Another recipe from cookbook Recipes for the New Millennium (© 2000, Morris Press), subtitled "A Collection of Recipes from Former and Present Parishioners of Holy Ghost Church, Bethlehem, PA." This one is from "Bernie" Knoblick, who has roots in Felsörönök and Inzenhof. My imagination suggests that there are tons of alternative fillings and toppings that would blend superbly with these crepe-style pancakes!

PALACSINTA / PANCAKES WITH COTTAGE CHEESE
(from Bernadine Knoblick)

Ingredients-pancake batter:
2 c. sifted flour 2 c. milk
2 tsp. sugar 4 eggs, well beaten
1 tsp. salt

Preparation-pancake batter:
Mix flour, sugar and salt. Combine eggs and milk then add gradually to flour mixture, beating to a thin, smooth batter. Spoon 3 tablespoons of batter on hot greased 6-to 7-inch skillet, tilting pan so batter is distributed to edges (cakes will be very thin). Brown lightly on both sides. Continue making cakes until batter is used up, stacking pancakes on warm plate.


Ingredients-cottage cheese filling: (mix all ingredients well)
1 lb. dry cottage cheese 1 egg, well beaten
1/4 to 1/2 c. sugar Few drops vanilla

Ingredients-pancake filling:
Butter Sour cream
Confectioners' sugar Preserves


Preparation-final:

Spread each pancake with cottage cheese filling, roll up and place in buttered baking dish; sprinkle all with confectioners' sugar and heat thoroughly in a 300°F oven. Serve topped with sour cream and preserves. Yields about 24 pancakes.