A frying pan, which can be used to make palatschinke.
Palatschinke is a type of pancake originally from Austria, popularly served during lunch or dinner in Central and Eastern Europe. The pancake is made from wheat flour, milk, and eggs, plus salt and sugar, until a liquid batter is produced. The mixture is then cooked in oil or butter, forming a crepe-like pancake, similar to the French crepe. Fruit jellies with different flavors are rolled in the palatschinke and then topped with a variety of sauces. Popular variations of the recipe include Gundel palacsinta, rakott palacsinta, and flädle.
Palatschinken is sometimes rolled in poppy seeds instead of traditional sugar.
Making palatschinke is not a difficult task and only requires a few simple steps. To start, the wheat flour, salt and sugar are mixed together, and the milk and eggs are combined with the dry mixture. When combined, all ingredients are mixed well until there are no lumps and a thin, runny dough is produced. Ready to be baked, the batter should be placed sparingly in a skillet over medium heat to produce a thin, crepe-like texture, and this is cooked until both sides of the pancake are golden brown. Once cooked, the palatschinke is rolled up with different fillings, especially those with a sweet taste.
Different flavors of jam are rolled in palatschinke.
Traditionally, palatschinken were rolled in sprinkled sugar or with jams of different flavors such as strawberry, apricot and plum, as well as cherry or raspberry. These fillings are still popularly used, along with other fillings such as cocoa powder, chocolate syrup, and hazelnut chocolate cream. It is also common for palatschinken to be wrapped with fresh and dried fruit as well as poppy seeds. While pancakes are typically served with sweet fillings, variations in recipes now incorporate savory fillings such as cheese, vegetables, and meat.
The Hungarian version of palatschinke has cottage cheese filling.
Many variations of palatschinke have become popular since its original creation. Gundel palacsinta is a variation originating in Hungary, which has become a famous dessert in Hungarian cuisine. The pancake has raisin and lemon peel, walnut and rum filling and is served with hot chocolate syrup. Another popular Hungarian variation of palatschinke is rakott palacsinta, which is made from layers of pancakes and has walnuts and cottage cheese, as well as jam and raisin filling. Palatschinke can also be made into a dish called a flädle, which involves cutting the pancake into thin strips and adding the strips to different types of broths and soups.