In Anglo-Saxon countries, the Pancake Day is celebrated each year – February, 16.
Hungarians need not have to have Pancake Day once a year … they have pancake day every day of the Year.
One of the most yummy pancake throughout Hungary is made with fillings: chocolate-orange-walnut. This is deeply loved by sweet-toothed lovers. No wonder the success of sweets is understandable: one’s appetite comes from the very sight, and the taste is simply heavenly with this traditional Hungarian delicacy.
Be the Queen or the King of making this Traditional Hungarian Pancake:
Ingredients (for 10 pieces):
2 eggs, 240 g flour, 300 ml milk, 300 g soda water, a pinch of salt and sugar, 300 g walnuts, 120 g granulated sugar, 80 g milk, 10 g raisins, a pinch of cinnamon, grated orange peel, 300 g dark chocolate, 300 g cream, 50 g rum.
Preparation:
Mix the eggs, milk, sugar and salt with a whisk, add the flour and stir until lump-free.
Adjust the density of the dough with sodawater (or water with gas) – most similar to dilute sour cream – and let it rest for half an hour.
An oiled, approx. Heat a pancake oven 20 cm in diameter, pour in approx. 1/3 cup dough so that it evenly coats the bottom of the pan.
Twirl it around to be laying equally. After baking for about 20 seconds, turn the pancakes over and bake them ready. Fry the walnuts dry, then grind half of them finely and the other half coarsely. Pour in the other ingredients, bring to a boil and then boil the nuts. Start heating the cream, add the chocolate and melt in it (carefully, being careful not to boil), then stir until smooth and add the rum.
Fill the pancakes with the walnut filling into a triangle shape or may roll them up, then serve with chocolate sauce and sprinkle with powdered sugar. Whipped cream on the topping can also enhance the heavenly Desert.
© Aggie Reiter
Rolling in Budapest 