Thin Pancakes with Apricot Jam
Delicious thin pancakes filled with fine apricot jam. The preparation is simple, and in a jiffy, you have this treat on the table!
For those who want to enhance the taste of apricot jam, you can add a dash of rum to the apricot jam.
Check out our ice cream pancakes with homemade vanilla ice cream as a delicious variation! Also, worth a peek!
September 26 is National Pancake Day!
Austrians and the word “Palatschinke”
If you’re wondering what the thin pancake name is: they call them “Palatschinken” in Austria. This is good to know, at least if you are on vacation in Austria (especially in Vienna).
In Germany, they call Palatschinken “Pfannkuchen”, which the good Viennese do not like to hear at all when someone calls our delicious Palatschinken that way. 😄
🥘 Ingredients
- Flour – All Purpose Flour or pastry flour
- Eggs
- Yolks
- Vanilla sugar – store-bought or homemade
- Kosher salt
- Milk
- Oil or melted Butter
- Apricot jam
- Water or rum
- Powdered sugar for dusting
See the recipe card for quantities.
🔪 Instructions
Step 1 – The thin pancake dough
To prepare a thin pancake batter, first put flour, eggs, yolks, vanilla sugar, salt, and some milk in a mixing bowl and whisk until smooth. For simplicity, I did this with a food processor rather than by hand.
Gradually stir in the remaining milk. Make sure you get a thin batter. If the dough is thick and dense, thin it with milk.
Now pass the pancake mix through a close-meshed sieve into a mixing bowl and let it rest for 20 minutes.
Step 2 – Frying the thin pancakes
To fry thin pancakes, you need a coated pan.
There are also special non-stick crêpe pans, that have a much lower edge, unlike a regular pan. Whatever you prefer and have on hand, you can use it here.
Add a drop of oil (you don’t need much here) to the pan and heat it up. Once the skillet is hot, pour some batter into the hot skillet.
Estimating the amount takes practice. If I have not made pancakes for a long time, it always takes me two tries to get the right amount.
To make thin pancakes, you need just enough batter so that when you swirl the pan, and the batter spreads in the pan, you create a thin layer, not a thick layer like regular pancakes.
Bake the pancake over medium heat until golden brown on both sides. Keep the finished pancakes warm in the oven at the lowest temperature.
Step 3 – Apricot jam filling
For the sweet filling, combine the jam with a dash of water and pass it through a sieve to make it very fine. Replace the water with rum if you fancy.
Spread the finished pancakes individually with jam and roll them up.
Dust with powdered sugar and serve warm.
🍑 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
- Food processor or whisk
- Coated pan (or non-stick crêpe pan)
- Spatula
- Medium 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 correctly. 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 use it to loosen the pancake from the edge of the pan again and again. This will make it easier to get under the pancake for turning.
- The pancake should be turned in one go. Please do not throw the pancake, 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 up and flip it, poof. Then bake the second side until golden brown when you take it out of the pan.
🎉 Remember, September 26th is National Pancake Day! 🥳
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Thin Pancakes with Apricot Jam
Equipment
- Mixing cup or mixing bowl (with beak for pouring)
Ingredients
- 1 ¼ Cups All Purpose Flour
- 2 Eggs
- 1 Yolk
- 2 tbsp Vanilla Sugar
- 1 Pinch Kosher Salt
- 1 Cup Milk
- 1 tsp Oil or Butter
- 10.6 oz Apricot Jam
- 1 dash Water or Rum
- Powdered Sugar for dusting
Instructions
- Add 1 ¼ Cups All Purpose Flour, 2 Eggs, 1 Yolk, 2 tbsp Vanilla Sugar, 1 Pinch Kosher Salt, and some milk in a mixing bowl and whisk until smooth.1 ¼ Cups All Purpose Flour, 2 Eggs, 1 Yolk, 2 tbsp Vanilla Sugar, 1 Pinch Kosher Salt
- Gradually stir in the remaining 1 Cup Milk. Make sure you get a thin batter. If the dough is thick and dense, thin it with more milk.1 Cup Milk
- Now pass the pancake mix through a close-meshed sieve into a mixing bowl and let it sit for 20 minutes.
- Add 1 tsp Oil or Butter (you don't need much here) to the pan and heat it up. Once the skillet is hot, pour some batter into the hot skillet.1 tsp Oil or Butter
- To make thin pancakes, you need just enough batter so that when you swirl the pan, and the batter spreads in the pan, you create a thin layer.
- Bake the pancake over medium heat until golden brown on both sides.
- Keep the finished pancakes warm in the oven at the lowest temperature.
- For the sweet filling, combine 10.6 oz Apricot Jam with a dash of water, and pass it through a sieve to make it very fine. Replace the water with 1 dash Water if you fancy.10.6 oz Apricot Jam, 1 dash Water
- Spread the finished pancakes individually with jam and roll them up.
- Dust with Powdered Sugar for dusting and serve warm.Powdered Sugar for dusting
Nutrition
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⛑️ Food Safety
- Wash hands, utensils, and work surfaces before preparing food or drinks.
- Use clean glasses, jars, cutting boards, and utensils.
- Keep raw eggs, raw flour, and unbaked dough or batter away from ready-to-eat foods.
- Do not eat raw dough or batter that contains raw flour or raw eggs.
- Keep perishable ingredients chilled until ready to use.
- Do not leave perishable foods or drinks at room temperature for more than 2 hours, or 1 hour if the temperature is above 90 °F / 32 °C.
- Refrigerate leftovers and perishable items promptly in airtight containers.
For further information, check Safe Food Handling – FDA.
