This article is also available in German.
Have you ever eaten delicious (Austrian) vanilla ice cream pancakes? No? Then this recipe is perfect for you if you want to try something new!
A thin pancake dough, filled with delicious vanilla bean ice cream, drizzled with chocolate sauce, and refined with whipped cream and chocolate sprinkles! A heavenly dessert, I can tell you! And an authentic Austrian dish on top of it!
For people with fructose malabsorption, this dessert is ideal! There is no fructose in either the homemade vanilla ice cream or the pancake batter! Enjoy!
Since the pancake batter includes only a little vanilla sugar, you can fill those pancakes in various ways without getting into any problems.
Like today's recipe with homemade vanilla ice cream! Or you can fill them with apricot jam or curd cheese. Those three versions are classics in Austrian cuisine.
September 26 is National Pancake Day!
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🥘 Ingredients
- Flour - all-purpose or pastry flour
- Eggs
- Vanilla sugar - store bought or homemade
- Salt
- Milk
- Vanilla Ice Cream - homemade or store-bought
- Oil, clarified butter, or ghee - for baking
- Powdered sugar - for dusting
- Whipped cream, chocolate sauce, and chocolate sprinkles - for garnishing
See the recipe card for quantities.
🔪 Instructions
Step 1
The first step is to prepare the dough. The easiest way to do this is to use a kitchen machine.
Of the three eggs, you only need to separate one, as you need one yolk. And the other two eggs, entirely.
Take the mixing bowl of your kitchen machine and add flour, eggs (2 eggs and one egg yolk), vanilla sugar, salt, and milk.
Use the whisk attachment and mix the ingredients until smooth. Make sure that you get a thin batter. If it becomes too tough and thick, dilute it with milk if necessary.
Step 2
Now strain the dough through a close-meshed sieve into a mixing bowl and let it rest for 20 minutes.
Step 3
Once the 20 minutes are over, it's time to bake the pancakes!
Add a little oil to a frying pan. You really don't need much here. There should never be a layer of oil in the pan! Just enough so that the bottom of the pan is a bit oily.
Heat the oil and pour a tad of the pancake batter into the pan. The amount you need to get really thin Palatschinken is just enough so that when you swirl the pan, the batter spreads thinly over the bottom of the pan.
It may take a few tries to get the right amount out. When I haven't made pancakes in a while, it also happens to me that I get too much batter. So no worries! They taste delicious anyway!
Now fry the pancakes over medium heat until golden brown on both sides.
Afterward, stack the finished pancakes on top of each other and keep them warm in the oven at the lowest temperature.
Step 4
Serve these delicious pancakes with ice cream and chocolate sauce! To serve, take one of the warm pancakes out of the oven and lay it flat on a plate.
Place one pancake on a plate.
Fold the pancake after placing the vanilla ice cream.
Now place a scoop of the vanilla ice cream on one half of the pancake and fold the other half over it.
Drizzle chocolate sauce over the folded pancake and garnish the finished vanilla ice cream pancake with whipped cream and chocolate sprinkles. Roasted almond flakes also go very well with it!
Dust with powdered sugar.
Dust with powdered sugar.
Drizzle with chocolate sauce and garnish with chocolate sprinkles.
Serve immediately afterward, and enjoy!
🍑 Variations
Vary the filling for the pancakes to your liking. You can use different types of ice cream, various jams (currant, apricot, strawberry, blackberry, etc.), curd, fruits, nuts, and much more.
Here you can unleash your creativity! Let me know what fabulous creations you have discovered, and tag @combinegoodflavors! I look forward to it!
🍽 Equipment
- Kitchen machine
- Non-stick frying pan
- Spatula
- Mixing cup or mixing bowl (with beak for pouring)
- Close meshed sieve
🌡 Storage
Finished pancakes freeze beautifully and stay good for up to six months.
So if you love eating Austrian pancakes, I recommend making three to four times the amount and then freezing these delicacies.
A tip: stack the cooled pancakes in a freezer bag and form a small tower. Freeze them with a sheet of parchment or baking paper in between each one.
💭 Top tip
Fry and turn pancakes properly. To avoid frustration when baking pancakes, pay attention to the following:
- Always use a non-stick pan.
- Don't use too much oil when baking - otherwise, the pancake will be soaked in oil, become mushy, and no longer taste delicious.
- When frying the first side over medium heat, use a spatula for the edges of the pancake and loosen the pancake from the edge of the pan repeatedly. This "loosening" makes it easier to get under the pancake for turning.
