Austria's version of pancakes, Palatschinken are slightly thicker than French crepes and are delicious with apricot filling.
•The batter keeps in the fridge for a day or two, so you can prepare everything the night before if you want an early morning pancake breakfast.
(1) To make the pancakes extra fluffy you can also add a little bit of sparkling mineral water when adding the eggs.
(2) One of the classic Viennese sweet fillings is apricot jam, which is usually infused with a shot of brandy,
- Preheat the oven to 50°C / 100°F.
- In a bowl, whisk the flour, milk, sugar, and salt together untill smooth, then whisk in the eggs (1).
- Heat 2 tablespoons of oil in a pan over medium-high heat and start the first pancake by pouring in roughly 4 tablespoons of batter. The base of the pan should be covered thinly but completely.
- Allow to brown slightly, turn, and brown on the other side. Remove and continue making the individual pancakes, stacking them as they are ready.
- Keep warm in the oven.
- Warm the jam, adding a dash of rum or brandy to taste (2).
- Thinly spread apricot jam on the Palatschinken and roll up.
- Serve on warm plates, sprinkled with fine powdered sugar. Garnish with a dollop of whipped cream and mint leaves.
Photo and collaboration: Austrian Tourist Office
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