Palatschinken: A Sunday Brunch with Classic Austrian Pancakes
Master the art of thin, tender batter to create brunch treats bursting with sweet or savory flavor.
Palatschinken, Austria’s answer to the delicate French crêpe, are thin, tender pancakes filled, rolled, and dusted with sugar, offering nearly unlimited potential for both sweet and savory brunch delights. This evergreen favorite of Central European cuisine brings a touch of elegance and comfort to any table. Join us as we explore their roots, discover filling ideas, master batter techniques, and learn tips for perfecting Palatschinken at home.
What Are Palatschinken?
Palatschinken (pronounced pah-LAHTCH-in-ken) are ultra-thin pancakes popular across Austria, Germany, Hungary, and other Central European countries. Thicker than French crêpes but more delicate than American pancakes, these rolled or folded treats traditionally star at Sunday brunches and holiday tables. Characterized by a supple, slightly eggy batter, their versatility shines in both sweet and savory presentations.
How Palatschinken Differ from French Crêpes and Other Pancakes
| Type | Thickness | Texture | Typical Uses |
|---|---|---|---|
| Palatschinken | Medium-Thin | Supple, Tender | Rolled with sweet/savory fillings, dusted with sugar |
| French Crêpes | Very Thin | Delicate, Soft | Filled, folded or left flat, savory or sweet |
| American Pancakes | Thick | Fluffy, Light | Stacked, served with syrup and butter |
Palatschinken use a high proportion of eggs and milk alongside a moderate amount of flour, resulting in a smooth yet robust batter. Unlike French crêpes, the batter is less delicate and forgiving, perfect for cooks of all skill levels. Once cooked, the Palatschinken are usually coated with apricot jam, chocolate sauce, or other fillings, then rolled and sprinkled with confectioners’ sugar.
History and Origins
The story of Palatschinken stretches back centuries across Central and Eastern Europe, with each country stamping its regional preferences on the dish. The word itself is derived from the Latin placenta (meaning cake), via Romanian plăcintă and Hungarian palacsinta. Over time, Austrians adopted and adapted the recipe, making it a staple of Viennese coffeehouses, Alpine inns, and family brunch tables.
Today, Palatschinken are found not only in Austria but also across Hungary, the Czech Republic, Slovakia, and even into Germany and Croatia—each culture spinning its own variation of the classic batter and fillings. In Austria, the tradition of serving Palatschinken for brunch or dessert, lovingly filled and dusted with sugar, endures as a beloved custom.
The Art of Making Palatschinken Batter
Creating the ideal Palatschinken batter is about balance: the right proportion of eggs, flour, and milk, a generous pinch of salt, and sometimes a splash of carbonated water for extra lift and tenderness.
Classic Palatschinken Batter
- Flour: All-purpose flour lends just enough structure.
- Eggs: Add richness and cohesive texture.
- Milk: Supplies moisture and a silky crumb.
- Carbonated Water (optional): For exceptional lightness and airy finish.
- Salt: Essential for flavor balance.
Basic Recipe
1 1/4 cup all-purpose flour 2 large eggs 3/4 to 1 cup (200ml) milk 1/4 cup sparkling water (optional) 1 pinch salt 2 tablespoons melted butter (plus extra for frying) Method:
- Whisk flour, eggs, milk, and salt in a bowl until lump-free and smooth.
- Stir in melted butter and carbonated water, if using. The batter should be thin yet coat a spoon.
- Let rest 15–30 minutes at room temperature to hydrate the flour.
- Heat a nonstick or well-seasoned skillet over medium heat. Add a small dab of butter.
- Pour in just enough batter to coat the pan thinly. Swirl to cover.
- Cook until golden underneath (about 45–60 seconds), flip, and briefly cook the other side.
- Slide onto a plate and cover to keep warm. Repeat with remaining batter, re-buttering as needed.
What others are reading
Batter can be made ahead and stored covered in the fridge for up to 2 days—ideal for stress-free brunch prep.
Filling Ideas: Sweet and Savory Delights
The magic of Palatschinken lies in their adaptability. Austrians traditionally fill them with fruity apricot jam, but don’t stop there. Here are classic and creative options for every palate:
Sweet Fillings
- Apricot Jam: The Viennese classic, often with a splash of fruit brandy.
- Chocolate Sauce: Silky and indulgent—drizzle inside and over the top.
- Nutella & Bananas: A universally loved combination.
- Sweetened Cheese: Whipped ricotta or farmer’s cheese with a touch of sugar.
- Apple or Pear Compote: Warm stewed fruit scented with cinnamon.
- Fresh Berries & Whipped Cream: For an elegant, light presentation.
- Ice Cream: For an extra-special brunch or dessert, fill with or top with vanilla or chocolate ice cream.
Savory Fillings
- Ham & Cheese: Add béchamel or a dab of mustard for richness.
- Spinach & Feta: Lightly sautéed spinach paired with tangy feta cheese.
- Mushrooms: Sautéed wild mushrooms with herbs and crème fraîche.
