Our family loves palačinky, and I'm sure it's the same in other Czech households! The basic batter for palačinky tastes neutral on its own, because it contains no sugar. Therefore, this rolled delicacy can be made with both sweet and savory fillings.
➜ What Are Palačinky
Czech palačinky resemble classic French crepes or Austrian Palatschinken. Palačinky are created by spreading smooth batter in a thin layer on a round-shaped pan, and then frying it on both sides until slightly brown. Fried pancakes are then variously filled, rolled up, or folded, and served.
Slovaks, our eastern neighbors, have a similar recipe made with potato dough called lokše.
In this recipe, I present to you a traditional way of filling: palačinky brushed with strawberry jam, rolled, and finally dusted with icing sugar.
TIP: Try out lívance, Czech pancakes covered in cinammon-sugar combo!
➜ Ingredients
Here you’ll find ingredients for Czech homemade palačinky crepes, an easy to follow and foolproof recipe:
- All-purpose flour; ideally sifted
- Milk
- Eggs
- Unsalted butter; melted
- Pinch of salt
- Vegetable oil; for frying
- Strawberry jam; for filling
- Icing sugar; to dust the rolled palačinka
In my experience, palačinky batter is better if you use eggs and milk warmed to room temperature.
✅ You’ll find the exact amount of ingredients below in the recipe card, which you can also print out.
➜ Instructions with Photos
STEP 1: In a bowl, whisk the eggs with milk, add the melted butter, salt, and gradually whisk in the flour until a smooth semi-liquid batter is created.
Set aside and leave the batter to rest for at least 30 minutes. I let the batter rest on the kitchen counter; I never put it in the fridge because it contains melted butter.
STEP 2: Brush a non-stick pan with the oil. You don't need a large amount; just a little is enough.
Place the pan on the stove over medium heat. Allow the pan to heat sufficiently.
STEP 3: Remove the pan from the stove. Pour in some of the rested batter with a ladle. Let it spread evenly over the entire surface of the pan with a circular motion of the hand. Put the pan back on the stove.
Tip: The amount of batter necessary for one palačinka will depend on the size of the pan used. Allow approximately one ladle of batter for a 10 inches pan.
STEP 4: Once the palačinka is firm and can be moved while you shake the pan, flip the crepe carefully.
STEP 5: Fry the palačinka on the second side until slightly golden. It takes less time than to fry the first side – one minute, and you're done.
Serving
Place the fried palačinky on a plate, spread with jam, roll up and sprinkle with icing sugar. Instead of rolling up, fold the palačinka simply twice into a triangle shape.
Enjoy Czech palačinky warm or cold; both variants taste great.
If you store the remaining palačinky in a fridge, wrap them in foil to prevent the surface from drying out.
➜ Cook’s Tips
- Let the batter rest for at least half an hour before frying the pancakes. You can also prepare the batter the day before, then cover and refrigerate.
- Grease the pan with a pastry brush dipped in vegetable oil. The fat will be evenly distributed everywhere, and the pancakes will fry well. Repeat before each palačinka is fried.
- Stir the batter in the bowl thoroughly each time before pouring it into the pan. The flour tends to settle on the bottom and separate from the rest of the dough.
➜ FAQ
You'll make the palačinky batter quickly by mixing all ingredients in a large bowl. I always grab a hand whisk, which whips everything perfectly and prevents lumps from forming. Another option is to use a blender and let it prepare a smooth palačinky batter without any effort.
The resulting pancake batter should have a semi-fluid texture, be smooth, and free of lumps or other solid particles.
Preferably use a special pancake pan. It has a non-stick surface and low beveled edges, so the palačinky don't stick and turn very well. The ideal pan size for frying Czech palačinky is around 10 inches (25 cm).
If you find that the palačinky tear too much when you flip them, it means only one thing - the batter is too thinned with milk and needs to be thickened with flour. Conversely, batter that is not spreading well needs to be thinned. Add a little milk to the bowl (about three tablespoons) and mix thoroughly.
More Czech desserts:
- Apple strudel – roll pastry filled with apples
- Kaiserschmarrn – shredded pancake aka trhanec
- Plum streusel cake – easy coffee cake
- Puffed pancakes – Czech svítek
Tried this recipe?
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Czech Palačinky Recipe
Ingredients
- 1 and ½ cups (200 g) all-purpose flour
- 1 and ¾ cups (420 ml) milk
- 2 eggs
- 1 Tbsp unsalted butter melted
- pinch of salt
- vegetable oil for frying
- strawberry jam for filling
- icing sugar to dust finished palačinka
Instructions
- In a bowl, whisk the eggs with milk, add the melted butter, salt, and gradually whisk in the flour until a smooth semi-liquid batter without lumps is created.
- Set aside and leave the batter to rest for at least 30 minutes.
- Brush a non-stick pan with the oil. You don't need a large amount; just a little is enough.
- Place the pan on the stove over medium heat. Allow the pan to heat sufficiently.
- Remove the pan from the stove. Pour in some of the rested batter with a ladle. Let it spread evenly over the entire surface of the pan with a circular motion of the hand. Put the pan back on the stove.
- Once the palačinka is firm and can be moved while you shake the pan, flip the palačinka carefully.
- Fry the Czech crepe on the second side until slightly golden. It takes less time than to fry the first side – one minute, and you're done.
Notes
- Makes about 10 pieces.
- Place the fried palačinky on a plate, spread with jam, roll up and sprinkle with icing sugar. Instead of rolling up, fold the palačinka simply twice into a triangle shape.
