![Hortobágyi Pancakes](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/hortobagyi-pancakes--28bf727a-ea1b-403c-b158-f4b1bee971d6.png)
Recipe
Hortobágyi Pancakes
Savory Hungarian Stuffed Pancakes
4.7 out of 5
Indulge in the flavors of Hungarian cuisine with this delightful recipe for Hortobágyi Pancakes. These savory stuffed pancakes are a traditional dish from Hungary, filled with a delicious mixture of seasoned meat and topped with a rich paprika sauce.
Metadata
Preparation time
30 minutes
Cooking time
30 minutes
Total time
60 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Omnivore, Low carb, High protein, Gluten-free (with appropriate flour substitution), Dairy-free (with appropriate sour cream substitution)
Allergens
Wheat (gluten), Dairy
Not suitable for
Vegan, Vegetarian, Paleo, Keto, Nut-free
Ingredients
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For the pancakes: For the pancakes:
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1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
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2 eggs 2 eggs
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1 cup (240ml) milk 1 cup (240ml) milk
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1/4 teaspoon salt 1/4 teaspoon salt
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2 tablespoons vegetable oil 2 tablespoons vegetable oil
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For the filling: For the filling:
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1 lb (450g) ground meat (beef, pork, or a combination) 1 lb (450g) ground meat (beef, pork, or a combination)
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1 small onion, finely chopped 1 small onion, finely chopped
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2 cloves garlic, minced 2 cloves garlic, minced
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1 teaspoon paprika 1 teaspoon paprika
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1/2 teaspoon ground black pepper 1/2 teaspoon ground black pepper
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1/2 teaspoon salt 1/2 teaspoon salt
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1/4 teaspoon dried thyme 1/4 teaspoon dried thyme
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1/4 teaspoon dried marjoram 1/4 teaspoon dried marjoram
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For the paprika sauce: For the paprika sauce:
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2 tablespoons butter 2 tablespoons butter
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2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
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2 cups (480ml) beef or vegetable broth 2 cups (480ml) beef or vegetable broth
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2 tablespoons sweet paprika 2 tablespoons sweet paprika
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1/2 cup (120ml) sour cream 1/2 cup (120ml) sour cream
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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
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1.In a mixing bowl, whisk together the flour, eggs, milk, and salt until smooth. Let the batter rest for 15 minutes.
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2.Heat a non-stick skillet over medium heat and brush it with a small amount of vegetable oil.
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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.
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4.In a separate pan, heat some oil and sauté the chopped onion until translucent. Add the minced garlic and cook for another minute.
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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.
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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.
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7.Preheat the oven to 350°F (180°C).
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8.In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until lightly golden.
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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.
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10.Remove the saucepan from heat and stir in the sour cream. Season with salt and pepper to taste.
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11.Pour the paprika sauce over the stuffed pancakes in the baking dish, ensuring they are fully covered.
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12.Bake in the preheated oven for 20-25 minutes until the pancakes are heated through and the sauce is bubbly.
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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.
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