Sour-Cream Pancakes

Tejfeles Palacsinta


  • Basic pancakes
  • 2 stale white rolls, peeled
  • ½ cup milk
  • 7 tablespoons sugar
  • 2 whole eggs, separated
  • ¼ pound plus 1 tablespoon butter, softened
  • ½ cup plus cup sour cream
  • 6 tablespoons raisins
  • 2 extra egg yolks


  1. Make the pancakes and set aside until the filling is made.
  2. Preheat oven to 350°F. Break up the rolls and soak them in the milk. Squeeze the soaked crumbs and put aside.
  3. Whip 4 tablespoons of the sugar, 2 egg yolks and ¼ pound butter till foamy. Add ½ cup of the sour cream and whip the mixture for a few minutes more. Add raisins and soaked crumbs.
  4. Whip the egg whites till stiff and gently fold them into the batter.
  5. Fill the prepared pancakes with the mixture, and roll them.
  6. Butter an attractive serving casserole several inches deep with remaining 1 tablespoon butter, and place the rolled pancakes in it.
  7. Mix remaining 3 tablespoons sugar, remaining 2 egg yolks and remaining cup sour cream. Pour on top of pancakes. Bake in the preheated oven for 15 minutes.