Palatschinken Recipe for Thin Pancakes

Palatschinken Recipe Image
Palatschinken thin Pancakes recipe image © Thomas Sixt

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is a chef, food photographer and cookbook author.
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Today I recommend you my palatschinken recipe.

This is the classic from our childhood kitchen.

When my grandmother baked pancakes for us children, the kitchen was filled with the delicate aroma of butter, sugar and vanilla.

The first pancake out of the pan was always put away:

“It’s nothing,” said Grandma. Then one after the other flew onto our children’s plates and we filled our bellies.

There were pancakes with sugar and cinnamon or with homemade jam.

That was the best thing for us.

Today it is with great pleasure that I show you my classic recipe.

The step-by-step instructions in the following text contain many tips from my kitchen.

I wish you good luck!

1. Recipe Palatschinken Thin Pancakes

We know the popular preparation from the pan regionally as Pfannkuchen.

The “Berliner Pfannkuchen” is an oddball and a –> donut made from yeast dough baked in fat.

Palatschinken

Cooked, photographed and written down by chef Thomas Sixt.

Servings 4
Calories 262
Total Time 30 Min.

Simple guide for preparing traditional thin pancakes from Germany and Austria.

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Palatschinken Recipe Image
Palatschinken thin Pancakes recipe image © Thomas Sixt

Preparation Time

15 Min.

Ingredients

120-150 g flour (or gluten-free flour, see tip)
4 pc eggs (+ 1 egg with gluten-free flour)
1 tbsp brown can sugar (or powdered sugar)
1 Packet vanilla sugar
some abrasion of lemon
250 ml milk (if necessary, a little more milk with gluten-free flour)
3 pinches primal salt

Instruction

Pear in red wine

Variant 1

Red wine pears shows the preparation step by step.

Homemade red wine pears taste delicious with pancakes.

The recipe for red wine pears shows the preparation step by step.

Apricot jam cooked ready
Apricot jam ready to eat and finely garnished with lavender.

Variant 2

Alternatively, please provide jam to fill the pancakes.

I like

–> apricot jam ,

–> Strawberry jam or

–> plum jam .

Roasted flaked almonds or almond sticks are the ideal addition to the strudel filling.

Prepare decoration

Roast the almonds for decoration and place them in a bowl when cool.

-> I also like to use pistachio slivers as a green decoration.

–> Don’t forget icing sugar or icing sugar.

Tip:
A shaker does a good job here, you can also put the sugar later on a fine sieve and sprinkle it on the plate.

Finely grate the lemon zest

Prepare lemon

Finely grate the lemon zest.

Palatschinken ingredients bowl
Mix the Palatschinken batter, first the eggs, then the milk.

Prepare batter

Prepare the batter:

–> Sift 120 g flour into a mixing bowl.

-> Beat in 4 eggs without shells 🙂.

-> Add 1 packet of vanilla sugar.

–> Add some finely grated lemon zest

–> Add 3 pinches of salt and 1 tablespoon of sugar.

Have the 250ml milk ready and start whisking.

Stir the batter
Stir the batte

Stir batter

Gradually add the milk and mix the dough ingredients evenly.

–> Check the consistency.

–> A slightly flowing dough should form.

Flow test pancake batter
Classic pancake batter is more runny than pancake batter.

Dough rest

Let the dough rest for about 10 minutes.

–> In the meantime, prepare the desired ingredients for the pancake filling.

Pancakes freshly baked in the pan
Freshly made pancakes in the pan.

Bake Palatschinken

Tips for the right fat to prepare pancakes in the further course of the article under heading 6.

Fry the pancakes in a heated pan with oil or clarified butter until golden.

-> Note the tips for the right fat for preparing pancakes in the further course of the article under heading 6.

Spread the pancakes in the pan with jam
Freshly prepared pancakes in a copper pan while smearing with jam.

Spread Pfannkuchen

After turning, you can spread the pancakes directly in the pan.

