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Sweet Pancakes

Source: Eating Well by Burt Wolf
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Active Time:  30 Minutes
Total Time:  30 Minutes
  Makes 12 pancakes, or 6 servings
The leading culinary guidebooks to Europe regularly recommend the Goldener Hirsch restaurant as having some of the best and most authentic of Austrian food, and classic examples are found in the work of their pastry chefs. A perfect example is a dessert called Palatschinken - "sweet pancakes."
1 3/4 cups unbleached all-purpose flour
2 cups 1 percent milk
1 tablespoon confectioners' sugar
1 whole egg
4 egg whites
vegetable oil
1 cup apricot preserves, heated
Confectioners' sugar, for garnish
Whisk the flour, milk, 1 tablespoon confectioners’ sugar, and a pinch of salt until smooth, about 3 minutes. If mixture isn’t smooth, add more milk, a little at a time. It should look like the consistency of very heavy cream. Then whisk in the whole egg and the egg whites.

Place a 9-inch crepe pan or nonstick frying pan over medium heat. Lightly oil pan with vegetable oil and pour about 2 ounces (1/4 cup) of the batter into the pan, turning pan quickly to cover the surface. The pancake should cover the entire surface of the pan and not be thick. If batter seems too thick to do this, add more milk and whisk batter until smooth.

Allow the pancake to brown slightly, turn it with the help of a spatula, and brown slightly on the other side. Remove from the pan when done and stack between two heated plates to keep warm. Oil pan lightly before cooking each pancake.

When all pancakes are done, begin filling with apricot preserves. Place about 1 tablespoon of preserves in the middle of each pancake and fold into thirds. Place 2 pancakes on each serving plate and sift some confectioners’ sugar over each.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 12 pancakes, or 6 servings
Calories: 344
Fat. Total: 4g
Fiber: 2g
Carbohydrates, Total: 67g
Sodium: 110mg
% Cal. from Fat: 10%
Cholesterol: 39mg
Protein: 10g
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