- Grease the pan with a pastry brush dipped in vegetable oil. The fat will be evenly distributed everywhere, and the pancakes will fry well. Repeat before each palačika is fried.
- Stir the batter in the bowl thoroughly each time before pouring it into the pan. The flour tends to settle on the bottom and separate from the rest of the dough.
- If you store the remaining palačinky in a fridge, wrap them in foil to prevent the surface from drying out.
DISCLAIMER: Because I come from Central Europe, my recipes are based on metric units such as grams or milliliters. Check out how I convert metric units to the U.S. system:
Conversion chart Nutrition Disclosure
Peter Sustr
Love it! My favorite breakfast to make for my daughter.
Thanks for sharing.
Petra Kupská
Ahoj Peter, thank you for your nice comment! Palačinky are a favorite No.1 with my sons too. I make palačinky in the evening when I get home from work and have time to prepare them. Usually, once I make one piece, they eat it right up. Best wishes from the Czech Republic, Petra
Sandie Gordineer née Drotleff
I’m of Transylvanian Saxon heritage. We make an almost identical recipe, a family favorite, called kletitten by one side of the family and plachinta by the other, both Saxon. It was taught to me by my grandmothers and now it’s a requested favorite of my own grandchildren.
Petra Kupská
Thank you so much for your kind comment and insightful remarks! I looked up information about the Transylvanian Saxon community with great interest. It is amazing how many stories history has to offer! Palačinky crepes/pancakes are popular across Europe, I think they are based on an identical recipe, just each nation tweaks it a bit. Either way, they are a delicious dessert that is enjoyed by children and adults alike 🙂
Pavla Bajgar
I made them for my canadian grandkids when they were young and could not keep up! They called them "roll-ups".
Now, they are teenagers and I would not even dream of making their tummy full! They have this Czech recipe and can make it themselves!
Also delicious for supper (omit sugar) stuffed with chicken, asparagus and mushroom sauce or any other vegetable. Endless possibilities! Love your website! Thank you!!
Anicka Cooklikeczechs.com
Hi Pavla, I am delighted to hear that! It is lovely that your grandchildren enjoy them still. Precisely - palacinky are greatly customizable and anyone can make them exactly to their liking.
Thank you so much for the kind comment 🙂
Lubica
It's also slovakian meal
Trudy Hartlieb
I make them for Sunday Breakfast and have leftovers the next day.Sometimes even for a coffee break treat with cinnamon sugar.Always delicious.
Petra Kupská
Ahoj Trudy, your tip for palačinky with cinnamon sugar is great, thank you the idea, I will definitely try it next time!
Tony Phillips
Known in the U.K as pancakes! Try with fresh squeezed orange juice and sprinkle with sugar.
Petra Kupská
Yes, I would say that "palačinky" are known in every country, and everywhere they have a name for them. Czech palačinky, Austrian Palatschinken, French crepes, U.K. pancakes 🙂 Maybe someone else will join in and let us know another tip on what palačinky are called in their country?
P. S. Thanks also for the great tip on serving!
Scott L Michalec
Almost exactly the same as my Bohemian grandmother's recipe. I remember staying the night with my grandparents after I sat for the Illinois Bar Exam 32 years ago. That night she made me svickova and the next morning palacinky. It made me calm after 2 days of stress. I remember it like it was yesterday and I smile.
Petra Kupská
Ahoj Scott, thank you so much for sharing your memories! It's a truth that good food helps to get rid of stress, moreover, if a loved one makes it, it is doubly true. Svíčková and palačinky are beautiful examples of comfort Bohemian food, I believe your grandmother was great at making them. My dad used to prepare the best palačinky in our house, he could stand at the stove and flip them for an hour just so us kids could enjoy them. Such sweet memories! Greetings from the Czech Republic, Petra
Vladimir Jager
Lokse and palacinky are two different things. They are not make as palacinky.
Crepes, palacinky and palacinky are in Slovakia also under same name.
Petra Kupská
Indeed, you are right. I mentioned lokše because someone asked me about them. In my family, lokše are prepared sweetly spread with plum jam, then rolled up and served like palačinky pancakes – so they are similar in appearance. I learned how to make them this way from my father-in-law, who comes from a Moravian town called Jemnice.
De
This is too funny reading the comments... My Dad was a Transylvanian Saxon. ( born there ) and my Mom's Father was Slovak from Bohemia. I finally realized how I came to have such the Hippie Gypsy soul... " Landzman" as my Dad would say... makes me feel not so much a Dinosaur reading there are others from my origins..
Anyways, I'll always see my Mom preparing Kolach the Old fashioned way, grinding the walnuts , raising the dough over our floor heater.. rolling up with raisens.. so Good!! Christmas and New Years were the only times she made it
I could kick myself for not learning how to bake that..
She filled her Politzinci with either Strawberry jelly or cottage cheese and raisens. When I was little , I liked the jelly...I grew up to prefer the cottage cheese and raisen... Memories....
Petra Kupská
De, thank you for your fond memories of your childhood. I think many of us can relate; I have recollections that are very similar. Now, my teenage sons rave about the meals my mother prepares, and it's all thanks to the fact that she's still absolutely fit and active (she's 74). Greetings from Bohemia! Petra
De
Oh ya, my Grandpa ( Mom's Dad,) was born in Liptov, if that still exists.. and Grandma was born in Ohio..
I'm a California Girl..
Petra Kupská
Liptov, now I see, it is a historical region in today's Slovakia 🙂