- It would be best if you turned in the pancake one go. Please do not throw the pancake around unless you are a professional! Before turning the pancake, carefully guide the frying pan under the pancake. Make sure that it does not tear. Carefully lift the pancake and flip it, "hop." Then bake the second side until golden brown when you take it out of the pan.
More delicious recipes for you to try
- Austrian Kaiserschmarrn (torn pancakes)
- The best 94 Pancake Recipes
- How to make Apple Compote
- Buchteln (Austrian Filled Sweet Rolls)
- Easy Vanilla Sauce
- Pink Pancakes (created by xoxobella.com)
🥞 Difference between American pancakes and Austrian pancakes
American pancakes
The rather sweet pancakes are often an essential part of an American breakfast. They are especially popular with maple syrup and butter or a savory version with fried bacon and sausage.
American pancakes are much smaller than Austrian pancakes. But they are thicker and fluffier.
Austrian pancakes - Palatschinken
Over here, pancakes (Palatschinken) are rarely seen at breakfast but only as a dessert. They are filled with fruit, ice cream, jam, chocolate, nuts, and many other delicious sweet ingredients. Rarely is the pancake filled with spicy ingredients.
In a slightly different composition, Palatschinken in Austria is also cut into strips after baking out and used as a soup garnish as so-called Fritatten.
Yes, and the name Palatschinke is Austrian as well. If we are glancing over at our German neighbors, you can find this delicacy under the name Pfannkuchen.
🧐 Austrian Pancakes (Palatschinken) History
Palatschinken derives from the Latenian "placenta" (cake). Via Romanian "placinta", Hungarian "palatsinta" and Slavic "palatsinka" the word came to Vienna. Like the word, the dish itself can be traced back to the Romans, as pancakes were eaten (possibly as a substitute for bread) as early as 2000 years ago.
In Viennese cookbooks, however, the name "Palatschinke" appears very late, towards the end of the 19th century.
Source: Vienna History Wiki
📖 Recipe
Austrian Ice Cream Pancakes {Palatschinken}
Equipment
- Mixing cup or mixing bowl with beak for pouring
Ingredients
- 1 ¼ cup Flour
- 2 Eggs
- 1 Egg yolk
- 2 teaspoon Vanilla sugar
- 1 pinch Salt
- 1 cup Milk
- 1 teaspoon Oil for baking
- Powdered sugar for dusting
- Whipped cream chocolate sauce, and chocolate sprinkles for garnishing
- 12.7 oz Vanilla Ice Cream one scoop equals 60 grams or ¼ cup
Instructions
- The first step is to prepare the dough. The easiest way to do this is to use a kitchen machine.
- Of the three eggs, you only need to separate one, as you need one yolk. You can use the other two eggs entirely.2 Eggs, 1 Egg yolk
- Take the mixing bowl of your kitchen machine and add flour, eggs, vanilla sugar, salt, and milk.1 ¼ cup Flour, 2 Eggs, 1 Egg yolk, 2 teaspoon Vanilla sugar, 1 pinch Salt, 1 cup Milk
- Use the whisk attachment and mix the ingredients until smooth. Make sure that you get a thin batter. If it becomes too tough and thick, dilute it with milk if necessary.
- Now strain the dough through a close-meshed sieve into a mixing bowl and let it set for 20 minutes.
- Add a little oil to a frying pan. You really don't need much here.1 teaspoon Oil for baking
- Heat the oil and pour a tad of the pancake batter into the pan. The amount you need to get really thin Palatschinken is just enough so that when you swirl the pan, the batter spreads thinly over the bottom of the pan.
- Now fry the pancakes over medium heat until golden brown on both sides.
- Afterward, stack the finished pancakes on top of each other and keep them warm in the oven at the lowest temperature.
- To serve, take one of the warm pancakes out of the oven and lay it flat on a plate.
- Now place one scoop of the vanilla ice cream on one half of the pancake and fold the other half over it.12.7 oz Vanilla Ice Cream
- Drizzle chocolate sauce over the folded pancake and garnish the finished vanilla ice cream pancake with whipped cream and chocolate sprinkles. Dust with powdered sugar.Whipped cream, Powdered sugar for dusting
- Serve immediately afterward, and enjoy!
Please note that all my recipes are developed and tested in metric grams. I recommend using digital scales for more accurate results. I provided a conversion to US customary in the recipe, but please note that I haven't tested it using this method.
Nutrition values are estimates only, using online calculators. Please verify using your own data.
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⛑️ Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Marcellina
These delicious pancakes with ice cream took me on a trip to Austria. I could just imagine sitting in a Austrian restaurant with a coffee and this dessert! So so good! Thanks for all the tips and easy to follow instructions.
Brianna May
These pancakes are so decadent! I made them for brunch last weekend and my family was in heaven.