Vegetarian Hortobagyi Pancakes for #SundaySupper

Posted by on Apr 28, 2013 in #SundaySupper, International dishes | 40 comments

Vegetarian Hortobagyi Pancakes for #SundaySupper

I am a born adventurer, so it is a happy #SundaySupper indeed that adventure is the theme! Hosted by The Foodie Army Wife, we are going intrepidly into the kitchen to cook up dishes we’ve never tried before. But for me, adventure in its most literal sense – travel – and food go hand in hand.  I travel often and voraciously, and trying new dishes in new places is one of my favourite things to do. I pick up recipe books as souvenirs of the places I visit, which is where this strange-sounding recipe, Vegetarian Hortobagyi Pancakes, comes from. It is a slightly inauthentic take on a Hungarian dish, but I hope I will be forgiven for the modifications.

I visited Budapest earlier this year and the cuisine came as a pleasant surprise. I have since learnt a little more about Hungary’s culinary traditions and now feel bad for even being surprised – far from being the Eastern European stereotype of heavy and bland, Hungarian food is vibrant, passionate, exciting. Distinctive, local produce is used and paprika, or paprikash, is a key ingredient. It features in the traditional dish of Hortobagyi Palacsinta, or savoury pancakes.

Hortobagyi palacsinta

Palacsinta are more or less the same as French crepes – thin, light pancakes – while Hortobagyi refers to the stew filling. Traditionally, this is a minced veal stew, but since I don’t eat meat unless travelling to remote corners of the globe (where it is enough to deal with a gluten-free diet!), I have made a vegetarian version. I hope I wont offend any Hungarians!

The dish is finished with a sour cream and paprika sauce, which balances really well against the stew filling. Fresh parsley is the final flourish, adding a colour and flavour contrast.

There are several elements to contend with in this dish, but it is all worthwhile and if you get the timings sorted, you can leave one part to attend to the next.

Hungarian Pancakes

If you are interested in Hungarian cuisine, or even if you just love great food blogs, please visit ziziadventures – she is a blogger living in Budapest and she makes beautiful dishes.

Vegetarian Hortobagyi Pancakes
Yields 6
A vegetarian take on a traditional Hungarian recipe.
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Total Time
1 hr
Total Time
1 hr
For the pancakes
  1. 120g plain flour (I used a gluten-free blend)
  2. 1 egg plus 1 yolk
  3. 200ml milk
  4. 75ml sparkling water
For the filling
  1. 1 onion
  2. 1 clove garlic
  3. 4 cup mushrooms
  4. 1 courgette
  5. 1 bell pepper
  6. 2 medium tomatoes
  7. 1 tsp paprika
  8. 1 tsp cumin
  9. 1 tsp vegetable bouillon
  10. black pepper, to taste
For the sauce
  1. 3 tbsp sour cream
  2. 1 tbsp stock (from stew)
  3. 2 tsp paprika
  4. Fresh parsley, to garnish.
  1. First, make the pancake batter by sifting the flour into a large bowl, along with a pinch of salt. Make a well and add the eggs, then the milk. Whisk ingredients together, and use a spatula to incorporate all the flour from the sides, until you have a runny batter. Put in fridge to rest for 30 mins.
  2. Meanwhile, make the stew. Heat a small amount of olive oil in a large saucepan. Dice the onion and crush the garlic, then saute in the oil. Chop the rest of the vegetables and add to the pan. Dissolve the bouillon in 300ml of just-boiled water. Cover the vegetables with the stock and stir in the spices. When it comes to the boil, turn down the heat, cover and leave to simmer for about 30 mins, until most of the stock has been absorbed.
  3. When the stew is nearly done, make the pancakes. Put the oven on a low heat and stick a large plate in to warm - you can put the pancakes in as you make them to stop them going cold. Take the pancake batter from the fridge. Add the sparkling water to the batter and give it another good whisk.
  4. Melt a small amount of butter in the frying pan - you don't want too much. Once the pan is hot, set the heat to medium and ladle some of the batter into the pan. Tip the pan around to quickly coat the bottom with the batter. After a couple of minutes, the pancake should loosen. Check to see if it is golden on the underneath; if so, flip it over (I used a pan slice. but if you're brave you can toss them!) and cook for a few seconds on the other side. Lubricate the pan with a little more butter and repeat. You should get 6 pancakes from this amount of mixture.
  5. Put all the pancakes in the oven to keep warm. Make the sauce by mixing the sour cream, the remaining stock from the stew and the paprika together in a pan over a low heat. It should only take a minute or two for the cream to warm through.
  6. To assemble, spoon some of the stew onto each pancake, then carefully roll up. Spoon some of the cream over the top, garnish with the parsely and serve.
  1. The sparkling water in the pancake batter helps to make them really light and airy.
Happy Baking Days
Now enjoy the foodie adventures from the rest of the #SundaySupper group – there are some ambitious recipes to marvel at!