Roll up the palatschinken in the pan
Palatschinken freshly made, spread with apricot jam while rolling.

Roll Palatschinken

Then roll the pancake in the pan.

palatschinken smeared with jam on the plate
Freshly baked palatschinken spread with jam on the plate.

Serve variant

Alternatively, you put your palatschinken on the plate and add the jam at the table.

palatschinken rolling up on the plate
Freshly baked palatschinken spread with jam while rolling on the plate.

Spread variant

Carefully roll up the jam-coated palatschinken from one side.

Freshly made palatschinken rolled up on the plate.
Palatschinken rolled up on the plate. Powdered sugar and pistachios on black plate.

Decorate plates

Decorate the rolled palatschinken filled with jam:

–> Sprinkle with powdered sugar and pistachio slivers.

-> Alternatively, you can use the roasted flaked almonds.

Palatschinken Recipe Image Plate
Pancake on Plate Recipe Image © Thomas Sixt Food Photographer

Serve

I wish you a good appetite!

Video

Gluten-free flour tip:

You can either use standard gluten-free universal flour or Schär Pancakes & Waffles baking mix.

I like to use 1/3 gluten-free flour and add 1/3 each with buckwheat flour and rice flour.

2. Overview of Calories (kcal) and Nutritional Values

3. How to Prepare Sweet or Salty Pancakes

The pancake, in Austria it is the Palatschinken, is thin.

It’s not quite as thin as a French crepe and fills the diameter of the pan.

You can wrap the pancake and fill it while you wrap it.

3.1 Savory pancake variant:

Pancakes can be prepared sweet or salty.

Salty, it’s great as an ingredient in the soup, which we know as Flädlesuppe.

Pancakes as a soup ingredient

–> Simply leave out the sugar for the savory version and add freshly chopped parsley or chives.

Flädle as a soup ingredient
Flädle without sugar are finely sliced pancakes that we like to serve as a soup ingredient.

Fill the pancakes with savory filling

Thinly filled with cream cheese, spinach or smoked salmon, it is a real feast for the eyes.

The filled pancake is cut open and on a toothpick a great party finger food variant and reminds us of sushi rolls.

Salmon pancakes in cucumber soup
Here I served a pancake filled with salmon and cream cheese in a cucumber soup. The rolls are great party food. Please remember!

3.2 Sweet pancake variant

I present the sweet version to you in this article.

Let yourself be seduced by a wonderfully simple dish!

The freshly baked pancakes taste great with any kind of jam, Ms. Sixt likes to add yoghurt and fresh berries.

Grandma’s pancakes are something very special!

Says chef Thomas Sixt about the original
Spread the pancakes in the pan with jam
Freshly prepared pancakes in a copper pan while smearing with jam.

4. Tips for the pancake decoration

For later decoration on the plate, I roast blanched, sliced almonds in a pan without fat.

I make sure that the almonds don’t get too dark.

I usually have this almond decoration in the kitchen cupboard as a stash.

So I can quickly add sweet things or even a salad by reaching into the kitchen cupboard 🙂

Great decorative elements are:

–> icing sugar or icing sugar
–> Pistachio slivers
–> Caramelized walnuts

–> Mint and daisies
–> Rose petals from organic roses
–> Berries by season

Fresh mint
Mint is a miracle herb and is good for the stomach.
Roasted almonds
Roasted almonds go well with salads.
caramelized walnuts
Let the very hot caramelized walnuts from the pan cool down on baking paper.

5. Ideas for pancake toppings

The sweet pancake tastes good with jam, chocolate spread (Nutella) with syrup, with yoghurt and berries, for Christmas I like to conjure up red wine pears.

