Ingredients (Makes 6-8 Pancakes)

For the Pancakes:

• All-purpose flour – 1 cup
• Milk – 1 cup
• Water – ½ cup
• Eggs – 2 large
• Salt – ¼ teaspoon
• Butter or oil – For frying

For the Filling:

• Cooked chicken or pork – 2 cups (shredded or finely chopped)
• Onion – 1 medium (finely chopped)
• Butter – 2 tablespoons
• Paprika – 1 teaspoon
• Sour cream – ½ cup
• Chicken broth – ½ cup
• Salt and pepper – To taste

For the Sauce:

• Sour cream – ½ cup
• Paprika – 1 teaspoon
• Chicken broth – ½ cup

Instructions

Step 1: Make the Pancakes

1. In a mixing bowl, whisk together the flour, milk, water, eggs, and salt until smooth.
2. Heat a non-stick skillet over medium heat and lightly grease with butter or oil.
3. Pour a ladleful of batter into the pan and swirl to coat the surface evenly, creating a thin pancake.
4. Cook for about 1-2 minutes until the edges lift slightly and the bottom is golden. Flip and cook the other side for 30 seconds to 1 minute.
5. Transfer the pancake to a plate and repeat with the remaining batter.

Step 2: Prepare the Filling

1. In a skillet, melt the butter over medium heat and sauté the onions until soft and translucent.
2. Add the cooked chicken or pork, paprika, salt, and pepper. Stir well to coat the meat with the spices.
3. Add the chicken broth and simmer for 5 minutes. Stir in the sour cream and cook for another 2-3 minutes until thickened.
4. Set the filling aside to cool slightly.

Step 3: Assemble the Pancakes

1. Spoon the filling onto one side of each pancake, roll it up tightly, and place seam-side down in a greased baking dish.

Step 4: Prepare the Sauce

1. In a small saucepan, mix the sour cream, paprika, and chicken broth. Heat gently, stirring, until warmed through.
2. Pour the sauce over the filled pancakes in the baking dish.

Step 5: Bake and Serve

1. Preheat your oven to 350°F (180°C).
2. Bake the pancakes for 15-20 minutes, until heated through and slightly golden on top.
3. Serve hot, garnished with fresh parsley or extra sour cream, if desired.

Serving Suggestions

Hortobágyi Palacsinta is best served warm and pairs beautifully with a side salad or pickled vegetables. Enjoy this classic Hungarian dish for a hearty meal!