palatschinke

plural palatschinken

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

   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.

   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

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   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.

   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

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

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

   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.

   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

   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).

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

   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.

   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

   Synonyms: palacsinta