Palatschinken Recipe for Thin Pancakes
Thomas Sixt is a chef, food photographer and cookbook author.
Here he shares recipes, answers cooking questions and helps with cooking.
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!
Table of Contents
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.
Cooked, photographed and written down by chef Thomas Sixt.
Simple guide for preparing traditional thin pancakes from Germany and Austria.
|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)|
|some||abrasion of lemon|
|250||ml||milk (if necessary, a little more milk with gluten-free flour)|
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.
Alternatively, please provide jam to fill the pancakes.
–> apricot jam ,
–> Strawberry jam or
–> plum jam .
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.
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 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.
Gradually add the milk and mix the dough ingredients evenly.
–> Check the consistency.
–> A slightly flowing dough should form.
Let the dough rest for about 10 minutes.
–> In the meantime, prepare the desired ingredients for the pancake filling.
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.
After turning, you can spread the pancakes directly in the pan.
Then roll the pancake in the pan.
Alternatively, you put your palatschinken on the plate and add the jam at the table.
Carefully roll up the jam-coated palatschinken from one side.
Decorate the rolled palatschinken filled with jam:
–> Sprinkle with powdered sugar and pistachio slivers.
-> Alternatively, you can use the roasted flaked almonds.
I wish you a good appetite!
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.
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.
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
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
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.
You can combine berries depending on the season, I’ll show you that with the American variant, the pancake :
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!
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.
7. More Recipe Ideas
Comments, Cooking Questions and Answers
Below you can write to me directly.
Please don't forget the star rating on the recipe, 5 stars means you liked it!
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
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
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
Hello Thomas, Eisenpfanne runs very well. I followed your instructions and nothing sticks. Perfect 🙂
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
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
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
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
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
Hello Thomas Sixt, what is your favorite jam for pancakes? That would be interesting. Greetings Sanja
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
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
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