National Dish Austria: Palatschinken (Recipe)
In this article
Say hello to Palatschinken, one of Austria’s most cherished pancakes! Thinner than an English pancake yet a touch heartier than a French crêpe, these tender rounds are made to be filled, rolled and devoured. Sweet or savoury, they suit every mood and every table, from a lazy weekend breakfast to a celebratory dessert. With just a handful of storecupboard staples, you can bring a little Austrian tradition to your own kitchen.
About Palatschinken
Palatschinken are an Austrian speciality known and loved far beyond their homeland. They resemble French crêpes but are often a little thicker and generously filled with all manner of delicious things. Whether you go sweet or savoury, Palatschinken offer endless possibilities to suit any taste. This recipe shows you just how easy it is to make these wonderfully thin pancakes at home, ready to be rolled around your favourite filling.
Ingredients (serves 1–2)
- 100 g plain flour
- 2 eggs
- 250 ml milk
- 1 pinch of salt
- 1 tablespoon sugar (optional)
- Butter or oil, for frying
- Filling of your choice (e.g. jam, chocolate spread, quark, fruit)
Shopping for the ingredients
The ingredients for Palatschinken are easy to come by, and you will find them in any supermarket. Choose fresh eggs and good-quality flour, as both have a real bearing on the flavour of the finished pancakes. If you have particular dietary needs, there are plenty of alternatives available in health-food shops or online stores. To make sure you have everything to hand, it is worth jotting down a quick shopping list before you start.
Preparing the dish
Good preparation is key to perfect Palatschinken. Make sure you have all your ingredients ready and work in a clean, tidy space. It is best to sift the flour beforehand to avoid lumps in the batter. Separating the eggs can also help: divide them into yolks and whites if you want to fold in the beaten whites later for an especially light, fluffy texture.
Step-by-step instructions
- Put the flour, eggs and milk into a bowl and whisk to a smooth batter.
- Add the salt and sugar and mix in well.
- Let the batter rest for about 30 minutes so the ingredients can come together.
- Heat a frying pan and add a little butter or oil.
- Pour in a ladleful of batter and swirl to spread it evenly across the pan.
- Fry the pancake for around 1–2 minutes until golden, then flip it over.
- Repeat until all the batter is used up.
- Add the filling of your choice, then roll or fold each pancake.
Gluten-free / lactose-free version
For a gluten-free version, swap the wheat flour for a blend of rice flour and potato starch. Bear in mind that these flours absorb liquid differently, so you may need to adjust the amount of milk to get the right consistency. For a lactose-free version, simply use lactose-free milk or a plant-based alternative such as almond or oat milk. Combining the two means you need not go without a thing while still keeping that lovely, delicate base.
Tips for vegans and vegetarians
Vegan Palatschinken are easy to conjure up too. In place of eggs, simply use 2 tablespoons of apple purée or half a mashed banana as a binder. It is also worth reaching for plant-based milk and vegan margarine. When it comes to the filling, there are no limits to your creativity: from fresh fruit and nut spreads to vegan quark alternatives, anything goes. For more savoury inspiration, take a look at these vegetable palatschinken.
More tips and tricks
For the perfect batter, stir it calmly and evenly so no lumps form. You can also add a little vanilla sugar or cinnamon to the batter for extra aroma. The pan should be hot enough that the pancakes do not stick, but not so hot that they burn. The best way to check the temperature is to drop in a small dollop of batter — if it sizzles straight away, the pan is ready to go.
Adapting the recipe to your taste
Depending on your own preferences, this recipe is wonderfully easy to tweak. If you like your Palatschinken a little thicker or thinner, just vary the amount of flour and milk. For special occasions you can refine them with a splash of liqueur or orange blossom water, which makes them even more fragrant. You could also choose savoury fillings such as spinach and feta to create a hearty version, much like a filled vegetable palatschinke.
Ingredient substitutions
If you would rather skip the eggs, you can mix chia seeds or flaxseed with water to use as an egg replacer. These alternatives add a healthy touch too, as they are rich in fibre. In place of milk, coconut milk works nicely and lends the pancakes an exotic note. When it comes to the filling, your imagination is the only limit: from fresh berries to a fruity fruit palatschinken, almost anything goes.
Drink pairing ideas
Many drinks pair beautifully with Palatschinken and round out their flavours. A glass of fresh orange juice or a fruity smoothie adds a lively note to breakfast or dessert. Alternatively, an aromatic herbal tea sits well alongside sweet fillings. If you fancy something with a little more sparkle, a glass of sekt or a light white wine sets off the fillings perfectly.
Serving and presentation ideas
Presentation plays a big part with Palatschinken, whether served as a dessert or a main. Arrange the filled pancakes artfully on a large plate and decorate with fresh mint leaves and a dusting of icing sugar. A decorative drizzle of sauce on the plate adds extra flair. It also helps to cut the Palatschinken slightly before serving, giving your guests a glimpse of the filling within.
A bit of history
The origins of Palatschinken are partly disputed, yet they are inseparable from Austrian cuisine. Born of humble rural cooking, they developed over time into a much-loved dish prepared in countless variations. The tradition of filling Palatschinken stretches back to the 19th century. Today they are a fixture at many Austrian festivities and celebrations, and a proud staple of Austrian cuisine.
More recipe ideas
Summary: Palatschinken
In short, Palatschinken are a versatile and delicious dish that could hardly be simpler to make. With the right method and a few creative fillings, anyone can come up with their own signature creations. Sweet or savoury, there is a Palatschinke for every taste. Experiment with different ingredients and discover just how tasty and adaptable this Austrian speciality can be.
