HUNGARY-L Archives

Archiver > HUNGARY > 2001-04 > 0986515194


From: "Suzanne J" <>
Subject: Re: [HUNGARY-L] Discussion of Recipes and Aunt Jemima
Date: Thu, 05 Apr 2001 16:59:54 -0700


True, very true, but Aunt Jemima wasn't Hungarian and my Nagymama didn't
have Aunt Jemima :-)

Please forgive me for this response but I couldn't resist :-0


>From: "W. Szabo Verzoc" <>
>To:
>Subject: Re: [HUNGARY-L] Discussion of Recipes
>Date: Thu, 05 Apr 2001 18:35:47 -0400
>
>It may just be me but the below recipe seems like an awful lot of work
>although I'm sure they're very tasty. My experience with palacsintas has
>been that they can easily be made with even just Aunt Jemima pancake mix
>(add milk). Just thin down the batter with extra milk and you have a very
>quicky palacsinta batter that is very easy to work with but be careful not
>to burn them! Dont forget a good apricot jam for the filling!
>
> >
> > From:
> > Here's the palacsinta recipe I use:
> > 3 eggs
> > 1 1/4 -1 1/2 cups flour
> > 1 cup milk
> > 1 tsp sugar
> > pinch of salt
> > 1 cup of soda water (seltzer)
> > Mix first five ingredients together to make a smooth dough; let it rest
>1 to
> > 2 hours.
> > Stir in the seltzer at the last moment, just before cooking the
>pancakes. The
> > consistency should be like heavy cream.
> > Heat an 8 inch frying pan/crepe pan on medium to high heat; when hot,
>brush
> > with butter, and brush with butter between each pancake.
> > Pour a ladleful of the batter into the pan, gently tipping and tilting
>the
> > pan to cover the entire bottom--about 1/4 of a cup of batter should be
>used.
> > When the top of the batter bubbles, flip the pancake over and cook for 4
>or 5
> > seconds longer. Remove the pancake and fill with desired filling.
> > I use apricot filling for pastries sold in the baking department of
>grocery
> > stores, or raspberry, walnut, or almond filling sold in the same place.
> > For pot cheese filling, use small curd cottage cheese, a dollop (about
>1/2
> > cup) of sour cream, confectioner's sugar (10X sugar) to taste, about 1/2
>cup
> > of golden raisins and 1/2 cup of chopped walnuts (or almonds or
>hazelnuts).
> > Roll the pancakes after they've been filled; you can reheat them in the
>oven
> > if desired, but in our house they aren't made quickly enough even to let
>the
> > cook have one! The tops can be dusted with 10X sugar if desired after
>they've
> > been reheated.
> > Makes anywhere from 12 to 16 pancakes.
> >
> > Janice
>
>William
>

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