Yeast surprise: Hungarian pancakes redefine a classic dish
Every country has its own culinary customs, including various recipes for pancakes, one of the classic flour-based dishes. While the Polish version doesn't include leavening agents, the Hungarians add an ingredient that enhances the texture of these pan-fried cakes.
Hungarian cuisine shares many similarities with Polish cuisine. Pancakes, for instance, are a dish you can enjoy at your grandmother's house, whether by the Vistula or the Danube. Fried individually in a pan, they can make an excellent breakfast, lunch, or even dessert option. Do they need filling? Yes, especially if you add extra ingredients to the batter.
How are Hungarian pancakes made?
The secret ingredient that might surprise many Polish pancake enthusiasts is the addition of yeast. Typically, fresh yeast is used, but you can substitute it with dry yeast if preferred. The key is to prepare a yeast starter using fresh yeast. Crumble the yeast into warm milk, add a little sugar, and mix well. Then, combine it with the remaining ingredients using a mixer at medium speed.
Ingredient proportions:
- ½ pint of milk,
- 1 cup of flour,
- 2 eggs,
- a pinch of salt,
- ½ ounce of fresh yeast,
- oil for frying,
- sugar (optional).
Hungarian pancakes sweet and savoury
Pancakes can be filled with sweet cottage cheese or savoury ingredients. Alternatively, adding the right elements to the pancake batter will also be delightful sauté. For the sweet version, real vanilla sugar or sugar flavoured with orange zest and a hint of gingerbread spice would be perfect. Conversely, for those who prefer salty flavours, smoked salt, herbes de Provence, and a sprinkle of grated cheese on the first side of the pancake as it cooks are recommended.
