My Oma started making palatschinken for my sister and I as a "special breakfast." As we became older (and bolder), we started begging her to make them during all times of the day. The last time I had palatschinken was just at 3 pm.  

These are better than crepes and pancakes, and they're rolled, so they'll still look pretty even after you butcher flip them in the skillet. Good luck!

sweet, wheat, pastry, dough, flour, bread
Isabella Martin


  • Prep Time:15 mins
  • Cook Time:20 mins
  • Total Time:35 mins
  • Servings:14
  • Medium


  • 3 eggs
  • 1 cup half and half or 1/2 cup whole milk and 1/2 cup heavy cream
  • 1/3 cup club soda
  • 7/8 cups sifted flour
  • 3 tbsp sugar
  • 1 dash salt
  • 1 teaspoon vanilla extract
  • 2 tablespoon butter
  • 1/4 cup jam apricot or raspberry
wheat, flour, dough, sweet, pastry, bread
Isabella Martin
  • Step 1

    Get out all of your ingredients along with a large mixing bowl and whisk.

    Isabella Martin
  • Step 2

    Pour 1 cup of half and half into the large mixing bowl. If you want to be fancy (or if you don't have any), you can make your own half and half using 1/2 cup of whole milk and 1/2 cup of heavy cream.

    #SpoonTip: If you don't want to do this, you can also just use 1 cup of whole milk.

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    Isabella Martin
  • Step 3

    Whisk the 3 eggs into the half and half until the mixture is a pale yellow color.

    dairy product, sweet, pudding, milk, cream
    Isabella Martin
  • Step 4

    Continuing to whisk, add in 1/3 cup of club soda.

    #SpoonTip: To make opened club soda more fizzy, give it a few shakes.

    dough, batter, pudding, cream, flour, egg, dairy product, milk
    Isabella Martin
  • Step 5

    Using a sifter, sift the 7/8 cups of flour into the egg mixture. Only sift a little at a time and try not to get flour everywhere.

    SpoonTip: if you don't have a sifter, you can also "whisk" your flour using a fork in a separate bowl. This will get some of the clumps out, making your batter smoother.

    plain flour, milk, sweet, salt, wheat, dough, cereal, flour
    Isabella Martin
  • Step 6

    After you've sifted about half of the flour, stir the mixture until smooth. Sift the other half, and stir again.

    cake, dairy product, pastry, sweet, coffee, egg, cream, dough, milk, flour
    Isabella Martin
  • Step 7

    Once your batter is smooth, add 1 teaspoon of vanilla and a pinch of salt.

    egg, dairy product, flour, cream, milk
    Isabella Martin
  • Step 8

    After stirring in the vanilla, add 3 tablespoons of sugar. Depending on how much sweetness you like, add more or less sugar.

    pudding, dough, white sauce, batter, bread, dairy product, cream, flour, milk
    Isabella Martin
  • Step 9

    Now comes the hard part: cooking the palatschinken. Using a large skillet, melt ~1/3 tablespoon (1 teaspoon) of butter on high heat. When the butter is fully melted, ladle in enough batter to cover the center of the skillet.

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    Isabella Martin
  • Step 10

    Using the back of the ladle, smooth out the batter into a thin circle. You can also tilt your pan to move the batter around.

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    Isabella Martin
  • Step 11

    Once the batter in the center of the pancake is no longer runny and/or the other side of the pancake is golden-brown, you can flip it over. When the newly-flipped side is also golden-brown, the pancake is finished.

    sweet, dough, butter, bread, egg, milk, flour, batter, cream, dairy product
    Isabella Martin
  • Step 12

    Your first few pancakes will be very ugly. They might be a little broken from the flip...

    pastry, egg, dairy product, dough, cake, bread, batter, flour
    Isabella Martin
  • Step 13

    Or they might be too thick...

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    Isabella Martin
  • Step 14

    But once you get the hang of it, you'll be able to produce some crispy, golden-brown, round, and delicate palatschinken. The good thing is that it doesn't really matter since they're all getting stuffed with jam and rolled.

    #SpoonTip: If you have a friend helping you cook, she can jam/roll the pancakes while you cook. If not, you can keep the pancakes warm by placing them in a pan in the oven heated at 200˚F.

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    Isabella Martin
  • Step 15

    Traditionally, these are stuffed with apricot jam, but raspberry works well, too. Spread 1-2 teaspoons of jam on the top third of the pancake.

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    Isabella Martin
  • Step 16

    Using your fingers, delicately roll the pancake.

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    Isabella Martin
  • Step 17

    Keep this up, until all of the pancakes are stuffed and rolled.

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    Isabella Martin
  • Step 18

    If you're not planning on serving them immediately, place the rolled pancakes in the heated oven. If you're ready to eat, dust with powdered sugar and enjoy!

    wheat, dough, flour, sweet, pastry, bread
    Isabella Martin