New Expeditions (Sides, Starters & Staples)

Homemade Corn Tortillas from Pescetarian Journal

Easy Oven Polenta from Shockingly Delicious

Homemade Spiced Flour Tortillas from Chocolate Moosey

Naan from Hezzi-D’s Books and Cooks

Homemade Tofu from Kimchi MOM

Savory Mushroom & Herb Steel-Cut Oat Risotto from Foxes Love Lemons

Indian Moong Beans from Magnolia Days

Baked Lemon Coconut Risotto from Soni’s Food

Homemade Peanut Butter from Home Cooking Memories

Homemade Ricotta Cheese from Webicurean

Portuguese Chorizo Bread from Family Foodie


Grand Quests (Main Dishes)

Traditional Pork Tamales from Gourmet Drizzles

Braised Lamb Brisket with Lemon Oregano Yogurt Sauce from The Girl In The Little Red Kitchen

Rice Burger from The Urban Mrs.

Pan-fried Scallops with Garlic Chili Linguine from Food Lust People Love

Miso-Glazed Salmon from The Foodie Patootie

Penne with Mustard and Chives from My Other City By The Bay

Arepas Rellenas (Stuffed Arepas) from The Wimpy Vegetarian

Spanish Baked Scallops from Momma’s Meals

Black Beans and Cheese Empanadas from Basic N Delicious

Pork Dim Sum from Small Wallet, Big Appetite

Venison Steak Gyros from Curious Cuisiniere

Baked Tilapia with Parmesan Basil Sauce from Growing Up Gabel

Vegetarian Hortobagyi Pancakes from Happy Baking Days

Caribou & Andouille Chili from The Foodie Army Wife


Escapades (Sweet Treats & Spirited Companions)

Vegan Chocolate Mousse from The Not So Cheesy Kitchen

Zebra Cake from That Skinny Chick Can Bake

Multilayer Bars from What Smells So Good?

Meatball Grinders & How to Grind Meat from Cravings of a Lunatic

Rut-Busting Wines For New Cooking Adventures from ENOFYLZ Wine Blog

Homemade Vanilla Marshmallows from Vintage Kitchen

Strawberry Raspberry Fruit Leather from Juanita’s Cocina

Making Macarons – FAIL! from girlichef

Macaroons from Noshing With The Nolands

Fresh Strawberry Frozen Yogurt from The Messy Baker

Bircher Muesli from Peanut Butter and Peppers

Hello Kitty Rice Krispies from The Ninja Baker

Homemade Cinnamon Rolls from In The Kitchen With KP

Dorie Greenspan’s Orange Almond Tart from Hip Foodie Mom

Ombre Mini Cakes from Daily Dish Recipes

Chocolate Dipped Madeleines  from Big Bear’s Wife

Join the #SundaySupper conversation on Twitter on Sunday, April 28th to talk all about our foodie fears! We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST – just follow the #SundaySupper hashtag. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.


  1. I’m smitten! This dish looks so delicious. I think the ultimate adventure is cooking food from other cultures, and it looks like you have done that successfully. I’ve bookmarked this page as I plan to try this recipe as well. Kudos!
    Alaiyo Kiasi-Barnes recently posted..Homemade Corn Tortillas #SundaySupperMy Profile

    • Thank you! I agree – there is no better way to explore a culture than through its food!

  2. I was so intrigued as to what the name meant. These sound delicious Katy, and are very similar to our `canelones´ here (italian canneloni), which we make with crepes instead of pasta dough. Nice recipe!
    Paula @ Vintage Kitchen recently posted..Homemade Vanilla Marshmallows #SundaySupperMy Profile

    • Oh wow, I will have to try those!

  3. Wow, your hortobagyi look delish! I never heard of this recipe! This is one I have to try!
    Jennifer @ Peanut Butter and Peppers recently posted..Bircher Muesli #SundaySupperMy Profile

    • Please do! I hope you enjoy it!

  4. These look so incredibly good. I love Hungarian food!
    Conni @FoodieArmyWife recently posted..Caribou Andouille Chili For an Adventures in Food #SundaySupperMy Profile

    • Thank you, Conni, me too!

