Palatschinken - Austrian Pancakes
Servings
Prep Time
Cook Time
Ready In
Recipe: #26557
July 15, 2017
"Palatschinken are the Austrian version of pancakes or what the French would refer to as Crêpes. They can be enjoyed in a variety of ways, whether with butter and maple syrup, filled with your choice of sweet or savoury fillings, or chopped up and added to soup. Here is the basic recipe for Palatschinken. Where you go from there is up to you! One of the classic Viennese sweet fillings is apricot jam, which is usually infused with a shot of brandy, then spread thinly on the Palatschinken and rolled up. Serve sprinkled with fine powder sugar."
Ingredients
Nutritional
- Serving Size: 1 (169.1 g)
- Calories 287.9
- Total Fat - 6.7 g
- Saturated Fat - 2.8 g
- Cholesterol - 147.9 mg
- Sodium - 186.2 mg
- Total Carbohydrate - 44.4 g
- Dietary Fiber - 1.1 g
- Sugars - 12.6 g
- Protein - 11.6 g
- Calcium - 121.2 mg
- Iron - 1.2 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Step 1
Whisk the flour, milk, sugar, and salt together until smooth, then whisk in the eggs.
Step 2
Heat 2 tablespoons of oil in a pan over medium-high heat and start the first pancake by pouring in roughly 4 tablespoons of batter. The pan bottom should be covered thinly but completely. Allow to brown slightly, turn, and brown on the other side. Remove and continue making the individual pancakes, stacking them as they are ready.
Step 3
Keep warm on a covered plate. Add 2 tablespoons of oil for each pancake.
NOTE: The batter keeps in the fridge for a day or two, so you can prepare everything the night before if you want an early morning pancake breakfast.
Tips & Variations
No special items needed.