palatschinke

From Austrian German Palatschinke.

palatschinke (countable and uncountable, plural palatschinken)

1. A pancake of a thin crepe-like variety common in the Balkans, Central and Eastern Europe.

   Synonym: palacsinta (Hungarian cuisine)

   • 1919 April 17, “Vienna Is Much Changed by War: Prices Are High, Life Is Dull, and Commodities Are Very Scarce”, in Harrisburg Telegraph, volume LXXXVIII, number 90, Harrisburg, Pa., →ISSN, →OCLC, page 15, column 3:

     At Sacher’s the guest can obtain no bread, even with the most urgent entreaties, but he can be served with all the “palatschinken” he desires, though this favorite Vienna dish—a glorified pancake filled with jam—requires the finest white flour.

   • 1931 February 11, Louella O[ettinger] Parsons, “Ruth and Rockne to Make Talkies: Baseball and Football Kings to Make Series of Sports Films”, in The Morning Post, volume 56, number 11, Camden, N.J., →OCLC, page 15, column 1:

     Our great producers, namely Joseph Schenck and Jessie Lasky, do not eat caviar and breast of chicken. They enjoy spareribs and sauer-kraut with palatschinken.

   • 1938 January 29, “Places to dine”, in The Washington Daily News, 17th year, number 72, Washington, D.C., →OCLC, page 7, column 3:

     DINE tomorrow at the city’s Viennese stronghold—the VIENNESE CAFE in The Blackstone Hotel. […] Desserts: rum cake, palatschinken, apple strudle.^[sic]

   • 1939 July 3, “Pancake Recipes from Abroad Make an Interesting Collection”, in The Gazette, volume CLXVIII, number 157, Montreal, Que., →ISSN, →OCLC, page 7, column 5:

     The Polish contribution to the pancake art, nalesniki, is made by frying the cakes a light brown, then filling them with cheese, sour cream or jam, folding them, and frying again in butter. A similar cake is the Hungarian palatschinken filled with jam or cheese, folded over and sprinkled liberally with sugar.

   • 1949 April 7, Paul V. Coates, “Dining around Town”, in The Mirror, volume 1, number 154, Los Angeles, Calif., →OCLC, page 35, column 1:

     Our desserts were gypsy nudeln (thin noodles sprinkled with powdered sugar and served with a prune jam imported from Czechoslovakia) and palatschinken (light pancakes with cream cheese or marmalade).

   • 1950 June 28, “Austrian Girl Visiting Family Here to Learn Ways of American Life”, in The Eau Claire Leader, volume LXIX, number 151, Eau Claire, Wis., →OCLC, page 11, column 3:

     Palatschinken (or crepes suzette), an Austrian favorite, are prepared as a thin batter of egg, flour, milk, salt—she cannot give exact measurements, for she “feels” the consistency—and then fried in deep fat. Austrians serve them with chopped beef and gravy as appetizers, with cottage cheese or blueberries as an entree.

   • 1969 June 14, Johna Blinn, “*Celebrity* Cookbook: ‘Foods Interfere with Psycic^[sic] Powers’ Says Astrologer Jeane Dixon”, in The Journal-News, volume 80, number 34, Nyack, N.Y., →OCLC, page 9, column 7:

     I make a palatschinke from the pancakes and fill them with whatever I have around: chipped beef or cooked ground beef, flavored with dried parsley and dusted on the outside with paprika.

   • 1992 September 24, Corien des Tombe, “Blackshop’s fine qualities not lost in move to new site”, in The Record, 115th year, Kitchener, Ont., →ISSN, →OCLC, page C16, column 1:

     Fortunately, too, the flagship dessert is still palatschinke, crepes filled with fruit and served with chocolate sauce.

   • 1994 August 4, Corien des Tombe, “Eye for detail: Even the restrooms prove the Blackshop is dedicated to giving patrons excellence”, in The Record, 117th year, Kitchener, Ont., →ISSN, →OCLC, page D14, column 2:

     Blackshop has long been known for one special dessert, palatschinke, crepes with fruit and chocolate sauce.

   • 2001 March 21, Beth Van Horn, “Pancakes come in a world of variety”, in Centre Daily Times, State College, Pa., →ISSN, →OCLC, page 3C, column 1:

     Americans tend to think of pancakes as relatively thick rounds. The worldwide range goes from the thin, light French crepes, Hungarian palacsinta and Austrian palatschinke to a thick, hearty cake made from bran.

   • 2011 August 25, Moriah Balingit, Sadie Gurman, “Hundreds mourn flooding victims”, in Pittsburgh Post-Gazette, volume 85, number 25, Pittsburgh, Pa., →ISSN, →OCLC, page A-10, column 4:

     She made dynamite apple strudel and palatschinke, the paper-thin European pancakes that she would personalize with powdered sugar.

   • 2016 August 12, Aegis Cremation & Funeral Services, “Plocek, Elsa”, in Press & Sun-Bulletin, Binghamton, N.Y.: Binghamton Press Co., →ISSN, →OCLC, “Obituaries” section, page 9C, column 1:

     Her halupki, palatschinke, kapusta and potato pancakes were legendary.

   • 2022 March 1, Katy McGuinness, “The science of perfect pancakes”, in Irish Independent, Dublin, →ISSN, →OCLC, page 29, column 1:

     You could of course shake things up with Moroccan-style msemen, Dutch babies, fluffy Japanese souffle pancakes, Korean hotteok or the blintzes and palatschinke favoured in Eastern Europe, but if you fear a revolt if you offer up anything other than the traditional crepe, and if you don’t have your dad’s or granny’s handwritten instructions tucked away between the pages of a collapsing Home Economics text book, then a quick search for Darina or Delia’s take online will deliver.

• palatschinke on Wikipedia.Wikipedia