Ingredients

Let’s Cook!

• 1
  Make or buy spelt wheat flour. Grind whole red wheat kernels in coffee grinder or flour grinder on finest setting. Add 30 grams wheat gluten.
  
• 2
  Cut the chicken breasts from a whole young chicken, it was 700 grams on this big one, remove breast bone and ribs, keep skin on. Use remainder of whole chicken for soup later. Chop breast in small dices. Soak in buttermilk in a jar for half an hour or more. It adds a bit of acidity, wonderful flavor. Leftover buttermilk goes to the cat.
  
• 3
  Make or buy hungarian paprika paste. Mix fresh red waxed Anaheim or Fresno peppers with 20% of their weight in flaked seasalt, puree.
  
• 4
  Make or buy sweet paprika powder. Dehydrate sweet california wonder red pepper in oven at 140F degrees till brittle, grind in coffee grinder to fine powder. Dry powder further on stone or marble tile in airfryer oven at 140F degrees till dusty. Fresh and tasty for several years. Add one tablespoon.
  
• 5
  Simmer the chicken cream filling: Heat lard in a large cast iron skillet. Brown and glaze chopped onion 15 minutes. Add chopped chicken Add paprika paste.
  
• 6
  Add sour cream mixed with heavy whipping cream. Add paprika powder. Add freshly diced red sweet pepper and tomato. Add flour to thicken. Simmer all ingredients till thick, about an hour.
  
• 7
  Make the pancake batter. Whisk the eggs. Add the molten butter. Add the flour and whisk till smooth. Add the milk and whisk. Add the sugar and whisk. Add the salt and whisk. Let batter stand two hours. Add the carbonated water. Stir. Medium heat 9” cast iron skillet, put 2 ladles of batter in pan, tilt to cover bottom.
  
• 8
  Bake and fill each pancake with two heaping tablespoons of precooked chicken in cream, close and lay in glass baking pan.
  
• 9
  Mix some sauce from the filling with cube of chicken bouillion and onion peel bouillion, simmer till thick. Taste, should be creamy and pleasantly spicey. Place two layers of four stuffed palacsintas in baking dish. Cover each layer with sauce.
  
• 10
  Warm in oven at 300F degrees till the sauce bubbles, about 20 minutes. Serve. Goes very well with my mother’s favorite sweet wine, hungarian Tokaji Aszu. Enjoy.