Strawberry Jam Bread
Spread strawberry jam close-up on bread. © Food photographer Thomas Sixt
Apricot jam cooked ready
Apricot jam ready to eat and finely garnished with lavender.
Melted chocolate
Melted chocolate
Try plum jam
Try plum jam
Red Wine Pears recipe image
Red wine pears recipe image © Thomas Sixt

You can combine berries depending on the season, I’ll show you that with the American variant, the pancake :

Pancakes recipe image
Pancakes recipe image © Thomas Sixt Food Photographer

6. Which Fat to Use for Palatschinken Baking?

I heat the pan well and melt a small amount of butter in it.

The thing with the butter is something like this:

My grandma only used butter and used an old copper pan for the preparation.

In the copper pan, the heat can be regulated very well and the egg pancakes also work well with butter and taste incomparably delicious!

The hint:

Butter must not get too hot, otherwise it will burn.

You can also use canola oil or butter

–> Use pure clarified butter for baking.

Like the ghee known from Indian cuisine, the latter is heat-resistant.

I add the batter to the pan with a ladle.

I just want to lightly cover the bottom of the pan.

That’s why I lift the pan from the stove and spread the batter thinly by gently swiveling it back and forth.

I then fried the pancakes until golden.

Pancakes freshly baked in the pan
Freshly made thin pancakes in the pan.

7. More Recipe Ideas

Comments, Cooking Questions and Answers

4.96 from 827 ratings

Below you can write to me directly.
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  • Hello Thomas,

    great presentation us so great pictures, in addition clear 🙂

    I always like to get new pancake ideas from the internet. You made the recipe well. Kind regards, stenka

    Reply

    • Thank you!

      Reply

  • Hi Masterchef Thomas,

    I actually just wanted to be inspired for a pancake recipe and I was really curious that you used brown sugar and lemon zest for the Pfannen-Kuchen. 🙂

    That just sounds great!

    But I find the soup with Herbs-Pancake even more exciting!!! Do you have your own recipe for this on your blog? LG

    Reply

    • Hello Veronica, thank you for your feedback. For the Flädlesuppe, leave out the sugar in the recipe. Cook yourself a beef broth and serve the finely sliced pancakes with chives in the soup plate. Kind regards Thomas

      Reply

  • Dear Tom, you have to help me… I didn't get it: is crepe just a thin pancake? What is more practical for filling? What goes for "savory"? LG, Zain

    Reply

    • Hi Zain,

      a crepe is basically a thin pancake.

      –> Keep the batter more liquid –> Bake evenly
      –> Fill and enjoy Regarding your cooking question:

      You can fill pancakes and crepes, but the pancakes shouldn't be too thick, otherwise they won't taste as good 🙂

      Crepes and pancakes both go sweet or savory.

      Kind regards Thomas

      Reply

  • Hello Thomas,

    we wish you a nice good evening and hope this message reaches you.

    At the weekend we made a berry jam according to your instructions and today we made the palatschinken as seen here for dinner. Cooking is twice as much fun with your instructions, because the steps are explained very well and even my 8-year-old son can stand in the kitchen with the pictures.

    It's really a great service to us, so I leave you with a big thank you and shooting stars. Greetings from the Wellers family

    Reply

    • Hello everyone, thank you for this very nice and positive comment. I am particularly happy about such a message. We cooked peach jam over the weekend, but the recipe isn't quite ready for the cooking blog yet. I look forward to hearing from you again, feel free to send cooking questions 🙂 LG Thomas

      Reply

  • Hello Thomas, Eisenpfanne runs very well. I followed your instructions and nothing sticks. Perfect 🙂

    Reply

  • Hello Thomas, I would like to thank you very much for your detailed instructions on how to use the iron pan. It worked perfectly on the second attempt and I will continue to heed your tips. Kind regards Bea

    Reply

  • Hi Thomas, the pear as a side dish was a good idea for me. Guests and family very satisfied. Everything went wonderfully. Compliments for your online cookbook. Greetings Tanya

    Reply

    • Hello Tanja, thanks for the positive feedback, I'm happy of course 🙂 Greetings, Thomas

      Reply

  • Hello Thomas, I have a question about the pan: I just got myself an iron pan and unfortunately the pancakes always stick. Any advice for me? Thank you, greetings Bea

    Reply

    • Hello Bea,

      your question goes a little deeper into the pan advice.

