Pancake A La Gundel/Gundel Palacsinta Recipe at MyDish

Pancake A La Gundel/Gundel Palacsinta

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Method

  • 1. Sift the flour into a bowl.
  • 2. Add the eggs and mix with the milk until smooth
  • 3. Add the sparkling water only at this point to
  • prevent the dough from forming little knobs.
  • If they do form, strain the dough to catch them
  • 4. Add the salt and let it sit for 15 min.
  • 5. Heat 1 tbsp. of oil in a skillet.
  • 6. Pour the excess oil back to the rest.
  • 7. Ladle a bit of dough into the skillet, enough
  • to form an even coat. Twril the skillet to make
  • it as even and round possible. Over medium to
  • heat bake the undersite of the pancake in a
  • minute or so. Check with a wide, flat wooden
  • spoon if it's done, or shake the skillet a bit
  • if the pancake free to move it is ready. Push
  • the wooden spoon completely under the pancake
  • and flip it over. Baking the other side will
  • take shorte time, about 30 seconds.
  • 8. Slide the paper-thin pancakes on a large plate.
  • Continue with the rest of the dough: add a bit
  • of oil then the dough.
  • 9. Slide the pancake on top of the4 previous one.
  • 10.Before serving pile on the filling, roll it up
  • or fold into quaters, or into shape of bundle.
  • The filling:
  • 1. Bring the milk and the sugar to boil, slowly
  • sift in the walnut.
  • 2. Pull to the side, add the raisins, the lemon
  • rind, rum and cinnamon.
  • 3. Let it cool and add the cream whipped into hard
  • peaks.
  • 4. Fill the pancakes with this soft walnut filling
  • 5. Fold them in quaters and arrange them in a
  • buttered baking dish.
  • The sauce:
  • 1. Mix the sugar, the egg yolks, 2oz of milk and
  • the flour until smooth.
  • 2. Boil the remaining milk with the vanilla
  • extract, the cream and the broken chocolate
  • until all the chocolate dissolve.
  • 3. Add the flour mixture and boil-stirring with a
  • whisk-for 3 min. until it thickens into a sauce
  • 4. Finally, mix in the rum as well.
  • 5. Pour the sauce on the pancakes.

  • Heat the pancakes with the sauce in a hot oven,
  • taking care not to let it burn or dry out.
  • Ingredients

    •  
    • DOUGH
    • 10 tbsp. flour
    • 2 eggs
    • 2 cups milk
    • 1 cup sparkling water
    • pinch of salt
    • 3 tbsp. oil
    •  
    • FILLING
    • ½ cup milk
    • 5 oz confectioner's sugar
    • 7 oz ground walnut
    • 2 oz raisins
    • ½ lemon rind
    • 1 tbsp. rum
    • dash of ground cinnamon
    • 3 oz heavy cream. whipped
    • ½ oz butter
    •  
    • CHOCOLATE SAUSE
    • 3½ oz confectioner's sugar
    • 2 egg yolks
    • 1 cup milk
    • 1 tsp. flou
    • ½ tsp. vanilla
    • 3 oz heavy cream
    • 5 oz baking chocolate
    • 1 oz rum

    By Views 5607  Added Wed Jan 28 2009


    Sweet pancake filled with walnut cream, served in chocolate sauce. Invented by Mr Gundel, most famous chef of Hungary.

     

    My husband made this pancake for me on our first valentine's day. You can flambe this pancake because of the rum and he did it! It was so romantic as he was standing in the dark room with flaming pancakes in his hands! Read More