Pancakes Recipes from Central and Eastern Europe

Pancakes are so good, they are cooked all over the world. And this is not a figure of speech. From thin crepes in Western Europe to hearty, savory versions in Asia, flapjacks appear in different shapes and sizes but are equally loved everywhere. Consider giving up your favorite classic American pancakes just for a while and replace them with one of these easy and simple pancake recipes coming from the heart of the old continent.

In Central and Eastern parts of Europe, pancakes are called palatschinke or palachinka and are very alike French crêpes. They appear in the Balkan countries, Albania, Austria, Germany, Estonia, Hungary and other countries. These flapjacks are believed to originate from the Roman Era and that they have gotten their name from the Latin word ‘placenta’, which means ‘a flat cake’.

The main difference between these pancakes and crepes is that crepe batter is recommended to be left for at least an hour before cooking, whereas palatschinke can be cooked straight away.

The runny batter for palatschinke is made with flour, eggs, milk, and salt. It is fried in a pan greased with vegetable oil or butter. These pancakes are usually rolled instead of folded around a filling and often eaten for lunch or dinner.

Traditional fillings include fruit jams, most commonly strawberry, plum, and apricot, often covered with confectioner’s sugar.

Less common toppings are prune, cherry, raspberry, and sour cherry jams, apple sauce, lemon juice with sugar, cocoa powder, chocolate sauces and creams like Nutella, nuts (almonds or walnuts), fresh or dried fruits, cheese, poppy seeds.

Palatschinke Pancake Recipe


1 cup all-purpose flour

2 teaspoons sugar

pinch of salt

2 cups milk

2 eggs

2 tablespoons butter

How to make

Combine flour, sugar, and salt in a large bowl. Pour eggs and milk whisked together in advance and stir until fully incorporated.

Grease a nonstick skillet or pan with butter and heat over medium heat. Add 1/4 cup of the batter and swirl the pan to form a palatschinke. Cook until golden brown, for about a minute or two, turn and cook until the other side is brown as well.

These pancakes can be used to arrange a super decadent delight originating from Hungary called ‘Rakottpalacsinta’. The pancakes are layered with various toppings like cottage cheese jam, raisins, and nuts in between, then baked in the oven. This amazingly easy and delicious dessert is served hot, cut in wedges like a cake, and pairs beautifully with a warm cup of coffee!

pancake recipes

Gundel Pancake Recipe

Another great version is the Hungarian Gundel, a pancake filled with an amazingly rich filling (read below to find out what it is filled with), then flambéed in a dark chocolate sauce.

This famous pancake was first prepared by a man called Gundel Károly,  who owned a very famous restaurant in Budapest in the period between the two world wars. The pancakes were so good that the restaurant became famous not only in Europe but also in the States. The restaurant still exists today and still serves this delight.


5 palatschinke pancakes, made following the previous recipe.


1 cup ground walnuts (half ground, half chopped)

¾ cup heavy cream

½ cup sugar

¼ cup raisins

3 tablespoons rum

1 teaspoon grated orange peel

½ teaspoon ground cinnamon

Chocolate sauce

¼ cup dark chocolate

1 tablespoon cocoa powder

2 egg yolks

¾ cup milk

½ cup sugar

1 tablespoon unsalted butter

3 tablespoons rum

1 teaspoon vanilla extract

How to make

Filling: Soak the raisins in warm water. In a bowl, add the walnuts (chopped and ground), followed by the sugar, grated orange peel, cinnamon, and raisins. Add the plums. Warm up the heavy cream just a bit, then add it to the bowl. Heat the mixture until thick and creamy. Set aside to cool, then add the rum.

Chocolate sauce: Beat the egg yolks and sugar together then add the milk and vanilla. Heat the mixture until thick and creamy but don’t boil it. Stir in the chocolate and cocoa. The butter goes in at the end. Keep stirring until it is fully melted. When this mixture is cooled, add the rum.

To serve the pancakes, put some filling in the middle and fold. Sprinkle with some butter and heat in the microwave for about half a minute. Alternatively, you can heat in the oven for about 4 minutes. The sauce should be heated too before pouring it over the pancakes.

Savory Palatschinke Pancake Recipe

Palatschinke are often eaten unsweetened, in combination with savory additions ranging from vegetables (mushrooms, cabbage, or spinach), cheese, sour cream, or meat.

Hortobágyipalacsinta is the name for palatschinke filled with meat, originating in Hungary. They are usually made with ground pork or chicken, but veal is also commonly used. The filling is folded just like a burrito and served with a sauce.


Pancake batter

1/2 cup plain flour

2 eggs

1/2 cup milk


½ pound ground meat

1/4 cup diced onions

2 peeled and diced tomatoes

1/4 diced yellow pepper

Salt, pepper, parsley and paprika to taste

1/4 cup sour cream

1/2 cup water

2 Tbsp. olive oil


sauce from the filling, combined with 2 tablespoons of flour and 1/2 cup sour cream.

