What are the most important ingredients for pancakes?

Eggs, milk, flour, salt, butter or oil for the shell - jam, curd cheese, nuts, poppy seeds or ice cream for the filling. Yes, we're talking about pancakes, an old Austrian dessert (similar to a pancake) that will not only make your kids feel good. You can find more information about the pancake recipes here .

Batter and filling

Eggs, milk, flour, salt, butter or oil for the batter – jam, quark, nuts, poppy seeds or ice cream for the filling. Yes, exactly, I’m talking about “palatschinken“, a traditional Austrian sweet dish (similar to a pancake), which is sure to give your kids a “lovely feeling in their tummies”. In times such as these, where shopping is just a necessity and not a fun, inspiring activity, I’ve been reminiscing with increasing frequency about traditional dishes, where only a few ingredients are required. And lo and behold, I’ve acquired a taste for serving up different varieties of palatschinken. Two of which I’d like to show you.

The classic - palatschinken/pan cakes with jam

Mix the milk, flour, eggs and salt to a smooth, runny batter.

Meanwhile heat a few drops of oil in a frying pan.

Pour in the batter and fry until the pancakes are golden-brown.

Afterwards, fill with jam and sprinkle with icing sugar. They taste best accompanied by a glass of milk, or in typical Austrian style, with a decent cup of coffee.

Oh, how I loved it, when Grandma spoiled us after school with her quark palatschinken.

Quark palatschinken / pan cake

For the Palatschinken/pancake: Mix the milk, flour, eggs and salt to a smooth, runny batter.

Meanwhile heat a few drops of oil in a frying pan. Pour in the batter and fry until the pancakes are golden-brown.

For the filling: Whisk the egg whites to stiff.
Mix the butter, sugar, egg yolks plus the lemon.
Add the quark and fold the beaten egg whites in gently.
Afterwards, coat the cooled palatschinken with the filling, roll up and cut into 3 pieces.

These are layered in a baking dish.

To finish, pour the mixture of milk, sugar and vanilla sugar over the top and bake in the oven for approx. 25 mins.

If you happen to have any palatschinken left over – highly unlikely :) – then you can cut them into thin strips and use as an additional to a consommé soup.How do you like your palatschinken best? Why not send us a photo of it to info@salzburgersportwelt.com.

photo credits: Elisabeth Hartl