This week with Formula Friday a recipe from Hungary for Hortobágyi palacsinta (savory pancakes). This is a traditional Hungarian dish that is sure to delight your taste buds.
These savory pancakes are filled with a flavorful combination of BBQ meat and served with a delectable sauce. This dish is delicious paired with a fresh tomato salad with preferably a light yogurt dressing or potatoes baked in butter. Another delicious tip: a cool glass of white wine or a refreshing lager can enhance the taste experience even more.
To prepare this dish perfectly, we use some indispensable The Bastard-accessories. The Cast Iron Fry Pan, for example. This pan ensures even heat distribution, making the pancakes perfectly golden brown. Cast iron is of a durable material and ensures that this pan will last your whole life. That's what we want, right?
Also, the Silicone Tongs is a handy accessory that can help you with this dish. With its firm grip and heat-resistant material, you can easily flip the pancakes without them tearing or falling apart. The tongs are also ideal for picking up and serving the Hortobágyi palacsinta, allowing you to place them on the plate with precision.
Last but not least, the One Minute Lighter. This is a very handy tool for quickly and easily lighting your charcoal or briquettes. With just the push of a button, the lighter creates a powerful flame that heats the coals quickly and evenly. This saves your precious time and ensures that you can quickly get to work preparing your delicious Hortobágyi palacsinta - savory pancakes.
Want to watch the video of this recipe? Then go to our Instagram account @thebastard.official and see how Jord Althuizen prepares this dish at Circuit Zandvoort.
Filling:
Pancakes:
Sauce:
Drizzle olive oil in a large saucepan over medium-high heat. Add onions and cook, stirring occasionally, until soft and translucent. Stir in meat and divide into small pieces. Cook, continuing to break it up, until browned. Stir in tomatoes and water. Add bell bell pepper, caraway seeds and parsley. Cook, stirring occasionally, until sauce thickens. Stir in 1/2 cup sour cream.
Place a fine-mesh sieve over a medium bowl. Pour the meat sauce into the strainer and drain.
In another medium bowl, whisk eggs, flour and milk until a smooth batter forms.
Heat a large nonstick skillet over medium-high heat. Brush with about 1/4 teaspoon oil. Pour in about 1/4 cup of batter and quickly tilt the pan to coat it with a thin circle of batter. When the top begins to dry, turn to cook the other side. Cook until the bottom begins to turn golden brown, about 1 minute. Repeat with the remaining batter, brushing the pan with oil if necessary.
Preheat oven to 350 degrees Lightly grease a 9x13-inch baking dish or 2 smaller baking dishes.
Place a layer of drained meat along the bottom third of a crepe, leaving a 2.5-cm border at the edges. Fold the sides inward and roll up. Place them in the prepared baking dish, seam side down. Repeat with the remaining pancakes and filling.
Whisk 1/4 cup flour and 1 cup sour cream into the drained liquid from the meat until smooth. Pour over the prepared pancakes. Bake in the preheated oven until well heated and the sauce is bubbling, about 15 minutes.
Serve warm with sour cream.
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