How to prepare

Heat the oil in a saucepan and cook the onions until soft and translucent. Add the meat and cook until brown. Add the pepper and tomatoes, then add the spices (note ½ tablespoon paprika should suffice). Pour the water and cook until the meat is tender. Add the sour cream and stir. Place a large sieve over a bowl and pour the meat filling over it.

Make the pancakes following the instructions given in the recipe above. Put some of the meat mixture in the center of each pancake and fold. Place the folded pancakes in a casserole dish and cover with the sauce. Place in a preheated 350 degrees F oven and bake for about 10-15 minutes. Serve with a salad.

tomato soup

How to Make Canned Tomato Soup Stand Out

Ok, let’s get something straight: The best type of tomato soup is the one made with fresh, ripe tomatoes and nothing can change that fact. It is not only more delicious, but also more nutritive and better for you.

But what if it is not the season for tomatoes? Or you have forgotten to buy tomatoes? Or you have tomatoes but they are not ripe enough to be included in a soup? Well, I believe that everyone has a few tomato soup cans sitting in the pantry, so use these three reasons as an excuse to eat canned food. It’s ok if you do it once in a while. Even if the only reason is being lazy.

That brings us to the next issue: canned tomato soups taste pretty bland. So, we need a few tips and tricks to boost their flavor.


Tips and Trick for Canned Tomato Soup Recipes


Combine canned tomato soup with a diced fresh tomato, the complement with a few chopped fresh basil leaves and double cream to make it thicker. Other forms of tomato you can add are tomato paste, tomato purée, and tomato juice.


Add a drizzle of pesto, homemade or store-bought, for instant flavor, cheesiness, nuttiness, and creaminess. Stir it into your soup at the end of cooking or add a dollop to each bowl and garnish with toasted pine nuts.

For a more exotic take on tomato soup, add a bit Thai red curry paste (one or two tablespoons should be enough), combine with cooked rice, then top with shrimp. Another way is to add fish sauce (from a few drops to ½ cup, according to taste). You can also add chopped fish filets to make a Vietnamese tomato soup recipe.


Croutons are not the only form of bread that can be included in your tomato soup. Combine your tomato soup with flavorful bread. Rub a slice of bread with garlic and top with grated hard cheese like Cheddar. Broil it until the cheese is melted and place it floating on your tomato soup. Alternatively, you can opt for a toasted baguette slices.


Sautee some bacon, then use the same grease as roux – simmer the canned tomato soup in it, together with some double cream. Use the bacon as a garnish.

Sautéed Veggies

Sauté aromatic veggies like onion, garlic, carrots, and celery in oil or butter until soft. Alternatively, you can also sauté spinach or kale. However, make sure that all your veggies are cut into bite-sized pieces. If you like meat in your soup, sauté some cubed chicken breast as well. If you choose to go with oil, use healthy alternatives like olive oil or sesame oil. The later one will also contribute nutty flavor.


Everybody knows that tomato soups love cheese! For an instant cheesy taste, top the soup with shredded hard cheese like Parmesan or Gruyere or softer cheese like American cheese, Feta or Mozzarella.

Alternatively, you can serve with grilled cheese or grilled cheese sandwiches on the side. Another (vegan) option is to use nutritional yeast. These golden flakes are heated in water until creamy and, besides cheesy and salty taste, they also act as a thickener!


Make your soup heartier and more fulfilling by adding pasta. The best option is tortellini – meaty for meat lovers, cheesy for vegetarians. Simply take frozen tortellini and add them directly to simmering soup.


For a surprising twist, add some vanilla! Many tomato soup recipes call for an acidifier like vinegar or lemon juice to emphasize the tomatoes’ natural acidity. These are often combined with regular or brown sugar to balance the taste. However, adding just a pinch of vanilla bean-infused sugar will add a little sweetness and aroma, without overpowering your tomato soup.

You need a detailed guide on tomato soups? You’re welcome.

almond butter pancakes recipe

How to Make Almond Butter Pancakes

Yesterday I had chocolate with whole almonds my cousin had brought from Budapest. It was absolutely fantastic. It got me thinking I haven’t used almond in my sweet treats for some time and the next thought was – pancakes!

There was once a period in my life when I enjoyed almond flapjacks intensively. Maybe too intensively and that is probably the reason why I stopped 😊 But in the meantime I have discovered almond butter as well. So, the next logical step was to use almond butter in my quick, easy and delicious pancake recipes and see how it worked.

Using Almond Butter in Pancake Recipes

Almond butter is a paste made from almonds. It can be smooth or crunchy, roasted or raw, salted or unsalted, stir (subject to oil separation) or no-stir (containing emulsifiers), organic or non-organic. So many varieties to choose from!

So, which type is the best for your pancake recipes? I’d say go for 100% natural almond butter that contains no added sugars, preservatives or artificial coloring. The best part is that you can easily make it at home. All you need is a food processor and some patience – your nut butter will be ready in 30 minutes.

