Hortobágy pancakes are one of the beloved dishes in Hungarian cuisine, and they are especially delicious when the sauce is thick and topped with sour cream.
As many households, as many traditions, and even the beloved classics are no exception. After all, sometimes it’s irrelevant how it’s written in the recipe book; every cook puts their own twist on it. Innovation is driven by curiosity and taste. Because every dish is delicious in the way we ourselves or the ones it’s being prepared for like it.
Hortobágyi palacsinta is a popular dish in Hungarian cuisine, traditionally made with pork, veal, or chicken meat. However, it’s also worth trying a vegan version with mushrooms. In many families, Hortobágyi palacsinta is prepared when there are leftovers from stew or boiled meat, which are then ground and used as a filling for the pancakes. There are various recipes to explore, some with a spicy kick, baked in the oven, or served with a thick and rich sauce in the traditional way. Today, I’ll share a classic version that will undoubtedly make you lick your fingers!
Ingredients for 4 servings:
- 8 pieces of whole chicken legs
- A little oil
- 3 onions
- 2 cloves of garlic
- 1 piece of bell pepper
- 1 piece of hot chili pepper
- 2 tomatoes
- 1 tablespoon of paprika
- Water as needed
- Salt and pepper to taste
- 300 grams of sour cream
- 2 eggs
- 480 ml of milk
- 12 tablespoons of flour
- A pinch of salt
- 3 tablespoons of oil
- Oil for frying (optional)
- Sour cream to taste
- Parsley to taste
Preparation time: 20 minutes
Cooking time: 1 hour
- Season the chicken legs with salt and pepper. In a skillet, heat a little oil and brown the chicken legs on each side for 5-8 minutes. Then transfer them to a plate and set aside.
- Finely chop the onions and sauté them in a little oil until translucent. Add the crushed garlic, finely chopped bell pepper, and tomatoes. After about 3-4 minutes of stirring frequently, add the paprika and place the chicken legs on top. Pour in enough water to cover the chicken legs.
- Cook the ragu until the meat becomes tender and falls off the bone. Season with salt and pepper to taste.
- Once the ragu is done, remove the chicken legs from the sauce and finely chop the meat. To prevent it from drying out, mix in 3-4 tablespoons of the sauce.
- Measure the sour cream into a bowl, add 2-3 tablespoons of the sauce, and mix well. Pour it back into the sauce and bring to a boil.
Mix the ingredients for the pancake batter until smooth, then fry them in the usual way.
Fill the pancakes with the meat according to your preference, fold them into any desired shape, pour some sauce over them, and if desired, top with sour cream.