Hortobágyi Palacsinta

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1. 1Step 1: In a mixing bowl, whisk together the flour, milk, water, eggs, and salt until smooth.
2. 2Step 2: Heat a non-stick skillet over medium heat and lightly grease with butter or oil.
3. 3Step 3: Pour a ladleful of batter into the pan and swirl to coat the surface evenly, creating a thin pancake.
4. 4Step 4: Cook for about 1-2 minutes until the edges lift slightly and the bottom is golden. Flip and cook the other side for 30 seconds to 1 minute.
5. 5Step 5: Transfer the pancake to a plate and repeat with the remaining batter.
6. 6Step 6: In a skillet, melt the butter over medium heat and sauté the onions until soft and translucent.
7. 7Step 7: Add the cooked chicken or pork, paprika, salt, and pepper. Stir well to coat the meat with the spices.
8. 8Step 8: Add the chicken broth and simmer for 5 minutes. Stir in the sour cream and cook for another 2-3 minutes until thickened.
9. 9Step 9: Set the filling aside to cool slightly.
10. 10Step 10: Spoon the filling onto one side of each pancake, roll it up tightly, and place seam-side down in a greased baking dish.
11. 11Step 11: In a small saucepan, mix the sour cream, paprika, and chicken broth. Heat gently, stirring, until warmed through.
12. 12Step 12: Pour the sauce over the filled pancakes in the baking dish.
13. 13Step 13: Preheat your oven to 350°F (180°C).
14. 14Step 14: Bake the pancakes for 15-20 minutes, until heated through and slightly golden on top.
15. 15Step 15: Serve hot, garnished with fresh parsley or extra sour cream, if desired.