Authentic Austrian Palatschinke Recipe

Ingredients

1 cup of all-purpose flour
2 tablespoons of white sugar
1/4 teaspoon of salt
2 large eggs
1 1/2 cups of whole milk
2 tablespoons of unsalted butter, melted
1 teaspoon of pure vanilla extract
Additional butter for greasing the pan
Jam or fruit preserve of your choice for filling
Powdered sugar for dusting (optional)

Steps and instructions

In a large mixing bowl, combine the all-purpose flour, white sugar, and salt.
In a separate bowl, beat the eggs and then add to the dry ingredients.
Gradually add the milk to the batter, whisking continuously to prevent lumps from forming.
Add the melted butter and vanilla extract to the batter and stir until all the ingredients are thoroughly combined.
Heat a non-stick frying pan over medium heat and lightly grease it with butter.
Once the pan is properly heated, pour a ladle of the batter into the pan and quickly swirl around to evenly cover the bottom of the pan.
Cook the Palatschinke until the underside is lightly golden, about a minute. Then, flip it over and cook the other side for another minute.
Continue this process with the remaining batter, stacking the cooked Palatschinke on a warm plate and covering with a clean kitchen towel to keep them warm.
Spread your chosen jam or fruit preserve over each Palatschinke, then roll them up.
If desired, dust the cooked Palatschinke with powdered sugar before serving.

Tools for making

Mixing Bowl - A large bowl for combining the dry and wet ingredients.
Whisk - Used to mix and incorporate the ingredients smoothly.
Ladle - To pour the batter onto the pan.
Non-stick Frying Pan - A pan with a non-stick surface for cooking the Palatschinke.
Spatula - To flip the Palatschinke and help with the rolling process.
Butter Knife - For spreading the jam or fruit preserve on the Palatschinke.
Warm Plate - A plate to keep the cooked Palatschinke warm until serving.
Clean Kitchen Towel - To cover the Palatschinke and keep them warm.
Sifter - Optional, to sift the powdered sugar for dusting.

Recipe variations

Use whole wheat flour instead of all-purpose flour for a healthier option.
Add a pinch of cinnamon or nutmeg to the batter for a warm and aromatic flavor.
Replace the white sugar with honey or maple syrup for a natural sweetener.
Experiment with different fillings such as Nutella, peanut butter, or fresh fruit.
Make savory Palatschinke by omitting the sugar and adding herbs, cheese, and cooked vegetables as fillings.
For a gluten-free version, use a gluten-free flour blend in place of all-purpose flour.
Try using flavored extracts like almond or lemon instead of vanilla extract to add different tastes to the Palatschinke.
Add a splash of sparkling water to the batter for a lighter texture.
Make a layered Palatschinke cake by stacking multiple cooked Palatschinke with alternating fillings and topping with whipped cream.
Serve the Palatschinke with a drizzle of chocolate sauce or caramel sauce for extra indulgence.

Recipe overview

Indulge in the sweet and creamy delight of Palatschinke, a traditional Central European pancake. This dessert or breakfast dish is a staple in countries such as Austria, Hungary, and Slovenia. The recipe involves creating a smooth batter with everyday pantry ingredients such as flour, sugar, eggs, and milk. The batter is then poured into a pan to make thin, crepe-like pancakes. These are filled with your choice of sweet jam or fruit preserves, rolled up, and often dusted with powdered sugar for that extra touch of sweetness. The result is a delightfully light and flavorful dish that can be enjoyed at any time of the day. Whether you're new to cooking or a seasoned chef, this recipe will guide you through the process of making your own delicious Palatschinke.

Common questions

Can I use a different type of flour?
Yes, you can use a different type of flour such as whole wheat flour or gluten-free flour, but keep in mind that the texture and taste of the Palatschinke may vary.
Can I use a different sweetener instead of white sugar?
Absolutely! You can substitute white sugar with alternatives like brown sugar, honey, or maple syrup. Just adjust the amount according to your taste.
Can I use a plant-based milk instead of whole milk?
Yes, you can opt for plant-based milk like almond milk, soy milk, or oat milk. It may slightly alter the taste and texture of the Palatschinke, but it should still work fine.
Can I make the batter ahead of time?
Yes, you can prepare the batter in advance and store it in the refrigerator for up to 24 hours. Just give it a good stir before using it to ensure it's well-mixed.
Do I have to use butter to grease the pan?
While butter adds a delicious flavor, you can use cooking spray or vegetable oil as an alternative to grease the pan.
What are some popular fillings for Palatschinke?
Traditional fillings include fruit preserves, such as apricot or strawberry jam. However, you can also use Nutella, whipped cream, fresh fruits, or even savory fillings like cheese or spinach.
Can I freeze the cooked Palatschinke?
Yes, you can freeze the Palatschinke. Just make sure to separate them with parchment paper or plastic wrap to prevent sticking. Thaw them in the refrigerator overnight before using or reheating.

Serving dishes and utensils

Mixing Bowl - A large bowl for combining the dry and wet ingredients.
Whisk - Used for whisking the batter and ensuring a smooth consistency.
Non-stick Frying Pan - A pan with a non-stick surface for cooking the Palatschinke.
Ladle - A ladle for scooping and pouring the batter onto the frying pan.
Butter Knife - Used for spreading the jam or fruit preserve onto the cooked Palatschinke.
Warm Plate - A plate that can be warmed to keep the cooked Palatschinke warm.
Clean Kitchen Towel - A towel used to cover the stacked Palatschinke and keep them warm.
Powdered Sugar Shaker - Optional, but helpful for dusting powdered sugar over the Palatschinke before serving.

Origin stories

Palatschinke, the delightful rolled pancake filled with jam or fruit preserve, is a must-try culinary delight from the heart of Central Europe. Its origin can be traced back to the Austrian-Hungarian Empire, making it a cherished part of both Austrian and Hungarian cuisines. Interestingly, the term "Palatschinke" is derived from the Latin word "placenta" which means cake, and it was first used in the ancient Roman cookbooks. Despite its ancient origins, the modern-day Palatschinke is far from being an antiquity. It's a living tradition, a gastronomic link to the past that's savored in the present. Today, from the busy streets of Vienna to the bustling markets of Budapest, the Palatschinke continues to captivate gourmets and casual food lovers alike, a testament to its timeless appeal.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.