Palatschinken - Austrian Pancakes

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Palatschinken - Austrian Pancakes
Palatschinken - Austrian Pancakes
3
Servings
4m
Prep Time
15m
Cook Time
19m
Ready In

Recipe: #26557

July 15, 2017

Categories: Breakfast, Dairy, Austrian, more

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"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."

Original recipe yields 3 servings
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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.
Tags : Breakfast Pancakes

Related

Write Review
Smells Like Salad

These cooked up beautifully and the dear daughter gave them 5 gold stars! I dumped all the ingredients in a blender (liquids first) then refrigerated the mixture for 30 minutes. I poured the batter into the middle of the pan and it spread out into a perfect circle and to my surprise and delight the edges turned "frilly". Science-don't understand. Each pancake only required 1 tablespoon of oil. Served with fresh seasonal berries and peaches with powdered sugar and a little bit of butter melted on top. Prepared for CQ 2017.

review by:
(1 Aug 2017)
KATO BABY

I made 1/2 the batter and ended up with four perfect pancakes. They were delicious and quick and super easy to make. I filled mine with bananas and garnished with a little whipped cream (light) and a drizzle of homemade strawberry jam. Need I say more. Thank you so much for sharing this lovely treat. Made for CQ4.

review by:
(27 Jul 2017)
starrynews

Delicious! This came together quickly and had a great consistency and flavor. Thanks for sharing! CQ4

review by:
(23 Jul 2017)
LifeIsGood

What a yummy breakfast! We made it a variety by filling some with raspberry jam, peach preserves, and some with peanut butter and bananas (wish I had some Nutella to go with that one!). It made 8 large crepe-like pancakes for us. The batter was perfect and light. Thank you!

review by:
(20 Jul 2017)