Vegetable Hortobágyi pancakes | Juicy leftover saver
(0)
45 min
Under an hour
Kifli Kukták
Igazi magyaros klasszikus maradékmentő köntösben! A vasárnapi húsleves puha zöldségeit selymes paprikás szafttal varázsoljuk újjá, amit frissen sült palacsintákba tekerünk, majd krémes tejfölös mártásban sütünk forróra a sütőben.
Preparation method
Frying the pancakes
In a deep bowl, whisk most of the fine wheat flour (180 g), the eggs, the milk, a pinch of salt, 1 tablespoon of sunflower oil, and about 100 ml of water with a hand whisk until lump-free. Let the smooth pancake batter rest for 10 minutes.
Lightly grease a pan with oil, heat it up, and fry 8 thin, golden-brown pancakes from the batter. Set the finished pancakes aside, covered.
Preparing the vegetable ragout and sauce
Sauté the finely chopped onion and diced Hungarian sweet pepper in 2 tablespoons of hot oil until translucent. Add the crushed garlic and chopped tomato, then cook together for 2 minutes.
Chef's tip
If you have leftover carrots, parsley root, and celeriac from Sunday broth, this recipe is the most delicious way to rescue them. You can also sneak a few leftover boiled potatoes or mushrooms into the ragout as desired!
The sauce will become truly velvety if you first mix the sour cream and flour with a little hot gravy; tempering it this way ensures it will not curdle.
Ingredients
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