Palatschinken Austrian Pancakes with Apricot Jam
Thin Austrian pancakes rolled around tart apricot jam and dusted with icing sugar, made here with gluten free flour.
- Time35 min
- LevelEasy
- Costabout £0.42 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Whisk the flour, xanthan gum, sugar and salt in a bowl. Add the eggs and half the milk and whisk to a thick smooth paste.
- 2
Whisk in the rest of the milk and the melted butter until the batter is the texture of single cream. Rest for 15 minutes so the flour can absorb the liquid.
15 min - 3
Warm a 24 cm non stick frying pan over a medium heat and brush with a little butter. Pour in a small ladleful of batter and swirl to coat the pan thinly.
- 4
Cook for 1 to 2 minutes until the edges lift and the underside is golden, then flip and cook for 30 seconds. Stack the pancakes on a plate as you go, buttering the pan between each.
1 min 30 s - 5
Warm the jam in a small pan for 1 minute so it spreads easily. Spread each pancake with jam, roll or fold into quarters and dust with icing sugar.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.