Baking
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"My grandmother handed down this Hungarian recipe to my mum who has tried to teach it to me"- Dave Kalmar.
Pronounced CHOO-stah-tot pah-lah-cheen-tah, Palacsinta being the pancakes, this dessert is all about texture – light and fluffy, simple and classy. By browning only one side of each pancake as you layer them, or “slip” them off the pan on top of each other, you end up with a creaminess and fluffiness that makes this a unique, authentic and special dessert. With your chosen flavour in between each pancake for variation – i.e. simple icing sugar to highlight the pancakes (my favourite) or with chocolate shavings or a ground nut meal (Hazelnut most common).
It is best eaten fresh, so you need a night where you are happy to be in the kitchen to finish this off, preparing the batter in advance. With at least 6 people to enjoy it fresh as you serve.
Served with the Hungarian sweet dessert wine Tokay, this combination is one of my favourite desserts.
Serves 6. V.
Pictured: Csusztatott Palacsinta, Hungarian “Slipped Pancakes”
Ingredients
- 7 Egg whites - room temperature
- 3 Egg yolks - room temperature
- 125g unsalted butter - room temperature*
- 3 tbsp + 1 ½ tsp castor sugar
- ¼ tsp vanilla extract
- 5 heaped tbsp plain flour
- 250 ml milk - room temperature
- Icing sugar for dusting
- Optional Ingredients –
- Chocolate shavings or ground hazelnuts
- *Can cut into cubes and let sit for a while to soften or microwave on low – do not melt!
- Preheat the oven to 180°C.
Method
In a large bowl, whip egg whites with Mixmaster or electric beater, slowly increasing intensity (ie. 3 > 4 > Max). Whilst on high throw in the extra 1 – 1 ½ tsp of castor sugar. Whip until whites become puffy and stiff but not dry (like a Pavlova - should be able to turn the bowl upside down and whites remain) – do not overbeat!
Cream the butter, adding the remaining castor sugar (3 tbsp), using speeds 2 - 3.
Add vanilla extract, and then egg yolks, one at a time, mixing after each.
Mix in 2 tbsp of the flour, 1 tbsp at a time, mixing after each. Pour in milk a little at a time, alternating with the remaining flour, mixing after each, on minimum speed. This process is similar to that of turning a roux into a béchamel sauce, being careful not to separate the mixture, but achieving a creamy, smooth, thick consistency. By having ingredients at the ready and at room temperature and being gradual with the additions of milk and flour, it helps to avoid curdling the mix.
Tips -
You may need to vary the amount of flour or milk so as to get the texture and consistency right. If the mixture is separating, try adding more flour first. You may need to use a spatula and mix the remaining milk manually, folding in the sides of the bowl.
Pour a spoonful of egg whites into the batter to loosen. With a wide flat spoon, fold in the remaining egg whites keeping the batter as fluffy and homogeneous as possible.
To Cook -
Heat a 10 - 15cm frying pan - preferably a heavy thick pan over gas heat, on low - med heat, not too high so as not to burn the bottom of the pancake. Spray with oil so the mixture won’t stick.
Pour a ladleful of mixture onto the hot pan - enough mixture to cover most of the pan, waffle thick, medium wide - enough to maneuver a large spatula around to get the pancake off. Pancake is ready when it forms aeration holes on top.
Only cook one side.
Using the large spatula (may need to use two), and angling the fry pan, remove the pancake and place on a large oven proof plate, in the centre. Sieve icing sugar over the pancake. Optional - sprinkle with chocolate shavings or ground hazelnuts along with the icing sugar between the layers.
Place in the oven – this will cook and fluff the top of the pancake while you make the next pancake.
Repeat, placing each pancake on top of the last, adding sifted icing sugar to each, and putting back in the oven after each.
When placing the last pancake (make nice and round) on a pile, flip over, so the cooked side is facing up. Sprinkle with icing sugar to decorate.
Leave in the oven for 5 minutes. Then cut the cake into slices and serve.
Goes well with drinking a cool glass of milk, or a dessert wine like the Hungarian Tokay, or a nut based liqueur like Amaretto or Frangelico.
Pictured: Csusztatott Palacsinta, Hungarian “Slipped Pancakes”
Dietary preferences
- Vegetarian
