Palacinta Hungarian pancakes with jam and peanut butter – detailed cooking recipe.
Recipe author – Gail Gand (USA) – pastry chef and co-owner chicago restaurant TRU
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Time: one hour. Difficulty: easy Servings: 4 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 eggs
- 1/2 tbsp. whole milk 1-2% fat
- 1/2 tsp salt
- 1 tsp granulated sugar
- 1/2 tbsp. premium flour
- Butter
- Peanut butter (homogeneous or with pieces of nuts)
- Jam (e.g. strawberry jam, raspberry, apricot, peach, plum, blueberry)
- Powdered sugar
Recipes with similar ingredients: eggs, milk, premium flour, Peanut butter, strawberry jam, icing sugar, pancakes
Recipe preparation:
- Combine eggs and milk in a medium-sized bowl. Stir in the salt granulated sugar and flour. Set aside for 30 minutes.
- Turn on the oven to warm up to 95 ° C and put in it plate to heat.
- Melt in a non-stick pan (20-25 cm.) about 1/2 tsp butter over medium heat. When is it foams, pour from a bowl or ladle about 1/8 tbsp. (2 tbsp. L.) test. Lift and rotate the pan until the bottom is covered. the test. Put on the fire again and cook until the dough grabbed and not browned below. Using a spatula or fingers turn the pancake over and fry until rosy color on the other side. Transfer to a heated plate. Repeat the process with everything the test.
- Make the PBJ (peanut butter jam) toppings. Remove the pancakes from the oven. Lubricate each pancake one thin a layer of peanut butter and jam, twist with a straw. On 4 Serving plates put 2 rolled pancakes. Sprinkle icing sugar and serve. Hungarian pancake recipe The executioner.
