Palatschinken

The Central European pancake is called Palatschinke (the plural Palatschinken) in Austrian and Bavarian German.

The pancake

"Palatschinken" are thin pancakes. Unlike thick American pancakes, Palatschinke is filled with different types of food and eaten for lunch or dinner.Palatschinke is thin and comparable to the French crêpe.Palatschinken are traditionally filled with apricot jam or strawberry jam [June Meyers Authentic Hungarian Heirloon Recipes Cookbook] , rolled up and sprinkled with some confectioner's sugar, but a variety of different thick fruit jams called lekvar (plum, prune, raspberry, cherry or sour cherry), lemon juice and sugar, apple or chocolate sauce, nuts, dried or fresh fruits, sweet cottage or quark cheese and raisins, cocoa powder, poppy seed, or any combination thereof, are often used.A well known palatschinke is the Gundel pancake (Gundel palacsinta), made with ground walnuts, raisin, candied orange peel and rum filling, served flambéed in dark chocolate sauce made with heavy cream and cinnamon.Palatschinke may also be eaten unsweetened, filled with cheeses, meat or vegetable stews, mushrooms, or cut into thin strips and boiled in broth, called Flädle in German. Flädle is used for example in Frittaten soup.

Etymology

The German term "Palatschinken" is derived from the West Slavic/Hungarian, which borrowed the word from the Romanian "plăcintă". In Romanian the word developed from the Latin "placenta" (cake). The pancake is called in Austrian and Bavarian "Palatschinke", "palacsinta" in Hungarian [June Meyers Authentic Hungarian Heirloon Recipes Cookbook] , in most Slavic languages (Ukrainian, Czech, Slovak, Slovenian, Bosnian, Bulgarian, Croatian, Serbian) "palačinka" (Cyrillic: палачинка). In Polish, the equivalent is called a "naleśnik", in Romanian "clătită".

ee also

*Crêpe
*Kaiserschmarrn

External links

*Gundel pancake (palacsinta) [http://www.gundel.hu/etterem/index.php?lang=en&mid=3 recipe]

References