Palacsinta (Hungarian Dessert Pancakes or Crepes)

palicinka and peaches 001 It doesn’t really matter what language you use, these thin and flexible pancakes are always welcomed with a smile and ready appetite!

They take a while to make, because you cook each one individually- usually, by the time I’m doing the last pancakes, the rest have been gobbled down.  I try to save the last two for me, but sometimes, I only get the messed up one ( hah- purposely done!).

The recipe I’m sharing is so easy- it uses club soda for leavening and leaves out butter altogether.  Celia at Fig Jam and Lime Cordial has a wonderful recipe for Lemonade Scones using the same principle- in Australia, Lemonade= lemon/lime soda- like Seven-Up or Sprite.  Try her scones- only3 ingredients and they are great.

Here is the recipe for the palacsinta (pal- ah-sheen-ka )


1 cup all-purpose (plain) flour

1 egg

1 cup milk

pinch sea salt

1/2 cup club soda or seltzer water

Vegetable oil for griddle

fresh fruit or preserves

confectioner’s sugar or cinnamon sugar for garnish

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Stir flour into a bowl.  Add egg, milk and salt.  Beat gently until smooth.  Add seltzer or club soda.  Beat batter with wooden spoon until smooth.  Put batter in cool place and allow it to rest for 10 to 15 minutes.

Pour some oil into skillet and allow it to get very hot, but not smoking.  Pour in a small amount  of batter, thinly covering  bottom of pan.  Cook in hot oil until crisp.  Turn pancake over and fry on other side.  Add oil as necessary.  If batter begins to thicken, thin it with a small amount of club soda.

Spread pancakes with your favorite preserves, or you can use fresh fruit- I used sugared peaches on ours.  They may be rolled up or folded in half.  Sprinkle pancakes with  icing/powered sugar or cinnamon sugar and enjoy!

This recipe should make 12 very thin pancakes- Palacsinta!

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6 thoughts on “Palacsinta (Hungarian Dessert Pancakes or Crepes)

  1. Heidi, that looks delicious!! You know, we make pancakes all the time, but we’ve never filled them with fruit – I must try that next time! Do you usually have this for dessert, or is it a breakfast dish (I noticed you’re serving it with bacon)?

  2. I love pancakes especially thin ones like these and this cooking with soda idea is very interesting. Can you taste the bubbles or is it more that it makes the pancakes light? I might have to dust off my pancake pan very soon. We tend just to have lemon and sugar on ours, very boring, must try some with fruit too!

  3. My family would be so pleased to have these for any meal or dessert. I usually make them for breakfast because everyone is home on a Sunday morning and we can enjoy them together.
    You can also add ricotta cheese sweetened with a little honey or yogurt with agave syrup. Fruit is the main choice around here.
    You can’t taste the bubbles – it makes the pancakes a little light, The traditional recipe for these calls for butter and baking soda and a little buttermilk. This one always makes me feel better- like I eliminated some of the fat- but then again, my husband like whipped cream on them when I serve them for dessert. You can’t win for trying, sometimes!

  4. Pancakes in any form, I love them. I like the idea of using the soda…that would have to work with champagne as well…and…then add strawberries inside…oh! I think I need to go play in the kitchen.

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