2 cups Your choice of flour (almond, coconut, tapioca, etc.)
1 ½ cups Soda water
¾ cup Olive or sesame oil
A pinch Salt
Beat the eggs with a whisk until a layer of bubbles form on top.
Blend wet ingredients together well in a large bowl. Gradually add flour, stirring constantly until mixture is smooth. The consistency should be thin and runny without separating (take a ladleful and pour back into the bowl, looking for a thin stream to pour out). If the consistency is too thick, add a bit more soda water little by little. If it is too thin, add a bit more flour little by little until you get the desired viscosity.
Set a large plate or platter next to the stove to stack the finished palacsinta on, along with a pan cover or other plate upside down to keep them warm. Heat a shallow frying pan or crepe pan on low over the stove for a minute or two.
With a ladle or measuring cup, pour about ¼ cup of the batter into one side of the pan, lift and swivel around so a thin layer of the batter covers the entire bottom of the pan. This is a skill that takes time to get right. Practice makes perfect. Thinner is better than thicker, so use a little batter at first and add a tiny bit more to fill in holes if necessary.
Cook for about one minute, until the edges of the palacsinta crisp and peel off the surface of the pan. Take a spatula and flip it to cook the other side for another minute or less. Look for a golden brown color on each side to tell that it’s done. If your palacsinta is too thick, some parts will be doughy.
Once done cooking, remove the palacsinta from the pan with the spatula, place on the plate next to the stove and cover. Repeat the process, stacking the finished palacsinta on top of one another until all the batter is gone.
Store excess palacsinta by rolling them up and wrapping them with plastic wrap and then placing them in a sealable container to place in the fridge.
These palacsinta are like thin, tasty slices of bread. They can be topped with anything, so do not be shy and get creative! They are delicious with sweet fillings like jams as well as savory ones. Below are a couple of the traditional sweet Hungarian fillings to go along with the palacsinta. Once filled and rolled, they can be topped with powdered sugar, berries, or drizzled with chocolate sauce.
You can also stir-fry some vegetables like broccoli, bell peppers, onions, etc. or add some cooked ham or chicken pieces along with the veggies and top them with melted cheese for delicious, savory palacsinta meals and snacks.