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Palatschinken - Viennese Pancakes
Under this recipe you will find different recipes. Just follow the Basic Recipe and then follow the different filling recipes.
Basic Pancake Recipe with Basic Filling
For About 12 Pancakes
Ingredients
1 1/4 cups flour
2 eggs
1/2 cup water
3/4 cup milk
1 tablespoon sugar
pinch of salt
3 tablespoons butter
Basic Filling:
1 cup apricot or Strawberry Jam
confectioners sugar
2 tablespoons brandy
Method
Sift flour into a bowl. Stir in eggs, milk, water, sugar and salt; blend well to make a smooth pancake batter. Heat an 8-inch skillet and add just enough butter to cover the surface very thinly. Ladle some of the batter into skillet. Cook until top of the batter bubbles, turn pancake and quickly brown the other side for just a few seconds. Slide the pancake on a warm plate and repeat until all batter is used up, adding butter to the skillet before cooking each pancake.
Now mix together all filling ingredients, spread each pancake with jam roll it up and place the pancakes side by side in a buttered ovenproof serving dish, Bake in a pre-heated 350° oven for 10 to 15 minutes. Sprinkle with sugar when serving.
Palatschinken with Nut Filling
Serves 4 - 6
Ingredients
1 recipe basic Palatschinken
1/3 cup single cream
1 egg yolk
1/2 sugar
1 cup ground walnuts
1/4 cup seedless raisins, chopped
1/2 teaspoon grated lemon rind
1/2 teaspoon grated orange rind
3 tablespoons brandy
Method
Blend cream and sugar, beat egg yolk and add with all other ingredients to cream. Blend well. Fill pancakes and proceed as in Palatschinken basic filling found on Basic Pancake Recipe.
Cheese Palatschinken
Serves 4 - 6
Ingredients
1 recipe basic Palatschinken
1/2 cup butter
3/4 cup sugar
2 whole eggs
2 egg yolks
1 cup cottage cheese rubbed through a strainer
3 tablespoons raisins
4 tablespoons sour cream
confectioners sugar
Method
Cream the butter, add sugar and whole eggs, one at a time while beating the mixture, add egg yolks, cheese, raisins and sour cream, blend well and proceed as in Palatschinken basic filling.
