Hungarian Pancakes

 

 

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.

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.

 

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

 

Zucchini Potato Pancakes

Contributed by Dawn Marie Hamilton

My husband came home from work on Friday with a bag of zucchini from a coworker's garden. So I smiled when I read Pat's recipe for Middle Eastern Zucchini Salad. Another zucchini recipe to try.

But what else could I make?

How about these delicious zucchini potato pancakes, which I served with smoked salmon and a bottle of pinot grigio for Sunday brunch. The pancakes were such a hit I made them again for breakfast on the 4th.

Using a food processor makes shredding the vegetables a snap.

Ingredients:

3 cups peeled and shredded golden potatoes (about six size B)
2 cups shredded (with skins on) zucchini
1 cup shredded onion
2 eggs, lightly beaten
1/4 cup cornmeal
1/4 cup unbleached flour
2 teaspoons fresh oregano, minced
1/8 teaspoon ground black pepper
6 teaspoons oil
sour cream

1. Place shredded vegetables between layers of paper toweling and squeeze out excess liquid.

2. In a large bowl, combine vegetables with eggs, cornmeal, flour, oregano and pepper.

3. Heat 1-teaspoon oil in a griddle or large sauté pan over medium heat. When hot, drop just a bit less than one cup of mixture into the pan and spread into a 5 to 6-inch circle. Cook until golden brown on both sides. (About 3 minutes for first side and 4 minutes for second side.)

4. Remove from pan to a parchment lined baking sheet and place in warm oven.

5. Repeat steps 3 and 4 for six pancakes.

Serve with a dollop of sour cream.