Apparently the origin of thin European pancakes, known as crepes in France, palatschinken in Austria, palacinky in the Czech Republic, and palacsinta in Hungary, is a contentious issue. George Lang, a well-known Hungarian born chef claims they actually originated in Romania.
Regardless, these thin pancakes have become a staple food in Hungary. Infinitely adaptable, they’re the perfect breakfast or snack, and often used as a base for both savory or sweet fillings. They’re also much eggier than other crepe-like recipes I’ve made in the past. If you’re nervous about making, and flipping, thin pancakes, these are the perfect recipe to start with. The relatively large number of eggs really binds the batter together while cooking, making them much easy for even a novice to flip. I’ve already used these palacsintas as the base for at least two desserts, which I’ll be sharing in the coming days. Here’s a little sneak peak.
Palacsinta- Hungarian Thin Pancakes, Adapted from The Cuisine of Hungary
Palacsinta- Hungarian Gluten-Free Thin Pancake
Yield: Approximately 10-12 pancakes
* 3/4 cup brown rice flour
* 1/4 cup tapioca starch
* 1/4 cup potato starch
* 1 teaspoon sugar
* Pinch salt
* 3/4 cup milk
* 3 eggs, slightly beaten
* 3/4 cup sparkling water
* Butter for frying
Mix the brown rice flour, tapioca starch, potato starch, sugar and salt with milk and stir until smooth. Add in the eggs and combine thoroughly. Immediately before cooking, stir in the sparkling water.
To cook the pancakes, melt a small pat of butter in a 8 or 9-inch skillet or frying pan over medium-high heat. Pour a small amount of batter into the center of the pan, and gently tilt the pan to coat the entire bottom of the pan. Cook until small bubbles appear on the surface of the pancake. Flip and cook on the other side for one additional minute.
Remove the cooked pancake to a plate and repeat process until all the batter has been cooked.