Make Austrian pancakes like a pro!
Normally served for lunch or dinner but of course you can eat them any time of day. And it doesn't matter if they don't come out as perfect circles because you roll them up once the filling is inside.
Ingredients
Procedures
Normally served for lunch or dinner but of course you can eat them any time of day. And it doesn't matter if they don't come out as perfect circles because you roll them up once the filling is inside.
Ingredients
- 2 cups milk
- 2 eggs
- 1 cup flour
- 2 teaspoons sugar
- pinch of salt
- 2 tablespoons butter
- Fillings as desired - traditionally apricot jam, but any jam, honey, cream cheese, nutella, chocolate sauce etc will work
Procedures
- Beat eggs and milk in medium bowl with wooden spoon until combined. Combine flour, sugar and salt in separate bowl and whisk together. Pour eggs and milk into flour mixture and beat until fully combined.
- Add 1 tablespoon butter to 10-inch nonstick skill. Heat over medium-high heat until better is melted, swirling pan to coat bottom. Add 1/4 cup batter and swirl pan to make each palatschinken. Once golden brown (approximately 1-2 minutes) flip with a spatula and brown other side.
- Repeat with remaining batter, adding teaspoons of butter as necessary. Serve rolled and filled, or allow guests to choose their own filling at the table. Palatschinken go very well with very strong coffee.