Hungarian pancakes: The secret ingredient for fluffier results
Every country has its own culinary traditions, which means different recipes for pancakes, one of the classic flour-based dishes. While some versions don't include any leavening agents, Hungarians add an ingredient that enhances the pancakes' texture.
Cooked consecutively in a pan, they make a great option for breakfast, lunch, or dessert. Do they really need a filling? Yes, if you add additional ingredients to the batter.
How do they make Hungarian pancakes?
The secret ingredient that may surprise many pancake fans is the addition of yeast. Traditionally, it's fresh yeast, but you can also use dry yeast by converting the measurement. The key is to prepare a yeast starter: crumble the fresh yeast into warm milk, add a little sugar, and mix. Then, combine with the remaining ingredients using a mixer on medium speed.
Ingredient proportions:
- 1 1/4 cups of milk
- 1 cup of flour
- 2 eggs
- A pinch of salt
- 0.5 oz of fresh yeast
- Oil for frying
- Sugar (optional)
Hungarian pancakes, sweet and savory
You can enjoy pancakes filled with sweet cottage cheese or layered with savory stuffing. But if you add the right products to the pancake batter, they can also be excellent saute. For the sweet version, real vanilla sugar or sugar flavored with orange zest and a hint of gingerbread spice work perfectly. For those who love savory flavors, try smoked salt, herbes de Provence, and a little grated cheese, which you sprinkle on the first cooked side of the pancake.
