. Take the pancake batter from the fridge. Add the sparkling water to the batter and give it another good whisk.
Melt a small amount of butter in the frying pan – you don't want too much. Once the pan is hot, set the heat to medium and ladle some of the batter into the pan. Tip the pan around to quickly coat the bottom with the batter. After a couple of minutes, the pancake should loosen.
Check to see if it is golden on the underneath; if so, flip it over (I used a pan slice. but if you're brave you can toss them!) and cook for a few seconds on the other side. Lubricate the pan with a little more butter and repeat. You should get 6 pancakes from this amount of mixture.
Put all the pancakes in the oven to keep warm. Make the sauce by mixing the sour cream, the remaining stock from the stew and the paprika together in a pan over a low heat. It should only take a minute or two for the cream to warm through.
To assemble, spoon some of the stew onto each pancake, then carefully roll up. Spoon some of the cream over the top, garnish with the parsley, and serve.

Notes

– The sparkling water in the pancake batter helps to make them really light and airy.

– If you want to make a traditional Hortobagyi Palacsinta with minced meat like pork, chicken, or beef. You just need to add it in the “Stew” step.

Nutrition

Calories: 140kcalCarbohydrates: 17gProtein: 6gFat: 5gSaturated Fat: 2gCholesterol: 50mgSodium: 150mgFiber: 3gSugar: 4g

Keyword homemade pancake, Hortobágyi Pancakes, vegetarian recipe

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Pairing suggestions

Vegetarian Hortobágyi pancakes go well with a variety of drinks and foods.

Beverages
- Margarita balances savory fillings.
- St. Andrea’s Egri Bikavér has fine acidity. Its acidity matches savory flavors.
- Pineapple juice adds sweet contrast.
- Cucumber Mint Cooler complements creamy sauces.
- Sparkling water cleanses the palate.
- Herbal tea provides soothing contrast.
- Tomato juice pairs with savory flavors.
Food Pairings
- Pickled vegetables introduce acidity to enhance the dining experience.
- Sour cream is a classic topping. It adds creaminess to pancakes and balances the savory filling.
- Parsley provides fresh flavor and adds vibrant color contrast.
- Refreshing salad adds a sweet element and contrasts the richness of pancakes.
- Vegetables can be served on the side. They add texture and nutrition.
- The spicy sauce adds an exciting kick.

Hortobágyi Palacsinta variations

Here are some popular variations of these pancakes:

Meat Fillings:
- Pork provides a rich flavor.
- Veal offers a tender texture. It is prepared with paprika.
- Chicken is used in paprikash. This filling is enriched with extra sauce.
- Vegan fillings replace meat with mushrooms.
Sauce Variations:
- Sour cream sauce enhances pancake richness.
- Paprika sauce uses a thicker paprika base.
- Cheesy sauce adds cheese to toppings or sauce.
Cooking Techniques:
- Pan-frying is a traditional method.
- Baking creates crispy tops.
- The sous vide method makes meats tender.

Contents

Hortobágyi Pancake recipe