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Palatchinken (Austrian Pancakes)

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  • Yields: 8 pancakes
  • Prep: 10 mins
  • Cook: 2 mins

Palatchinken (Austrian Pancakes)



  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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