  5. Savory pancakes and crepes are the bomb! I’ve never heard of these before but I know I want to try them. Thanks so much for sharing this recipe.
    Renee recently posted..Indian Moong Beans for #SundaySupperMy Profile

    • They’d be good with just about any kind of stew for the filling, I’m definitely going to experiment!

  6. Crepes stuffed with just about anything are just fine with me!
    Jen @JuanitasCocina recently posted..Strawberry Raspberry Fruit Leather ~ New Food Adventure #SundaySupper!My Profile

    • A good philosophy to live by!

  7. I love that it is inauthentic… those are always the best kind of dishes and I love these pancakes!
    Family Foodie recently posted..Chorizo Bread | Pao Caseiro com Chourico #SundaySupperMy Profile

    • Thank you! I agree – I can’t stick to a recipe to save my life!

  8. Those look perfectly delicious and I love that you made them vegetarian!!
    Tara recently posted..Macaroons for New Cooking Adventures #SundaySupperMy Profile

    • Thank you Tara!

  9. What a fun post, and a fun name to say (well, I attempted it at least)! These sounds delicious, and love learning about new cultures and cuisines, even if modified a bit 😉 Thanks for posting!!!

    • Hungarian is truly mind-boggling language – it’s lucky their food is good!

  10. With a filling as amazing as this sounds I think one can forgive it being unauthentic. :) Seriously I can’t wait to give this recipe a try.
    Laura | Small Wallet, Big Appetite recently posted..Pork Dim Sum #SundaySupperMy Profile

    • Phew, glad I got away with it 😉

  11. I had not heard of these before – but oh my goodness do they sound delicious!
    Heather @girlichef recently posted..Making Macarons: FAIL! {#SundaySupper: New Cooking Adventures}My Profile

    • I know – I would never have thought of wrapping a stew up in a pancake, but it really works!

  12. I’ve never had a savory crepe but they look delicious! Vegetarian is always good in my book too!

  13. As long as you have paprika in the dish – the spice of national pride – as is well I believe. (My brother and his family lived in Budapest for a while.)

    Thank you for sharing this veggie friendly recipe. Love that the pancake crepes use sparkly water!

    • The sparkling water was a tip I picked up from my Hungarian recipe book – and they were the best pancakes I have ever made!

  14. You sound passionate about Hungarian food. These pancakes look wonderful.
    Jennie @themessybakerblog recently posted..Fresh Strawberry Frozen Yogurt ~ #SundaySupperMy Profile

    • I get passionate about most cuisines when I visit the country – it’s a weakness I have, but Hungary was particularly good and surprising!

  15. I was totally intrigued by the name of your post! This dish sounds comforting and not at all what I expected from Hungary! (Not that I knew what to expect from Hungary…)

    Also love the idea of buying a cookbook as a souvenir. It’s a great idea that I might just have to “borrow”!

    • I don’t really like ‘useless’ souvenirs – but a cookbook keeps the culture of a place alive in my own kitchen, so I am addicted to getting them!

  16. Ooh these look and sound really good and something I would really enjoy since I love savory pancakes!!!Yummm….
    Soni recently posted..Baked Lemon Coconut Risotto #SundaySupperMy Profile

    • Thanks, Soni!

  17. It’s always so interesting to me how very similar foods show up in completely different parts of the world. Comfort food, in particular! I would do a vegetarian version too – these look great to me!!
    The Wimpy Vegetarian recently posted..#SundaySupper: Arepas Rellenas (Stuffed Arepas)My Profile

    • Yep – pancakes are everywhere, aren’t they?!

  18. I have very dear Hungarian friends here in Oz, Katy, and I love learning about their cuisine. :-) I haven’t tried these yet though, and I think your version is wonderful! I especially want to devour that sour cream paprika sauce. Oh my. :-)
    Krista recently posted..Crab Apples, Spiced Currant Porridge, and Time to RestMy Profile

    • Oh, I hope your Hungarian friends approve of my recipe! I love their cuisine!

  19. Never heard of these before, but they sound fabulous!
    Sarah Reid, RHNC (@jo_jo_ba) recently posted..Multilayer Bars for New Adventures in #SundaySupperMy Profile

  20. I’d rather eat your fabulous mushroom filling over meat any day! What excellent pancakes!

    • Thank you, Liz!

  21. I’ve never heard of this before, but I think I’m in love with it!
    Lori @ Foxes Love Lemons recently review: red fox english pubMy Profile

  22. Oh, hungarian dishes remind me of my grandmother :) Your savory vegetarian version sounds so good! I love the presentation! ~ Bea @ The Not So Cheesy Kitchen