Eggs, milk, flour, salt, butter or oil for the batter – jam, quark, nuts, poppy seeds or ice cream for the filling. Yes, exactly, I’m talking about “palatschinken“, a traditional Austrian sweet dish (similar to a pancake), which is sure to give your kids a “lovely feeling in their tummies”.
In times such as these, where shopping is just a necessity and not a fun, inspiring activity, I’ve been reminiscing with increasing frequency about traditional dishes, where only a few ingredients are required.
And lo and behold, I’ve acquired a taste for serving up different varieties of palatschinken. Two of which I’d like to show you.
| Prep Time | 10 min |
| Cook Time | 10 min |
| Servings |
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- Mix the milk, flour, eggs and salt to a smooth, runny batter.
- Meanwhile heat a few drops of oil in a frying pan.
- Pour in the batter and fry until the pancakes are golden-brown.
- Afterwards, fill with jam and sprinkle with icing sugar. They taste best accompanied by a glass of milk, or in typical Austrian style, with a decent cup of coffee.
Oh, how I loved it, when Grandma spoiled us after school with her quark palatschinken
| Prep Time | 30 minutes |
| Cook Time | 35 minutes |
| Servings |
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- For the Palatschinken/pancake: Mix the milk, flour, eggs and salt to a smooth, runny batter.
- Meanwhile heat a few drops of oil in a frying pan. Pour in the batter and fry until the pancakes are golden-brown.
- For the filling: Whisk the egg whites to stiff.
- Mix the butter, sugar, egg yolks plus the lemon.
- Add the quark and fold the beaten egg whites in gently.
- Afterwards, coat the cooled palatschinken with the filling, roll up and cut into 3 pieces.
- These are layered in a baking dish.
- To finish, pour the mixture of milk, sugar and vanilla sugar over the top and bake in the oven for approx. 25 mins.
If you happen to have any palatschinken left over – highly unlikely 🙂 – then you can cut them into thin strips and use as an additional to a consommé soup.
How do you like your palatschinken best? Why not send us a photo.
photo credits: Elisabeth Hartl
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