Austrian Palatschinken With Apricot Jam and Fresh Berries

Name: Austrian Palatschinken With Apricot Jam and Fresh Berries
Prep time: 15 min
Cook time: 20 min
Total time: 55 min
Yield: 4 servings, 2 pancakes each; makes 8 pancakes
Cuisine: International
Ingredients: 125 g plain flour (all-purpose flour): Standard white flour gives these pancakes their delicate texture.; 1/4 teaspoon fine salt: Approximately 1.5 g.; 2 large eggs: Approximately 100 g without shells.; 250 ml whole milk.; 1 teaspoon (5 ml) vanilla extract.; 15 g unsalted butter: Melted and cooled until lukewarm, for the batter.; 60 ml sparkling water: Open just before adding it to the rested batter.; 15 g unsalted butter: Melted, for lightly greasing the pan throughout cooking.; 160 g smooth apricot jam: Allow 20 g per pancake.; 16 g icing sugar (powdered sugar): For dusting just before serving.; 200 g fresh mixed berries: Wash and dry well; hull and slice any large strawberries.

Imperial October 25, 2026October 25, 2026

Quick Recipe Version (TL;DR)

These delicate Austrian pancakes are spread with apricot jam, rolled into tender little bundles, and finished with icing sugar and fresh berries. They are thin and lightly golden, not thick or fluffy.

Yield: 4 servings, 2 pancakes each; makes 8 pancakes
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 55 minutes, including 20 minutes of batter resting

Quick Ingredients

125 g plain flour (all-purpose flour)
2 large eggs
250 ml whole milk
60 ml sparkling water, added after resting
30 g unsalted butter, melted and divided: 15 g for the batter and 15 g for the pan
1 teaspoon (5 ml) vanilla extract
1/4 teaspoon fine salt
160 g smooth apricot jam
16 g icing sugar (powdered sugar)
200 g fresh mixed berries, washed and thoroughly dried

Do This

1. Whisk the flour and salt together. Gradually whisk in the eggs and milk, followed by the vanilla and 15 g melted butter, until smooth.
2. Rest the batter for 20 minutes at room temperature, then gently stir in the sparkling water.
3. Heat a 24 cm nonstick frying pan over medium heat for 2 minutes. Lightly brush with some of the remaining butter.
4. Add approximately 60 ml batter, immediately swirl into a thin pancake, and cook for 75 seconds. Flip and cook for 45 seconds. Repeat to make 8 pancakes, using the remaining pan butter as needed.
5. Warm the apricot jam in a small saucepan over low heat for 2 minutes, stirring frequently.
6. Spread each pancake with 20 g warm jam and roll it up. Serve 2 per person with 4 g icing sugar and 50 g berries.

Why You’ll Love This Recipe

Simple ingredients, lovely results: Everyday pantry staples become an elegant Austrian treat.
Beautifully balanced: Sweet-tart apricot jam and juicy berries brighten the buttery pancakes.
Tender and easy to roll: A short batter rest helps the pancakes stay flexible rather than tearing.
Easy to prepare ahead: Make the batter or cook the pancakes in advance, then warm and fill when needed.

Grocery List

Produce: 200 g fresh berries, such as strawberries, raspberries, and blueberries.
Dairy: 250 ml whole milk and 30 g unsalted butter.
Eggs: 2 large eggs.
Pantry: 125 g plain flour, 160 g smooth apricot jam, 16 g icing sugar, vanilla extract, fine salt, and 60 ml sparkling water.

Full Ingredients

For the Pancakes

125 g plain flour (all-purpose flour): Standard white flour gives these pancakes their delicate texture.
1/4 teaspoon fine salt: Approximately 1.5 g.
2 large eggs: Approximately 100 g without shells.
250 ml whole milk.
1 teaspoon (5 ml) vanilla extract.
15 g unsalted butter: Melted and cooled until lukewarm, for the batter.
60 ml sparkling water: Open just before adding it to the rested batter.
15 g unsalted butter: Melted, for lightly greasing the pan throughout cooking.

For Filling and Serving

160 g smooth apricot jam: Allow 20 g per pancake.
16 g icing sugar (powdered sugar): For dusting just before serving.
200 g fresh mixed berries: Wash and dry well; hull and slice any large strawberries.

Austrian Palatschinken With Apricot Jam and Fresh Berries – Closeup

Step-by-Step Instructions

Step 1: Whisk a smooth batter

Put the flour and salt in a medium mixing bowl. In a jug, whisk the eggs with 125 ml of the milk. Make a well in the flour and gradually whisk in the egg mixture, drawing the flour in from the sides until you have a smooth, thick batter.

