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,

1.  Preheat the oven to 50°C / 100°F.
2. In a bowl, whisk the flour, milk, sugar, and salt together untill smooth, then whisk in the eggs (1).
3. 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.
4. Allow to brown slightly, turn, and brown on the other side. Remove and continue making the individual pancakes, stacking them as they are ready.
5. Keep warm in the oven.

Finishing

1. Warm the jam, adding a dash of rum or brandy to taste (2).
2. Thinly spread apricot jam on the Palatschinken and roll up.
3. Serve on warm plates, sprinkled with fine powdered sugar. Garnish with a dollop of whipped cream and mint leaves.