Palacsinta (Hungarian Pancakes) with Apricot Lekvár

Light and tender, and fluffy, these pancakes resemble crepes. They are then rolled in fresh-made apricot preserves. The pancake batter does not contain sugar added, and the apricots add a sweet taste to this recipe. Sarah Copeland, who shared this recipe, says that a feature of Hungarian sweets and desserts is that they’re never excessively sugary, and you have the fruits first. This recipe for apricot preserves can be prepared beforehand, or you can make them as the batter for your pancakes rests. Also, check out the notes below for suggestions for equipped options from the store. The mother-in-law of Copeland spreads them out with apricot lekvar before rolling them up while waiting in the oven to warm up and covers them to ensure they stay damp.


  • Four large eggs
  • 1 1/2 cups whole milk
  • One tablespoon unsalted butter melted, plus more for the pan.
  • 1/8 teaspoon of acceptable sea salt
  • 1 cup all-purpose flour (about 4 1/4 ounces)
  • 1/4 cup club soda or sparkling water
  • 3/4 cup Sargabarack Lekvar (Apricot Fruit Butter)
  • Two medium (6-ounce) peaches (unpeeled), cut into 1/4-inch-thick slices (about 1 cup)



  1. Blend eggs, milk, salt, and butter using a mixer until frothy and evenly blended between 20 and 30 seconds. Add flour, and mix until the mixture is even (do avoid over-mixing), approximately 3 seconds. Transfer the mixture to an oversized bowl, place it in a cover, and let it cool at room temperature for one hour or in the refrigerator for up to 12 hours.
  2. Mix club soda into the batter. Warm a 9- or 10-inch crepe pan made of cast iron or a skillet with a low-sided on medium. Lightly coat the pan with butter.
  3. Pour a small amount of batter into a crepe pan that you have prepared, and then tilt it to cover the pan’s bottom. Cook until lightly brown and sides are quickly released within between 1 and 2 minutes. Flip the pancake with a long offset spatula or a large fish spatula. Cook until spots of brown appear and the pancake is released quickly from the crepe pan in about 1 minute. Transfer the pancake to an enormous plate, and set it on a flat surface. Repeat with the remaining batter, creating 11 more pancakes and adding more butter if needed to grease the pan. Place pancakes over each other on the plate.
  4. Transfer each pancake to the cutting board in the order of one at a time. Spread one teaspoon of Lekvar sargabarack over each pancake and then roll the pancake into an elongated circular. Serve hot as well as at room temperature, and top with peaches cut into slices.


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