Palacsinta
LarryC
1,267 Posts
For all you other Hungarians out there who grew up with the Paprika right along side the salt and pepper, you will remember this favorite of any Hunky household. Pronounced "pollocheenta", it happens like this:
1 well seasoned iron skillet
3 eggs
1 cup milk
1/3 cup club soda
1/3 cup orange juice
1 and 1/4 cups flour
2 TBLS sugar
1/2 tsp salt
1 tsp vanilla extract
2 TBLS butter
Beat eggs w/ whisk. Add the milk, club soda, and OJ a little at a time. Beat in the flour, sugar, salt, and vanilla extract to form a smooth batter.
Heat a dab of bacon grease in the iron skillet. Add enough batter to coat the bottom of the skillet in a thin, even layer. Cook a couple of minutes and then flip. Both sides should lightly browned. Remove and keep warm through the cooking of the remaining 15 palacsintas.
To each of the palacsintas add a sweet cottage cheese filling and roll up. The cottage cheese filling happens thusly:
2 eggs
3 TBLS sugar
grated rind of one lemon
1 tsp vanilla extract
1 8 oz container of cottage cheese
Beat eggs, sugar, and lemon rind with an electric beater for about 5 minutes. Add the vanilla extract and the cottage cheese and mix. At this point I taste and usually add more sugar.
Instead of the cottage cheese mixture you can use apricot filling (you can buy this in can), or prune filling, or even your favorite jam. After filling you can (I don't) sprinkle with powdered sugar before serving.
This is good with sausage or bacon.
1 well seasoned iron skillet
3 eggs
1 cup milk
1/3 cup club soda
1/3 cup orange juice
1 and 1/4 cups flour
2 TBLS sugar
1/2 tsp salt
1 tsp vanilla extract
2 TBLS butter
Beat eggs w/ whisk. Add the milk, club soda, and OJ a little at a time. Beat in the flour, sugar, salt, and vanilla extract to form a smooth batter.
Heat a dab of bacon grease in the iron skillet. Add enough batter to coat the bottom of the skillet in a thin, even layer. Cook a couple of minutes and then flip. Both sides should lightly browned. Remove and keep warm through the cooking of the remaining 15 palacsintas.
To each of the palacsintas add a sweet cottage cheese filling and roll up. The cottage cheese filling happens thusly:
2 eggs
3 TBLS sugar
grated rind of one lemon
1 tsp vanilla extract
1 8 oz container of cottage cheese
Beat eggs, sugar, and lemon rind with an electric beater for about 5 minutes. Add the vanilla extract and the cottage cheese and mix. At this point I taste and usually add more sugar.
Instead of the cottage cheese mixture you can use apricot filling (you can buy this in can), or prune filling, or even your favorite jam. After filling you can (I don't) sprinkle with powdered sugar before serving.
This is good with sausage or bacon.
Comments
Anne Williams
Attorney Editor
M. Lee Smith Publishers, LLC
How many others are out there?
My mom had a slightly different recipe.
4 eggs
2 cups sugar
2 cups flour
2 cups milk
Let the mixture sit for 1/2 befor cooking it.
Cook over med/hi heat in an iron skillet until golden.
We used to roll jam or fresh fruit inside with some more sugar sprinkled on top.
When I had them in Hungary, they were tri-folded in a wedge shape and had blueberries and whipped cream on top and were warm. Oh, they were good!
Nice memories.
I always wondered... my mom used to sprinkle paprika on top of mashed potatoes before serving them. Never saw her use it for anything else. Is that common?x:-/
This does sound like a great recipe!
Go out and pull a board off an old barn, cut down to size (a few extra inches on either end of the carp). Tack the carp on the board, salt and pepper to taste, dot with butter. Bake in a preheated 350 degree oven until fish seems flaky and "done". Remove from oven, take fish off board, throw fish away and eat board.
My Czech grandma used to turn buckets of apricots from the trees in our yard into kolaches, and she always put in a few prune ones, for my dad. Even those were pretty good with the right dough and icing. I've yet to find their equal - thankfully she's still turning them out once in a while!
Brad Forrister
VP/Content
M. Lee Smith Publishers
We had Palacsinta as an evening treat when I was growing up. My recipe is more like National Guard's but we filled them with sugar, rolled them like crepes and put powdered sugar over them. Ummm. I think I'll call Mom!
That's the cookbook in a nutshell. I do have another interesting cookbook called "The Wildman Cookbook". It has recipes for crow stew, rat, and fruit bat among other recipes necessary for roughing it. I don't know where I got it and I don't know why I keep it around. I'll post some recipes from it before long.
Parabeagle, my mom always put paprika on mashed potatoes too, and in egg salad or on hard boiled eggs. I do too now but I don't know why.
Don, my mom always gave me stewed prunes when I had a "problem". I grew to like the hot prunes but now since I'm lazy I just by the dried ones to eat like candy along with other dried fruits like cranberries.