- Tomato & Mozzarella: Add fresh basil for an Italian twist.
Let your imagination guide you; almost any ingredient that pairs well with eggs or pancakes can star in a Palatschinken. Serve sweet rolls dusted with confectioners’ sugar; for savory, top with herbs or a light sauce.
Step-By-Step: How to Cook Palatschinken
- Preheat a nonstick 8–10 inch skillet over medium heat; add a thin slick of butter.
- Pour in 2–3 tablespoons of batter. Quickly tilt and swirl so it forms a very thin, even layer.
- Cook until lightly browned and the surface looks dry, 45–60 seconds.
- Flip gently with a thin spatula. Cook the other side 15–25 seconds; it will be paler.
- Remove to a plate, cover with a towel to keep warm. Continue with remaining batter, buttering the pan as needed.
- When finished, fill the Palatschinken with your choice of filling. Roll up or fold into quarters.
- Dust with powdered sugar, add toppings, and serve immediately with coffee or tea.
Tips for Success
- If batter thickens while standing, thin with a splash of milk.
- Resting batter at least 15 minutes ensures smoother, more tender pancakes.
- Use a silicone spatula and nonstick pan for easy flipping and minimal sticking.
- Keep cooked Palatschinken warm in a low oven (200°F/95°C) covered loosely with foil while you finish the batch.
- Don’t overfill; 1–2 tablespoons of filling per Pancake keeps them manageable.
Brunch Serving Suggestions
Palatschinken are a highlight of the Central European brunch table. Here’s how to serve them:
- Family Style: Arrange a stack of pancakes and bowls of various fillings—let everyone fill and roll their own.
- Dessert Presentation: Plate filled, rolled pancakes individually, dust with sugar, and garnish with berry compote, whipped cream, or mint leaves.
- Savory Brunch: Serve savory-stuffed Palatschinken with a simple green salad or bowl of soup.
Storage and Make-Ahead Tips
- Batter: Can be made up to 48 hours in advance and kept chilled. Stir well before using.
- Cooked Palatschinken: Store plain, stacked between sheets of parchment, in an airtight container in the fridge for up to 3 days.
- To Reheat: Warm briefly in a nonstick skillet over medium-low heat or microwave covered with a slightly damp towel until just heated through.
- Freezing: Freeze unfilled Palatschinken flat with parchment between layers for up to a month. Thaw at room temperature before reheating and filling.
FAQs: Palatschinken Essentials for Home Cooks
Q: Can I make Palatschinken gluten-free?
A: Yes. Substitute a 1:1 gluten-free all-purpose flour blend. Allow batter to rest slightly longer for best texture.
Q: How is Palatschinken batter different from American pancake batter?
A: Palatschinken batter is much thinner, has a greater proportion of eggs and liquids, and omits leavening; this results in a delicate, crepe-like pancake rather than a fluffy cake.
Q: Can I use non-dairy milk?
A: Yes, unsweetened almond, oat, or soy milk work well; use neutral oil for the pan in place of butter for dairy-free pancakes.
Q: What fillings are traditional for Palatschinken?
A: The classic is apricot jam, but poppy seed, chocolate, fresh fruit, quark cheese, and even nut spreads are widely enjoyed. Savory options include ham, cheese, and spinach.
Q: Can I prepare Palatschinken ahead for brunch gatherings?
A: Yes, the pancakes can be made several hours or even a day in advance, stored in the fridge, and warmed gently before filling and serving.
Palatschinken Recipe Card
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 1 1/4 cups |
| Eggs | 2 large |
| Milk | 3/4–1 cup (200ml) |
| Carbonated water (optional) | 1/4 cup |
| Salt | Pinch |
| Melted butter | 2 tablespoons (plus more for frying) |
| Filling (jam, chocolate, cheese, etc.) | as desired |
| Powdered sugar | for dusting |
Method Recap
- Whisk flour, eggs, milk, carbonated water, and salt; add melted butter. Rest.
- Heat a pan, grease lightly, pour and swirl batter thinly, cook both sides.
- Fill, roll, dust with sugar, and enjoy warm.
Conclusion: Palatschinken, Austria’s Brunch Treasure
Palatschinken bring a sense of culinary nostalgia and universal appeal. Their beauty lies in their simplicity and adaptability—perfect for Sunday brunch, family tables, or elegant celebrations. Thin, soft, and endlessly fillable, these Austrian pancakes deserve a new spot in your home kitchen repertoire. Try their classic apricot jam filling or get creative, and share a taste of Vienna wherever you are.
References
- https://angiesweb.com/palatschinken/
- https://food52.com/recipes/34081-palatschinken-austrian-crepes
- https://www.austria.info/en-us/recipes/austrian-pancakes/
- https://food52.com/story/12549-all-about-palatschinken-austrian-crepes
- https://www.vienna-sunday.kitchen/grannys-fluffy-palatschinken-recipe-austrian-crepes/
- https://www.lilvienna.com/palatschinken-austrian-crepes/
- https://www.youtube.com/watch?v=_RrwPT6uSYY
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