Cakes of Hungary
1 hourtotal time
1 Cup All-Purpose Flour
¾ Cup Milk (whole)
¼ Cup Granulated Sugar
½ Tsp. Vanilla Extract
1 Large Egg
¼ Tsp Salt
¼ Cup Club Soda (or soda water)
1 Tblsp. Unsalted Butter (for cooking or non-stick cooking spray)
1 Lb. Plums (diced, peeling optional)
3 Tblsp. Granulated Sugar (depending on sweetness)
¼ Cup Water
1 Tsp. Lemon Juice
½ Tsp. Lemon Zest
¼ Cup Milk (whole)
⅓ Cup Sour Cream
¼ Cup Powdered Sugar (or granulated)
In a large mixing bowl, use a whisk to combine the flour, milk, sugar, vanilla extract, egg, salt, and club soda. The batter will be thin and bubbly.
Place a large saute pan over low-medium heat and add a small amount of butter. Let the butter melt and then pour in 1/4 -cup of the cake batter.
Spread the batter evenly in the pan to create a thin pancake or crepe. Cook the pancake for 1-2 minutes on each side until golden brown. Remove from the heat and set aside.
Repeat the cooking process over and over until all the batter has been used. You should have 6-8 cakes depending on size.
Place a small saucepan over medium heat. Add in the diced plums, sugar, water, lemon juice, and lemon zest.
Stir the ingredients and let them cook down for 7-10 minutes.
Once they’re soft, use a potato masher to mash the filling together. Set aside.
Sour Cream Sauce: (optional)
In a small bowl combine the sour cream, milk, and sugar. Use a whisk to whip the ingredients into a smooth sauce. Set aside.
Assembly and Serve:
Place one cake on a plate and spread about 2-tablespoons of the plum filling on the pancake.
Starting on one side, roll the pancake up. Repeat the process until all the cakes have been filled.
Drizzle the pancakes with the sour cream sauce and serve warm.
1 hourtotal time