Whisk in the remaining 125 ml milk, the vanilla, and the 15 g lukewarm melted butter. The batter should be smooth and pourable. If a few stubborn lumps remain, pass it through a fine-mesh sieve.

Step 2: Rest the batter and prepare the accompaniments

Cover the bowl and leave the batter at room temperature for 20 minutes. This gives the flour time to hydrate and helps the pancakes cook up tender and flexible.

Meanwhile, prepare the berries and measure out the jam and icing sugar. If you would like to keep the pancakes warm as you cook, heat the oven to 90°C / 195°F and place an ovenproof plate inside.

Step 3: Add the sparkling water and heat the pan

Gently stir the 60 ml sparkling water into the rested batter. It should now flow easily, like thin pouring cream. Stir only until evenly combined.

Heat a 24 cm nonstick frying pan over medium heat for 2 minutes. Brush the base with a very thin coating of the reserved melted butter. The butter should gently sizzle, not smoke.

Step 4: Cook the first thin pancake

Lift the pan off the heat and pour in approximately 60 ml batter, immediately tilting and rotating the pan so the batter spreads in a thin, even layer over the base. Return the pan to the heat.

Cook for 75 seconds, until the top looks set, the edges begin to lift, and the underside has light golden patches. Slide a thin spatula underneath, flip carefully, and cook the second side for 45 seconds. Look for a tender pancake with delicate browning rather than a crisp, dark surface.

Step 5: Finish the batch and warm the jam

Transfer the pancake to a plate and cover loosely to keep it soft. Repeat with the remaining batter, stirring it gently before each pour and brushing the pan with a little of the remaining butter as needed. Divide the batter across 8 pancakes; the precise amount per pancake will depend on the width of your pan’s base.

Stack the cooked pancakes on the warm ovenproof plate, if using, and cover loosely with foil. While finishing the batch, warm the apricot jam in a small saucepan over low heat for 2 minutes, stirring frequently, until easy to spread. It should be warm, not boiling.

Step 6: Fill, roll, and serve

Lay one warm pancake flat and spread it with 20 g apricot jam, leaving a 1 cm border around the edge. Roll it into a neat cylinder and place seam-side down on a serving plate. Repeat with the remaining pancakes.

Serve 2 pancakes per person. Dust each portion with 4 g icing sugar through a small sieve and add 50 g fresh berries alongside. Serve immediately while the pancakes are warm and the berries are cool.

Pro Tips

Keep the batter thin: Palatschinken should spread quickly when you swirl the pan. Measure the liquids carefully, and do not add extra flour after resting.
Treat the first pancake as your test: If it browns too quickly before the top sets, lower the heat slightly. If it stays pale and sticks, allow the pan to heat a little longer.
Use only a film of butter: Too much butter can make the batter slide around instead of coating the pan evenly.
Choose smooth jam: Large fruit pieces can make rolling awkward. If your jam is chunky, warm it first and press it through a sieve, then measure 160 g.
Dust at the last moment: Icing sugar gradually dissolves on warm pancakes and damp berries, so add it just before serving.

Variations

Raspberry-filled pancakes: Replace the apricot jam with 160 g seedless raspberry jam and serve with fresh raspberries.
Lemon and sugar: Omit the jam. Sprinkle each pancake with 5 g caster sugar and drizzle with 2 ml fresh lemon juice before rolling. Keep the berries alongside.
Still-water option: Replace the sparkling water with 60 ml still water. The pancakes will still be thin and tender.

Storage & Make-Ahead

Batter: Prepare the batter without the sparkling water, cover, and refrigerate for up to 24 hours. Stir gently, add the sparkling water just before cooking, and proceed with the recipe. The overnight rest replaces the 20-minute room-temperature rest.

Cooked pancakes: Cool unfilled pancakes, placing baking parchment between them, and refrigerate in an airtight container for up to 3 days. Refrigerate within 2 hours of cooking. Freeze, well wrapped, for up to 2 months and thaw overnight in the refrigerator.

Reheating: Place the pancakes in a covered ovenproof dish and heat at 150°C / 300°F for 10 minutes, or until warm throughout. Fill with warmed jam after reheating, then add fresh icing sugar and berries. Store berries separately so they do not make the pancakes soggy.

Nutrition (per serving)

Estimated for 2 pancakes with apricot jam, icing sugar, and berries, including all the butter listed. Values vary with the jam and berry mixture used.