Palacsinta (Hungarian Pancakes) with Apricot Lekvár

4.5

(2)

1 Review

Tender and tasty, these Hungarian rolled pancakes are the perfect canvas for fresh apricot jam.

By Sarah Copeland

Updated on July 20, 2023

Tested by

Food & Wine Test Kitchen

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Palacsinta (Hungarian Pancakes) with Apricot LekvÃ¡r — Photo:
Aubrie Pick

Active Time:

1 hr

Total Time:

2 hrs

Servings:

4 servings

Tender and light, these crepe-like pancakes are rolled up with freshly made apricot preserves. The pancake batter has no added sugar, so the apricots bring all the sweetness to this dish. Sarah Copeland, who shared this recipe, says a hallmark of Hungarian sweets and treats is that they are never overtly sugar-forward — you always taste the fruit first. The apricot preserves can be made ahead or you can plan to prepare them while the pancake batter rests. Or, see the note below for recommendations for store-bought options. Copeland’s mother-in-law spreads them with apricot lekvár and rolls them as they wait in a warm oven, keeping them covered to stay moist.

Ingredients

4 large eggs
1 1/2 cups whole milk
1 tablespoon unsalted butter, melted, plus more for pan
1/8 teaspoon fine sea salt
1 cup all-purpose flour (about 4 1/4 ounces)
1/4 cup club soda or sparkling water
3/4 cup Sárgabarack Lekvár (Apricot Fruit Butter)
2 medium (6-ounce) peaches (unpeeled), cut into 1/4-inch-thick slices (about 1 cup)

Directions

Process eggs, milk, melted butter, and salt in a blender until frothy and evenly mixed, 20 to 30 seconds. Add flour, and process until just smooth (do not overmix), about 3 seconds. Transfer to a medium bowl; cover and let rest at room temperature 1 hour or in refrigerator up to 12 hours.
Whisk club soda into batter. Heat a 9- to 10-inch cast-iron crêpe pan or a low-sided skillet over medium. Lightly coat pan with butter.
Pour a scant 1/4 cup batter into prepared crêpe pan, and tilt to coat pan bottom. Cook until lightly browned and sides release easily, 1 to 2 minutes. Flip pancake using a long offset spatula or a large fish spatula, and cook until brown spots appear and pancake releases easily from crêpe pan, about 1 minute. Slide pancake onto a large plate, and keep flat. Repeat with remaining batter, making 11 more pancakes and adding additional butter as needed to grease pan. Stack pancakes on top of each other on plate.
Working with 1 pancake at a time, transfer pancake to a cutting board; spread 1 tablespoon sárgabarack lekvár over each pancake, and roll pancake into a thin cylinder. Serve slightly warm or at room temperature, topped evenly with sliced peaches.

Note

If you don’t have a jar of homemade apricot lekvar on hand, Always Apricot Fruit Spread or SaraBeth’s Peach Apricot Preserves are good substitutes. Look for something with nice pieces of tender apricots and a bit of tang, rather than a tight, sugar-forward jelly or jam.