Hungarian Stuffed Pancake - Hortobágyi Palacsinta | Best of Hungary

Hungarian Stuffed Pancake - Hortobágyi Palacsinta

A meaty delight, these crêpe style pancakes are filled with a paprikash stew of beef mince and covered with an irresistibly creamy sauce. While not a traditional dish, this popular main course has now become a firm favourite amongst Hungarians and visitors alike, with a plate of steaming pancakes becoming a rite of passage for all who visit Budapest.

Wine pairing: The fine acidity, fruity aromas and tantalising volcanic minerality of St. Andrea's Egri Bikavér Superior “Áldás” makes a great match for the savoury pancakes.




  • 500g ground beef

  • 1 large tomato, diced

  • 1 bell pepper, diced

  • 3 tbsp sunflower oil

  • 1 diced medium brown onion

  • 2 garlic cloves, crushed

  • 1 cup water

  • 3 tsp smoked paprika

  • 1 tsp hot paprika

  • ½ cup sour cream

  • salt

  • black pepper


  • 2 eggs

  • 500g white flour

  • 400ml milk

  • 100ml sparkling water

  • oil for pan


  • 50g white flour

  • ½ sour sour cream


  1. Heat the sunflower oil in a large pan over medium heat. Add the diced onions and cook until translucent.

  2. Add garlic, diced tomato and pepper, then cook for another couple of minutes.

  3. Add the mince together with the paprika, salt, pepper and water then mix thoroughly so that the meat is evenly broken up. Continue on medium heat until the meat is cooked throughout and the sauce begins to thicken.   

  4. While the meat is cooking, prepare the pancakes.

  5. Using a fine sieve, drain the meat sauce into a bowl. Add the flour and sour cream and mix thoroughly, forming a smooth sauce.

  6. Fill each pancake with about two tablespoons of filling, then pour the sauce over the prepared pancakes, serving with an added dollop of sour cream on top.  


1 comment

megan turmezei
megan turmezei
Have done with minced veal – delicious

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