The perfect Palatschinke: Effortless

 Preparation time: Approx. 30 min.
 For 2 persons, basic recipe & tutorials
 Difficulty: Easy
2 eggs
250 ml of milk
150 g flour (preferably smooth)
a pinch of salt
baking grease
Special equipment
From the region
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Palatschinken are like the hug from an old friend.

Simple, and always a good idea.


As a little girl I ran home a little faster when I knew Palatschinken would be on the table. Usually it was a Fridays. Or on another day, when there was no time for more, and the kitchen cupboards were otherwise empty.


I always thought of them as a good idea. Not least because they are sociable. Everyone can use their own hands. Fill them to their own taste. And wild discussions lead to whether a touch of powdered sugar (always!) or cocoa (never!) is a suitable topping.


Whether rolled and filled with jam, or folded….whether baked or cut into delicate strips for the famous Frittaten soup…. Many an elaborate dish can take a cut from the plain Palatschinken and their variety.


Kept sealed they keep in the fridge for a few days. Cut into strips and loosely frozen on a board, they are transformed instantly into a delicious soup garnish, which can end ends so many stressful days soothingly.


Because they simply fill you comfortably, just as good “fast food” should.


1. Measure all ingredients and put them aside. Prepare a bowl and a whisk.

2. Add the eggs to the flour and stir a little.

3. Stir the milk until the dough drips thinly. If necessary, add some milk. If it is too thin, carefully add some flour.

4. Grease a pan (usually with clarified butter, but vegetable oil will do). The oil must never be allowed to smoke. Pour the dough into the hot pan from the middle. If necessary, swivel the pan slightly, so that the bottom is thinly and evenly covered with the dough. Unlike the German Pfannkuchen or the American pancakes, Palatschinken remain a thin layer, even if the tolerance is greater here than with the French, who leave their crêpes with nothing but just a touch of noble pallor. As a measure for the dough I use a medium-sized regular ladle. 6. Turn the heat of the stove down and slowly bake until golden brown. Preheat the oven to 50 degrees top-bottom heat and keep the pancakes on a plate.


The dough leaves room for some variations. You can stir in fresh herbs for a piquant version. A teaspoon of cocoa will dip the dough into chocolate. There are almost no limits to the imagination. If you prefer a less rich version, you can also do without an egg. If I don’t have enough eggs, this is what I resort to. It works wonderfully, but they are not quite so snug and moist in taste.

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