Pancakes

Pancakes

Palacinke

By
From
Dalmatia
Serves
8

Palacinke are a very popular central European dessert. They’re a once-a-week must on any Croatian table. In fact, walnut and chocolate palacinke are one of the most popular dishes in Croatian restaurants. The French make a very similar dish called crêpes – although the original recipe came from Hungary and is called gundel palacsinta. It is made with a ground walnut, raisin, candied orange peel, cinnamon and rum filling, served flambéed in a dark chocolate sauce. I have provided a simpler recipe designed to make at home in 20 minutes. If you want a shortcut, you can use chocolate and hazelnut spread instead of chocolate sauce.

Ricotta pancakes with strawberry compote

Ingredients

Quantity Ingredient

Cheese filling

Quantity Ingredient
100g roasted almonds
400g bjelovarac, or ricotta, optional
50g caster sugar
1 teaspoon grated lemon zest

Pancake batter

Quantity Ingredient
150g plain flour
2 eggs
200ml milk
1 teaspoon caster sugar
pinch salt
50g unsalted butter, melted
100ml canola oil
ice cream, to serve, optional

Strawberry compote

Quantity Ingredient
100g caster sugar
250g fresh strawberries, washed, hulled and halved
1cm vanilla, split and seeds scraped
50ml lemon juice

Method

  1. For the cheese filling, roughly chop the almonds. Put them in a bowl, add the remaining filling ingredients and gently work into a paste.
  2. For the pancakes, place the flour, eggs, milk, sugar and salt in a food processor or blender. Add the melted butter. Blend until smooth, then strain into a jug. Cover and set aside to rest for 30 minutes at room temperature.
  3. Dip a piece of paper towel in the canola oil and use it to brush the base of a 16 cm non-stick frying pan set over medium heat. When the oil is hot, pour in just enough batter to cover the base. Tilt the pan so the batter completely covers the base in a thin film and pour any excess back into the jug. Cook the pancake for about 1 minute until the underside is golden, then use a metal spatula to flip it over. Cook the other side for just under a minute, until golden. Transfer to a plate and cover with foil to keep warm. Repeat with the remaining pancake mixture.
  4. For the strawberry compote, combine the sugar with 50 ml water in a saucepan and heat to 118°C. However, be careful not to caramelise the sugar, as it needs to be clear and thick. As soon as the sugar is ready, add the strawberries, vanilla seeds and lemon juice. Bring to the boil and immediately remove the pan from the heat. Don’t overcook the strawberries or they will lose colour, flavour and become too soft. Leave the mixture to cool then store in the refrigerator until serving.
  5. To assemble the palacinke, preheat the oven to 180°C.
  6. Spread 2 or 3 tablespoons of the cheese filling onto each palacinke, then fold or roll them. Grease a baking dish with butter, place the palacinke in the dish and cover with aluminium foil. Bake for 10 minutes. Remove the foil, pour the strawberry compote over the palacinke and serve with ice cream, if desired.

Walnut pancakes with chocolate sauce

Ingredients

Quantity Ingredient

Walnut filling

Quantity Ingredient
200g walnuts
50g caster sugar
2 tablespoons raisins
1 teaspoon grated orange zest
100ml whipped cream
pinch salt

Chocolate sauce

Quantity Ingredient
200ml thick cream
50ml milk
200g dark chocolate, chopped
20g unsweetened (dutch) cocoa powder

Method

  1. To make the pancakes, refer to the ingredients and method in the recipe above.
  2. To make the walnut filling, roughly chop the walnuts. Put them in a bowl, add all the other ingredients and gently work into a paste.
  3. For the chocolate sauce, combine the cream and milk in a saucepan over medium heat and bring to just below boiling point. Remove the pan from the heat and gently whisk in the chocolate and cocoa until smooth. Set aside to cool. (Extra sauce will keep refrigerated for up to 5 days.)
  4. To assemble the palacinke, spread 2 tablespoons of the walnut filling onto each palacinke, then fold or roll them. Serve them warm with the chocolate sauce drizzled over.
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