BY CHEF ANTON EGGER

INGREDIENTS

For the Pancake batter:
  • 1 cup / 150 grams all-purpose flour
  • 1 cup / 250 ml milk
  • 3 whole eggs
  • 1 pinch salt
  • 4 tablespoon melted butter, or neutral tasting oil for coating the pan
For the Filling:
  • 4 tablespoon apricot jam
For the Serving:
  • 2 tablespoons powdered sugar
  • 2 glasses milk, cold

GUIDE / INSTRUCTIONS

“Marillenpalatschinken” Austrian Pancake with Apricot Jam
Step 1 – Heat up the Oven:
  • Preheat the oven to low temperature. 200 degrees fahrenheit / 90 degrees celsius.
Step 2 – Prepare the Pancake Batter:
  • Stir the flour with the milk and salt until smooth.
  • Then add eggs and stir until you achieve a runny batter.
  • Set aside and the let the dough rest for about 20 minutes in room temperature.
Step 3 – Let’s pan-fry our Austrian Pancakes:
  • Heat up some butter / oil in a (8 inch / 20 cm) frying pan, just enough to coat the pan.
  • Pour a little of the pancake batter into the pan and then let the batter run evenly so that the bottom of the pan is completely covered with a thin layer of batter.
  • Once the bottom side is golden in color, flip it with a spatula and cook the other side for about 15 seconds. Transfer to a plate and keep them warm in the preheated oven until all pancakes are made.
  • Repeat until you finish the rest of the batter.
Step 4 – Fill the Pancakes and let’s serve them:
  • Spread each pancake evenly with apricot jam and roll it from one side to the other.
  • Dust them with powdered sugar and serve with a glass of cold milk. Yummy…!

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“Marillenpalatschinken” Austrian Pancake with Apricot Jam or if you choose, use your favorite jam, serves 2.

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