Place 3 cups of almonds in a food processor, cover with a lid and process for about 30 minutes. Stop to scrape the sides from time to time. The butter is ready with the oils have released and is completely creamy & smooth. Transfer into glass containers and store in the refrigerator.

Most recipes call for a ¼ cup of almond butter into the batter. In that case, omit regular butter. Optionally, this butter can be used as a spread on top of your flapjacks. Combine it with chocolate chips, blueberries, bananas, strawberries, apples, cinnamon, maple syrup, and/or crushed peanuts, of course.

Almond Butter Pancake Recipe


2 cups whole wheat flour

2 teaspoons baking powder

1/2 teaspoon baking soda

2 teaspoons cinnamon

1/2 teaspoon salt

1 1/4 cups milk

1/2 cup Greek yogurt

1 egg

3 tablespoons almond butter

2 teaspoons vanilla


Whisk together the dry ingredients in a large bowl. In another bowl, whisk together the wet ingredients. Add the wet mixture into the dry mixture and stir until combined but slightly lumpy.

Lightly grease and heat a griddle over medium heat. Pour about a ¼ cup batter per pancake onto the griddle and cook until bubbles form. Flip and cook the opposite side until light brown.

Serve with blueberries and maple syrup.

Why is Almond Butter Good to Use in Pancake Recipes?

Almond butter is often used in vegan pancake recipes as an alternative to regular butter. In addition, it is a perfect alternative to peanut butter for people who suffer from peanut allergies or just don’t like the peanut taste.

Besides nutty taste, almond butter contributes a considerable amount of nutrients to your flapjacks – it is rich in vitamin E, dietary fiber, potassium, calcium, iron, and manganese. Moreover, the fats in this nut butter are mainly unsaturated, which means they don’t increase the cholesterol levels.

Delicious and healthy, what more could you wish for from your fluffy flapjacks? Bon Appetite!

cashew butter pancakes recipe

Amazing Cashew Butter Pancake Recipes

Whether you are vegan or just a big fan of all things nutty, cashew butter is just for you! I have discovered this amazing ingredient recently but it was after I used it in my favorite pancake recipe that inspired me to share it with the world.

Why Use Cashew Butter in Pancake Recipes

Cashews are native to Brazil but are most popular in Asian cuisine. They are protein, dietary fiber and minerals like zinc, copper, and magnesium. These nuts also contain antioxidants that are responsible for your overall good health.

What sets cashews apart from other butters is their healthy fat content. They are composed mostly of unsaturated fats which lower the risk for cardiovascular disease, diabetes, cancer, and obesity.

These nuts are perfect in vegan pancake recipes as a substitute for regular butter. Moreover, they are a great alternative to peanuts for those who suffer from a peanut allergy or simply dislike the peanut flavor.

Making Cashew Butter for Your Pancake Recipes at Home

When it comes to choosing the best type of cashew butter to incorporate in your flapjacks, opt for 100% natural, homemade variation. It is not only very easy and simple to make, but it is also free of added sugars, preservatives and emulsifiers.

17oz. raw cashews

½ tsp salt

Add the nuts and salt to the bowl of your food processor and process until smooth and creamy (this might take from 20-30 minutes). Stop to scrape the sides from time to time. Optionally, you can add ½ vanilla. Keep in glass jars in the refrigerator.

Cashew Butter Pancake Recipe #1

1 1/2 cup almond flour

1 teaspoon baking powder

1/2 cup cashew milk

1 egg

2 tablespoons cashew butter

1 tablespoon maple syrup

½ teaspoon vanilla extract

Whisk together the dry ingredients in a large bowl, then add the wet ingredients. Stir until well incorporated. Heat a greased griddle over medium-high heat. Scoop about a 1/3 cup batter per pancake and cook until bubbles appear on the top of the pancake. Turn and cook the other side until lightly browned.

Cashew Butter Pancake Recipe #2

1/4 cups coconut flour

1 teaspoon baking soda

1 teaspoon cinnamon

pinch of salt

1/4 cup coconut milk

4 eggs

1/3 cups cashew butter

1 tablespoon pure honey

½ teaspoon vanilla extract

Combine the dry ingredients into a food processor and blend until smooth and homogeneous. Add the wet ingredients and blend again until batter forms. Let it sit for 3 minutes.

Grease the griddle and heat it over medium-high heat. Scoop about ¼ cup batter per pancake onto the griddle and cook for about 2 minutes on each side, until golden brown.

Pancake recipes that involve cashews are usually very healthy (paleo and vegan) but it doesn’t mean they aren’t delicious. On the contrary, top them with fruit slices, maple syrup, cashew or almond spread, fruit spread or preserves, or chocolate chips or add white chocolate chips, cinnamon, or unsweetened coconut flakes into the batter and enjoy an utterly tasty and healthy treat!