I believe this is the most amazing pancake I ever had in my life! Truly Hungarian with all its paprika flavour, silky and creamy gravy sauce and feather light pastry. Whenever I made this dish it was always a winner and I”m sure once you try it you”ll never miss an opportunity to have it again.
2 large onion, peeled and finely chopped
2 spoon of olive oil
1 tablespoon Hungarian Paprika powder
4 chicken thighs
4 chicken breast
1 sweet pointed paprika
1 tablespoon marjoram
300 ml sour cream
For the pancake:
200 g self rising flour
300 ml milk
150 ml sparkling water
1 tablespoon of oil
1 tablespoon of sugar
pinch of salt
Start with the chicken pörkölt. Cook the onion on the olive oil in a deep sauce pan till it becomes golden brown then pull aside. Gather the onion into one pile and sprinkle in the paprika powder. Stir well then add 100 ml water and put back on the hob. Cook for a minute then add the chicken, season with generous amount of salt and pepper. Peel the tomato then chop with the sweet pepper into small cubes and add to the chicken. Stir well and add 300 ml water then cover with a lid and cook for 60 minutes on low heat. Make sure the water won#39;#39;t evaporate and you will have lots of gravy at the end.
For the pancakes mix the sugar together with the eggs and a pinch of salt till it becomes whiteish. Add the flour and a bit of milk then mix well. Add the rest of milk and the oil and continue mixing with the electric mixer. Now gently add the sparkling water then, with a help of a spoon, blend into a silky batter. The texture should be similar to single cream.
Pour a little bit of oil into a small bowl to grease the frying pan between each pancake. With the help of a food-brush, oil the frying pan and heat to medium temperature before you pour the pancake mixture into it. Lift up the frying pan from the hob when you are pouring the batter and tilt it round and round to sure an even pancake. Cook each side quickly.
Peel of the meat from the bone, chop up finely and mix together with 2 tablespoons of gravy and 2 tablespoons of sour cream then fill the pancakes with the mixture. Lay the stuffed pancakes into a roasting pan. With a hand blender mix the remainder of the gravy, sour cream and 1 spoon of corn flour and pour over the stuffed pancakes. Put into a preheated oven (200 °C) and bake for 15-20 minutes.
Cooking time: 120 minutes
Tip: Add a teaspoon of mustard to the gravy give it a bit of a tang
Calories and nutrition:
Calories: 862 Carbs: 46.1 g Protein: 40.1 g Fat: 37.4 g