Hortobágyi Pancakes

Ingredients

• For the pancakes: For the pancakes:
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 2 eggs 2 eggs
• 1 cup (240ml) milk 1 cup (240ml) milk
• 1/4 teaspoon salt 1/4 teaspoon salt
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• For the filling: For the filling:
• 1 lb (450g) ground meat (beef, pork, or a combination) 1 lb (450g) ground meat (beef, pork, or a combination)
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon ground black pepper 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon dried thyme 1/4 teaspoon dried thyme
• 1/4 teaspoon dried marjoram 1/4 teaspoon dried marjoram
• For the paprika sauce: For the paprika sauce:
• 2 tablespoons butter 2 tablespoons butter
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 2 cups (480ml) beef or vegetable broth 2 cups (480ml) beef or vegetable broth
• 2 tablespoons sweet paprika 2 tablespoons sweet paprika
• 1/2 cup (120ml) sour cream 1/2 cup (120ml) sour cream
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 10g
• Carbohydrates (total, sugars): 30g, 5g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a mixing bowl, whisk together the flour, eggs, milk, and salt until smooth. Let the batter rest for 15 minutes.
2. 2.
   Heat a non-stick skillet over medium heat and brush it with a small amount of vegetable oil.
3. 3.
   Pour a ladleful of the pancake batter into the skillet and swirl it around to evenly coat the bottom. Cook for about 2 minutes until the edges start to lift and the bottom is golden. Flip the pancake and cook for an additional 1-2 minutes. Repeat with the remaining batter.
4. 4.
   In a separate pan, heat some oil and sauté the chopped onion until translucent. Add the minced garlic and cook for another minute.
5. 5.
   Add the ground meat to the pan and cook until browned. Stir in the paprika, black pepper, salt, thyme, and marjoram. Cook for a few more minutes until the flavors meld together. Remove from heat.
6. 6.
   Take a pancake and place a spoonful of the meat filling in the center. Roll the pancake tightly around the filling and place it in a baking dish. Repeat with the remaining pancakes and filling.
7. 7.
   Preheat the oven to 350°F (180°C).
8. 8.
   In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until lightly golden.
9. 9.
   Gradually whisk in the broth, making sure there are no lumps. Add the sweet paprika and simmer for 5 minutes until the sauce thickens.
10. 10.
    Remove the saucepan from heat and stir in the sour cream. Season with salt and pepper to taste.
11. 11.
    Pour the paprika sauce over the stuffed pancakes in the baking dish, ensuring they are fully covered.
12. 12.
    Bake in the preheated oven for 20-25 minutes until the pancakes are heated through and the sauce is bubbly.
13. 13.
    Serve the Hortobágyi Pancakes hot, garnished with a sprinkle of fresh parsley.

Treat your ingredients with care...

• Ground meat — Use a combination of beef and pork for a well-rounded flavor.
• Sweet paprika — Opt for Hungarian sweet paprika for an authentic taste.
• Sour cream — Choose full-fat sour cream for a rich and creamy sauce.

Tips & Tricks

• Make the pancake batter in advance and let it rest for at least 15 minutes to ensure a tender texture.
• Adjust the spiciness of the paprika sauce by adding more or less sweet paprika according to your preference.
• Serve the Hortobágyi Pancakes with a side of fresh cucumber salad for a refreshing contrast.

Serving advice

Serve the Hortobágyi Pancakes as a main course, accompanied by a side of cucumber salad and crusty bread.

Presentation advice

Arrange the stuffed pancakes on a platter, drizzle the paprika sauce over them, and garnish with a sprinkle of fresh parsley for an appetizing presentation.