In Austria, pancakes are not known as pancakes or Pfannkuchen (as the Germans say) but are, instead, endearingly referred to as “Palatschinken”. Austrians just love this exquisitely rolled indulgence with its delicious filling! You will be surprised by how quick and easy they are to make. You can fill them with jam, nuts, ice cream or even with spicily seasoned meat for a savory version.
- 250 ml milk
- 150 g flour (fine)
- 2 eggs
- 1 pinch of salt
- 1 tbsp butter (melted)
- 4 tbsp butter (melted for frying)
- apricot jam (for filling)
Directions for Palatschinken
- Quickly beat milk with flour until smooth. Whisk eggs and add to the mixture with a pinch of salt. Slowly stir in the melted butter to form a thin mixture with no lumps. If small flour lumps form, strain the mixture through a large sieve.
- Heat a large flat pan and melt a little butter in this. Spoon a portion of the mixture into the centre of the pan so that the base is thinly covered.
- Move the pan from side to side so that the mixture is evenly distributed. Cook on medium heat until golden brown. If the pancake moves freely in the pan, turn and cook the other side until golden brown.
- Use up the remaining mixture in this way and keep the pancakes in a warm place until they are ready for filling.
Pancakes are anything but bland and can be made with many different fillings – simply choose your favourite ingredients. Apricot jam, quark or chocolate-nut fillings are the most popular in Austria.
For the quark filling:
- 1 handful of raisins
- 1 dash of rum or orange juice (for the raisins)
- 400 g quark / curd cheese
- 1 vanilla pod (pulp, scraped out)
- 50 g icing sugar
- 100 g butter (room temperature)
- 125 ml heavy cream
- Marinade raisins in rum or orange juice.
- Stir quark with vanilla pulp, sugar, raisins and butter until creamy. Fold the whipped cream into the quark mixture and place the filling to one side.
JUST ONE MORE THING
We Austrians love fluffy dough that is filled or topped with delicious fruit. That’s why you will find many different recipes in our cookbooks. Just to name a few that are worth baking: Swiss Roll or Buchteln.
The pancake’s journey into Austrian cuisine was a long one. Its origin is regarded as being the French crêpe which then came to Hungary via Romania as “placinta”. In Hungary it then became “palacsinta” before it entered Austrian cuisine where it was proverbially on everybody’s lips as “Palatschinke”. In Viennese cuisine, it has only been known under this name in cookbooks since the 19th century. It was previously called “Eierkuchen” (“egg cake”) – not quite as appealing as the present-day name!