      Write yourself a few lines anyway:

      Simply repeat the burning-in with oil. Pour two fingers of oil in and heat.
      –> Stand still and have a lid ready for safety .
      –> The oil may exceptionally smoke slightly. The lid is for safety in case the oil gets too hot.
      –> Under no circumstances play around with water, because it splashes badly and hotly.
      –> Burn in the pan at high heat for approx. 30 minutes.

      Then turn off the stove and let the pan and oil cool down.

      Discard the cold oil. Always rub the pan with fresh oil before and after use because it is not rustproof.

      Please only clean with a brush and water. —>

      Use sunflower oil or rapeseed oil, no natural oil or olive oil but refined oil.

      Good succeed! Kind regards Thomas

      Reply

  • Hello Mr. Sixt, take advantage of your generous offer to write a cooking question: I would like to buy a new pan for pancakes. Which would you recommend? I'm practically a beginner but finally have to replace the scratched old pan. I look forward to your reply! Greetings Patrick

    Reply

    • Hello Patrick, thanks for the feedback and the cooking question about the optimal pan 🙂

      —> Simple coated pan would be an easy and sure-fire variant.
      The pans from Tefal, WMF, Ballarini or other manufacturers are sometimes available from 20 euros.
      Handling: Guaranteed to be successful, please pay attention to the coating. Shelf life: 1-3 years, depending on the frequency of use and use of plastic turners.

      Note: My crepe pan is now 7 years old and still runs great.

      —-> Iron pan This is my favorite pan, bought one from De Buyer. The costs are less than 40 euros.
      Handling: You have to season the pan, then it works great. Some practice and patience required.
      Durability: Long lasting with no chemicals or coating.
      Note: Iron is a great conductor of temperature, which means it saves energy and protects the planet.

      As far as my information, I hope I was able to advise you well! If you have any further questions, please contact us!

      Kind regards, Thomas Sixt

      Reply

      • Hello Mr. Sixt, thank you 🙂 for the detailed answer. I'll probably get an iron pan and try it myself. For me, the pros outweigh the cons. Greetings Patrick.

        Reply

        • Hi Patrick, that's a good choice. Heat the iron pan with oil over high heat. Then allow the oil to cool and discard. After use, only clean the pan with a brush and water and rub it again with oil. Have fun shopping and good luck! Kind regards, Thomas Sixt

          Reply

  • Hello Thomas, Very fine recipe, tried the variant with wheat flour today and the cakes jumped out of the pan by themselves 🙂 Real kitchen magic. Thanks and greetings from Sybille

    Reply

    • Hello Sybille, thanks for your enjoyable feedback! Continued success Greetings Thomas

      Reply

  • Hello Thomas Sixt, what is your favorite jam for pancakes? That would be interesting. Greetings Sanja

    Reply

    • Hello Sanja, that's a very personal question 🙂 Here's the order: 1. Apricot jam 2. Strawberry jam 3. Plum jam Meehhhr I don't want to tell right now 🙂 Greetings Thomas

      Reply

  • This is a great summary of the topic and shows us the variants. I like your explanations and I think the tips are great. Tried your recipe without the pear and put different jams on the table. To be honest, this chocolate cream was also included. 🙂 This simple dish is really fun. Thank you Elfi

    Reply

    • Hello Elfi, chocolate cream is also allowed every now and then 🙂 Kind regards, Thomas Sixt

      Reply

  • Hi Thomas, I was looking for gluten-free pancakes and found them with you. Cooking without gluten is not that easy and I was very happy about your tips. Thanks for the ideas, enjoy here with! Greetings Ingo

    Reply

    • Hello Ingo, Thank you for your lines, I am very pleased. Some time ago I published an editorial " Gluten-free diet ". There you will find more good tips summarized. Good luck in your kitchen Greetings Thomas Sixt

      Reply