Pancakes with Creamy Feta Cheese and Wild Garlic

Name: Pancakes with Creamy Feta Cheese and Wild Garlic (Sajtos-fokhagymás palacsinta)
Cuisine: Hungarian
Ingredients: 200 g/7 oz/1¾ cups plain (all-purpose) flour; 2 eggs; 250 ml/8 fl oz/1 cup milk; 100 ml/3½ fl oz/scant ½ cup soda water; 60-75 ml/4-5 tbsp clarified butter, or olive oil, canola oil or another vegetable oil, if preferred; 60-75 ml/4-5 tbsp clarified butter, or olive oil, canola oil or another vegetable oil, if preferred; 60-75 ml/4-5 tbsp clarified butter, or olive oil, canola oil or another vegetable oil, if preferred; 60-75 ml/4-5 tbsp clarified butter, or olive oil, canola oil or another vegetable oil, if preferred; 250 g/9 oz feta cheese, crumbed; 15 ml/1 tbsp thick yogurt; 100 ml/3½ fl oz/scant ½ cup sour cream; 115 g/4 oz/4 cups wild garlic leaves, finely chopped; salt and ground black pepper; salt and ground black pepper

Sajtos-fokhagymás palacsinta

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food & Cooking of Hungary

By Silvena Rowe

Published 2012

About

Here is a classic pancake recipe that can be adapted for any menu, and can be served with various sweet or savoury fillings. Hungarians use soda water in their pancake mixture to make the pancakes beautifully light and fluffy. If you can’t find wild garlic, fresh herbs will also taste wonderful with the feta cheese.

Ingredients

200 g/7 oz/1¾ cups plain (all-purpose) flour
2

Europe
Hungary
Main course
Vegetarian

Method

Put the flour, eggs and milk in a large bowl and whisk to make a smooth batter. Gradually add the soda water to make a slightly thinner consistency, similar to double (heavy) cream.
To make the filling, put the feta cheese in a bowl, then add the