Palatchinken (Austrian Pancakes)

Yields:
8 pancakes
Prep:
10 mins
Cook:
2 mins
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Palatchinken (Austrian Pancakes)

Ingredients
3/4
cup apricot preserves or plum jam
1/3
cup ground toasted walnuts
3
eggs
1 1/2
cups milk
1/4
cup margarine or butter, melted
1 1/2
2
tablespoons granulated sugar
1/4
teaspoon salt
2
tablespoons powdered sugar

Directions

  1. In a small mixing bowl combine preserves or jam and walnuts; set aside.
  2. In a large mixing bowl beat eggs, milk, and margarine or butter with an electric mixer on medium to high speed until well combined. Add flour, granulated sugar, and salt; beat until smooth.
  3. Heat a lightly greased, large, nonstick skillet with flared sides over medium heat until a few drops of water dance across the surface. For each pancake, pour about 1/3 cup batter into the hot skillet. Quickly lift and tilt skillet to spread the batter into an even 8-inch circle. Cook over medium heat for 1-1/2 to 2 minutes or until batter appears firm and undersides are lightly browned. Invert pancake onto an ovenproof plate. Keep warm in a loosely covered ovenproof dish in a 300 degree F oven.
  4. To serve, spread the unbrowned side of each pancake with a rounded tablespoon of the walnut mixture. Roll up jelly-roll style. If desired, cut in half. Sprinkle pancakes with powdered sugar. Makes 8 pancakes.

Nutrition Facts

(Palatchinken (Austrian Pancakes))
    Per serving:
  • 312 kcal cal.,
  • 12 g fat
  • (3 g sat. fat,
  • 83 mg chol.,
  • 185 mg sodium,
  • 46 g carb.,
  • 1 g fiber,
  • 7 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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