May 6, 2016

For me Palatschinken are a fond childhood memory of my dad behind the stove. He never cooked a lot. But whenever my mum wasn’t home and my dad was in charge of dinner we had Palatschinken.
Palatschinken can be eaten in a large variety of ways. Sweet, filled with jam, ice cream or sweetened quark. Savory, filled with vegetables or meat. You can even make pies with it. Just layer sweet or savory fillings with the Palatschinken. My brother a lovely Palatschinken pie for his wedding. Filled with different chocolate and lemon creams.
Traditionally leftover Palatschinken are cut into small strips and eaten in soup the next day [skip the vanilla if you wanna do that]. If you wanna spice things up you can add any kind of herbs to the batter.


  • 2 large eggs
  • 1 cup (250ml) milk
  • 1 cup (130g) flour
  • pinch salt
  • vanilla extract [omit for savory fillings]
  • butter [or any flavorless oil]


_ whisk eggs [using a hand whisk] until lightly beaten

_ add salt, vanilla extract and half of the milk

_ stir until combined

_ add flour and whisk until you get a smooth batter [make sure there are no lumps left]

_ gradually add remaining milk while whisking

_ heat a small amount of butter [or oil] in a pan [don’t go full on hot – whatever you use for simmering should be fine]

[if you have a non-stick pan you might not need any butter at all]

_ pour a little batter into the pan and swirl to spread evenly [for an 8” pan I need about ⅓ cup]

_ cook until bottom side is golden in color [and the surface is not liquid anymore] and flip over

_ cook for another couple of seconds [the whole process probably doesn’t take longer than a minute]

_ transfer to a plate

_ proceed the same way with the remaining batter [if the batter thickens over time add a little milk]

fox_palatschinken fox_palatschinken


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