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Pancakes a La Hortobagy Style

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This another hearty Hungarian dish. Also, it is a pancake, but it's not sweet.

This another hearty Hungarian dish. Also, it is a pancake, but it's not sweet.

Ingredients

Serves: 2

Metric Cups

For the Pancakes

  • leftover cooked pork stew (or beef stew, one portion - see Goulash recipe)
  • hungarian pancakes (see the recipe)
  • flour
  • egg
  • breadcrumbs
  • sunflower oil

For the Cucumber Salad

  • 1 cucumber
  • salt
  • white vinegar
  • sugar
  • water

For the Dressing

  • 3 tablespoons sugar
  • 3 tablespoons vinegar
  • 300 millilitres water

For the Pancakes

  • leftover cooked pork stew (or beef stew, one portion - see Goulash recipe)
  • hungarian pancakes (see the recipe)
  • flour
  • egg
  • breadcrumbs
  • vegetable oil

For the Cucumber Salad

  • 1 cucumber
  • salt
  • white vinegar
  • sugar
  • water

For the Dressing

  • 3 tablespoons sugar
  • 3 tablespoons vinegar
  • 11 fluid ounce water

Method

Pancakes a La Hortobagy Style is a community recipe submitted by mara2 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Make a stew and pancakes, but don't use sugar in this case. Mince the stew and spread the minced meat on the pancakes. Roll them, but tuck in the ends so that the filling doesn't come out (it should be wider than sweet pancakes).
  • Put some flour and breadcrumbs on separate plates, and beat the eggs. Roll the filled pancakes first in the flour, then in the beaten eggs, then in the breadcrumbs and fry both sides until they are golden in a pan with lots of oil. If you make a double portion, you can deep-freeze it excellently (of course without frying). Then you can take it out of the freeze, let it defrost and you can fry as fresh.
  • Serve with mashed potatoes and cucumber salad.
  • Cucumber salad:

  • Peel the cucumber and slice it in paper-thin round slices. Add some salt and leave it for about 20 minutes.
  • In the meantime make the "dressing". It's not a traditional type of dressing.
  • Mix sugar and vinegar in a bowl. Then add some water (about 300 ml). It should be sweet and sour (if it's too strong, add some more water).
  • Squeeze the cucumber letting out the liquid from it and add to the "dressing". It must be covered by the "dressing".
  • Make a stew and pancakes, but don't use sugar in this case. Mince the stew and spread the minced meat on the pancakes. Roll them, but tuck in the ends so that the filling doesn't come out (it should be wider than sweet pancakes).
  • Put some flour and breadcrumbs on separate plates, and beat the eggs. Roll the filled pancakes first in the flour, then in the beaten eggs, then in the breadcrumbs and fry both sides until they are golden in a pan with lots of oil. If you make a double portion, you can deep-freeze it excellently (of course without frying). Then you can take it out of the freeze, let it defrost and you can fry as fresh.
  • Serve with mashed potatoes and cucumber salad.
  • Cucumber salad:

  • Peel the cucumber and slice it in paper-thin round slices. Add some salt and leave it for about 20 minutes.
  • In the meantime make the "dressing". It's not a traditional type of dressing.
  • Mix sugar and vinegar in a bowl. Then add some water (about 300 ml). It should be sweet and sour (if it's too strong, add some more water).
  • Squeeze the cucumber letting out the liquid from it and add to the "dressing". It must be covered by the "dressing".
  • Tell us what you think