Contributed by Dawn
Marie Hamilton
In celebration of fall, we made one of my husband’s Hungarian favorites—pancakes. I’ve mentioned his Hungarian grandmother (nagyanya) in previous posts. My father-in-law found her hand-written recipe and deciphered it for us. The original recipe calls for pot cheese, which is near impossible to find. We use farmer’s cheese from the local grocery store. We make the pancakes as a team. I make the pancakes and my husband fills them with the prepared filling.
In celebration of fall, we made one of my husband’s Hungarian favorites—pancakes. I’ve mentioned his Hungarian grandmother (nagyanya) in previous posts. My father-in-law found her hand-written recipe and deciphered it for us. The original recipe calls for pot cheese, which is near impossible to find. We use farmer’s cheese from the local grocery store. We make the pancakes as a team. I make the pancakes and my husband fills them with the prepared filling.
Ingredients for pancakes:
2 cups unbleached flour
2 cups milk
2 eggs
2 tablespoons sugar
Make pancakes one at a time on a griddle or in large sauté pan. Using a ladle, spread mix thinly (like crepes) with a whirl of the wrist.
2 eggs
2 tablespoons sugar
Make pancakes one at a time on a griddle or in large sauté pan. Using a ladle, spread mix thinly (like crepes) with a whirl of the wrist.
Ingredients for filling:1 pound farmer’s cheese
1/2 cup sugar
1 egg
3 tablespoons sour cream
1 tablespoon fresh dill (minced)
Roll filling into pancakes and return to pan to brown on each side.
Serve hot with a dollop of sour cream and sprig of fresh dill. Makes 8 - 10 pancakes. Enjoy!
~Dawn Marie
Dawn, this recipe sounds like a true family treasure. Thanks so much for sharing!
ReplyDeleteYummy, indeed!
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