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    Hortobagy Pancakes

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    Hortobagy Pancakes

    Pancakes are a Hungarian favourite, whether stuffed with dried fruit, nuts and orange zest or, like these, filled with beef and topped by a rich sauce.

    • Preparation time: 15 minutes
    • Cooking time: 20 minutes

    Serves: 4


    • filling
    • 1 tbsp Vegetable oil
    • 2 Garlic cloves, crushed
    • 500g Beef mince
    • 1 tbsp Soy sauce
    • 1 tbsp Worcestershire sauce
    • 2 tbsp Sour cream
    • sauce
    • 1½ tsp Sweet paprika
    • 300ml Sour cream
    • 1 tsp Plain flour
    • ½ Beef stock cube
    • ½ tsp Caster sugar
    • 1 Clove
    • ½ tsp Fresh thyme leaves
    • 1 Green pepper, in matchsticks


    1. Whether homemade or bought, set your pancakes aside in a warm place.
    2. Heat the oil in a medium frying pan and fry the crushed garlic for a minute. Add the beef mince, soy sauce and worcestershire sauce; season. Brown the meat well. Drain the juices into another pan, then stir the sour cream in with the meat.
    3. Place 2–3 tbsp meat mixture in the centre of a pancake. Fold up the pancake at both ends and roll it up to make it about the size of a pack of cards. Keep warm.
    4. Stir the paprika into the meat juices in the second pan. Beat the sour cream together with the flour, and slowly add over a low heat to make a rich pink sauce. Dissolve the stock cube in 150ml water and add to the sauce with the sugar, clove and thyme. The paprika will need 10–15 minutes over a low heat to amalgamate properly. Season.
    5. Finally, remove the clove. Serve the pancakes with the sauce ready to pour over them, and with the green pepper on the side as a garnish.

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