Hortobagyi Pancakes (Palacsinta)

Ingredients for Hungarian 12 pancakes

Stuffing:
1 lb. veal or boned chicken( you can use leftover meat) 1 tbsp. oil 1 small onion 1 tsp. paprika salt, pepper 1 cup sour cream 1 tsp. flour

Pancakes:
2 eggs salt flour 2 tbsp.oil 4 cups milk or 2 cups milk and 2 cups mineral water

1.Wash and cube or grind the meat. Cook the finely chopped or grated onion, until transparent. Add the meat and fry for 2-3 minutes over high heat, stirring constantly. Remove from the heat, sprinkle with paprika add salt and pepper to taste. Remove the meat, leave the juice in the pot for later.

2. Thicken the juice: combine 1 tsp. flour and 1-2 tbsp.sour cream until smooth. Add to the veal juices, bring to boil. Add the remaining sour cream and stir thoroughly. Add 1-2. tbsp. of the thickened stew to the crushed meat in order to render the meat spreadable.
Prepare the pancakes.1. Whip the eggs with the milk and oil until smooth, add salt, then stirring constantly, slowly add the flour until the mixture is the consistency of a heavy creamed soup.

2. Heat a Teflon pan, oil it, pour in a ladleful of pancake mix and dipping the pan carefully, distribute the mix evenly. Cook over medium heat (approx.1 min.) until the pancake separates from the pan when gently shook. Turn over using a flat spatula and cook the other side. If the dough breaks apart, add a little more flour. If it’s too thick, add a little bit of milk. While the pancakes are cooking, stir the dough a couple of times to prevent the flour from settling.

3. Spread the meat stuffing on the pancakes, and roll up to make flat “slacks”. Place the pancakes in an ovenproof dish, pour the sour cream on top and warm it in a preheated oven.

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