Thin Austrian Pancakes
Austrian Pancakes are one of the most famous Austrian dishes and are actually called “PALATSCHINKEN” – which, I’m sure, a lot of you will have trouble pronouncing 🙂
The biggest difference between pancakes and Palatschinken is the thickness of the dough. Palatschinken resemble more paper thin French crepes. As with all Austrian desserts, the batter includes refined white flour, eggs and cow’s milk. The good news is, that the recipe can be easily turned around and become a healthier plant based delight.
The trick to get the Palatschinken so thin is to lift the skillet while pouring the batter in and to gently moving the skillet around in a circle so that the batter can spread out.
..not always do they end up perfectly round!
Austrians roll up the “Palatschinken”, the French fold them in half, then fold them again.
The filling can be either sweet or savory- our kids love them with blueberry or strawberry jam. You will find the sweet version in the “dessert” recipe section.
- 2 1/2 cups wholemeal flour
- 1 tsp baking powder
- Pinch of salt
- 2 tbsp whole grain soy flour
- 2 tbsp filtered water
- 1 3/4 cups almond milk
- Your favorite jam or homemade nutella
- In a large bowl, mix the soy flour with the water until ell combined.
- With an electric hand mixer, stir in the remaining ingredients.
- Heat a large non- stick skillet over medium heat. Spray it lightly with cooking spray.
- Add 1/2 cup of pancake mixture to the pan. While pouring the batter into the pan, move it around in circles so the dough spreads thinly and evenly, covering the whole pan.
- Cook until golden brown, then flip over with a spatula and brown the other side.
- Place pancake on a warmed plate and cover with aluminum foil.
- Prepare the rest of the pancakes.
- To assemble place one pancake on a plate and spread some jam on it. Roll it up and serve.