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Sweet Hungarian Palacsinta

It's breakfast for dessert when you make these cinnamon-walnut dessert pancakes. Handle them carefully; they are quite delicate.

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  • Makes: 4 servings
  • Prep: 25 mins
  • Bake: 10 mins 300°F
  • Cook: 4 mins

Sweet Hungarian Palacsinta



  1. Combine 1/4 cup of the sugar, the walnuts, and cinnamon; set aside. Combine the remaining 1/4 cup sugar, the margarine or butter, and salt. Beat with an electric mixer on medium speed until thoroughly combined. Add egg yolks; beat well. Beat in flour. Add milk and vanilla; beat until well combined. Wash beaters thoroughly; beat egg whites with an electric mixer on medium to high speed until soft peaks form (tips curl). Fold egg whites into batter, leaving a few puffs of egg white. Do not overbeat.
  2. Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water dance across surface. Reduce heat to medium-low. For each pancake, pour a scant 1/4 cup batter onto hot griddle. Spread batter into a circle about 4 inches in diameter and 1/4 inch thick. Cook over medium-low heat until pancakes are golden brown, turning to cook second sides when pancake surfaces are bubbly and edges are slightly dry (about 2 to 3 minutes per side). Repeat with remaining batter, making 16 pancakes.
  3. Carefully transfer 4 pancakes to a foil-lined baking sheet. Sprinkle about 1-1/2 teaspoons of the walnut mixture onto each pancake. Place a second pancake atop each first pancake and sprinkle with more nut mixture. Repeat stacking to make a total of 4 stacks of 4 pancakes each. Heat pancakes in a 300 degree F oven about 10 minutes or until heated through. To serve, cut into pie-shaped wedges. Makes 4 servings.

Nutrition Facts (Sweet Hungarian Palacsinta)

    Per serving:
  • 439 kcal cal.,
  • 23 g fat
  • (5 g sat. fat,
  • 269 mg chol.,
  • 362 mg sodium,
  • 46 g carb.,
  • 1 g fiber,
  • 12 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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