Total Time50 min
Whisk the flour, milk, sugar, and salt together untill smooth, then whisk in the eggs. 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 pan floor 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 on a covered plate. Add 2 tablespoons of oil for each pancake.
Tips & Tricks
To make the pancakes extra fluffy you can also add a little bit of sparkling mineral water when adding the eggs.
One of the classic Viennese sweet fillings is apricot jam, which is usually infused with a shot of brandy, then spread thinly on the Palatschinken and rolled up. Serve sprinkled with fine powder sugar.
Savoury fillings include spinach and feta cheese, ham and cheese, or Mozzarella and tomatoes.
Suggested sweet fillings include jams and jellies of all types, Nutella, curd cheese or apple cinnamon to name just a few.
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.
Amount Per Serving
% Daily Value *
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