|Servings||approx. 7 pieces|
Palatschinken or Palačinky are flat round cakes, similar to pancakes, but with a different dough, and much thinner, also similar to the French crêpes, though again with a different dough and a little bit thicker.
They can be rolled with sweet and other fillings (jam, vegetables, stews, mushrooms, cheese), they can be cut into thin stripes and put into broth, which is then called Frittatensuppe (roughly translatable as: soup soup of fried things) - Palatschinken are a very versatile dish.
The recipe originated in Czechia, but has been integrated very thoroughly into Austrian cooking.
- 3 eggs
- 250 ml milk
- 150 g flour (wheat or spelt)
- possibly some mineral water (which makes the dough more fluffy)
- possibly some salt (yes, it makes even sweet dishes better as well)
- to your own taste, some drops of rum
use a coated pan that is as flat as possible and has a diameter of about 25-30 cm
- Mix the flour with the milk, stir thoroughly, then add the eggs one by one and stir them into the mixture separately.
- Heat the pan well,
- add a drop of oil, distribute it with a kitchen towel, put one dipperful of the dough into the pan, dip the pan so that the dough spreads as evenly as possible over the whole floor of the pan (alternatively you can use a special wooden tool, used for crepes, for spreading).
- Let bake until the top of the palatschinke is dry (should take about 45 seconds to a minute), then turn around carefully and
- let get brown on the other side as well (about 30 seconds max).
- restart at step 3 to produce the other palatschinken.
If you want to keep the palatschinken warm for use, put them into the oven at 50°C.
- Add spices and/or herbs to the dough, according to the intended filling
- replace part of the milk with beetroot juice to produce bright pink palatschinken
- add spinach to the dough to produce green ones
- add saffron to produce golden ones
- filled palatschinken can be covered with cheese and baked