Weekend inspiration for Hortobágy pancakes

Ingredients for pancakes:

  • 130 g all-purpose flour
  • ¼ teaspoon salt
  • 2 eggs
  • 120 ml milk
  • 120 ml sparkling water
  • olive oil

Ingredients for filling:

  • 400 g beef, diced
  • 2 tablespoons olive oil
  • 1 red onion
  • 300 ml sour cream
  • salt and pepper
  • parsley and ground paprika


Combine flour, salt, eggs, milk, and sparkling water, and mix until you get a smooth batter. Heat olive oil over high heat and cook pancakes for about 2 minutes on each side.

In another pan, heat oil and sauté chopped onion for 3 minutes, then add the meat and spices, and simmer until the meat is tender. Once done, remove it from the pan and set aside, reserving the fat.

In a small bowl, combine a tablespoon of flour and two tablespoons of sour cream. Mix well, add to the pan with the meat oil, and cook for a few minutes. Add the remaining sour cream and combine the ingredients.

Fill the pancakes with the filling, roll them up tightly, and arrange them in a baking dish. Pour the remaining sauce over them and bake in the oven on 200°C until the pancakes are golden brown.


Enjoy your meal!