Palatschinken - Austrian Pancakes
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."
- 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 by Step Method
Whisk the flour, milk, sugar, and salt together until smooth, then whisk in the eggs.
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.
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.
No special items needed.
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Make sure to use fresh eggs for best results.
- If you don't have all-purpose flour, you can substitute with equal parts plain flour and cornflour.
- Unsweetened applesauce: This substitution will reduce the amount of sugar and provide a subtle apple flavor to the pancakes. Applesauce is a great way to reduce sugar while still providing a delicious flavor.
- Whole wheat flour: Whole wheat flour is a healthier alternative to all-purpose flour and provides a nuttier flavor. It is also a great source of fiber and other essential nutrients, making it a great choice for a healthy breakfast.
Chocolate Chip Palatschinken Stir in 1/2 cup of chocolate chips to the batter before cooking the pancakes. Sprinkle the chocolate chips on top of the pancakes after they are cooked and rolled up.
Austrian Apple Strudel - This classic Austrian dessert is the perfect accompaniment to Palatschinken, as it adds a sweet, fruity element that pairs perfectly with the pancakes. The flaky pastry and cinnamon-spiced apple filling make for a delicious contrast to the light and fluffy pancakes. Plus, it's easy to make and can be prepared ahead of time.
Vanilla Sauce: Vanilla sauce is a classic accompaniment to Austrian Apple Strudel. Its creamy sweetness complements the tartness of the apples and the flaky pastry. It's also easy to prepare and can be made ahead of time, making it a great addition to any Palatschinken meal.
Q: How do I store the batter?
A: The batter can be stored in the fridge for up to two days before use. Make sure to store it in an airtight container.
Q: How long do I need to bake the batter?
A: Depending on the recipe, baking time can vary from 15 minutes to an hour. Always check the recipe instructions for the exact baking time.
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Austrian Palatschinken have been enjoyed since the Middle Ages. They were originally served as a dessert, but now they are enjoyed as a savoury snack as well.
The famous Austrian composer, Johann Strauss II, was known to be a big fan of Palatschinken. He was even known to throw Palatschinken parties for his friends and family.