Lángos Pancake
Lángos pancake is a pan-fried version of the classic Hungarian lángos, which is traditionally deep-fried. Lángos is one of the most popular Hungarian street foods, often enjoyed at festivals, markets, and as a homemade breakfast. This version evokes the taste and texture of traditional lángos but is prepared in a smaller and thinner form, making it easier to fry and less oily. Topped with cheese and sour cream or flavored with garlic oil, it provides an even more authentic experience while being quicker to prepare than the traditional version.
Ingredients for this recipe
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Preparation Steps
1
In a bowl, combine the lukewarm milk, yeast, and sugar. Let it stand for 5-10 minutes, or until frothy.
2
In a large bowl, sift the flour and add the salt. Pour in the yeast mixture, oil, and water.
3
Knead the dough until it becomes soft and elastic. Add a little flour or water if needed.
4
Cover the dough and let it rest for 30-40 minutes, or until doubled in size.
5
Heat a skillet over medium heat and pour in plenty of oil.
6
Divide the dough into smaller portions, then flatten each portion by hand into pancake-sized rounds.
7
Place one dough round into the hot oil and fry for 1-2 minutes, or until golden brown. Flip and fry for another minute.
8
Repeat the process with the remaining dough. Place the fried lángos on paper towels to drain excess oil.
9
Serve topped with sour cream and grated cheese, optionally flavored with garlic oil.
