Palatschinke

The dish is of Greco-Roman origin. In 350 BCE, the ancient Greek poets Archestratos and Antiphanes first mentioned plakous. The name of the dish has followed a track of borrowing across several languages of Central and Southeastern Europe; the dish originates in the Roman era of Central-Europe and the Austrian-German term Palatschinke, the Czech palačinka, the Slovak palacinka, and the Croatian-Serb palačinka are deemed to have been borrowed from Hungarian palacsinta, that in turn from Romanian plăcintă (a cake, a pie), the Romanian word can be traced back to the Latin placenta, meaning "pie, cake". Palačinka is also the name in most West- and South-Slavic languages (Slovak palacinka, Bosnian, Bulgarian, Czech, Croatian, Montenegrin, Macedonian, Pannonian Rusyn, Serbian, Slovenian palačinka, палачинка). Subcarpathian Rusyn uses the name палачінта (palačinta). In Polish, the equivalent is called a naleśnik, in Ukrainian налисник (nalysnyk) or млинець (mlynec), in Russian налистник (nalistnik) or блинчик (blinchik), in Romanian clătită/scoverzi. It is also popular among the Jewish community. ==Versions==

Central-European palatschinken (palačinke) are thin pancakes similar to the French crêpe. The main difference between the French and Central European versions of the dish is that the mixture for palatschinken can be used straight away unlike that of crepes which is suggested to be left at rest for several hours. Palatschinken are made by creating a batter from eggs, wheat flour, milk, and salt and frying it in a pan with butter or oil. Unlike thicker types of pancakes, palatschinken are usually served with different types of fillings and eaten for lunch or dinner. Palatschinken are traditionally rolled with apricot, strawberry, or plum jam, and sprinkled with confectioner's sugar. A variety of fruit sauces (like apple sauce), or thick fruit butters called lekvar (plum, prune, raspberry, cherry or sour cherry jam), lemon juice and sugar, chocolate sauce, hazelnut-chocolate cream, almonds, dried or fresh fruits, sweet cottage or quark cheese and raisins, cocoa powder, poppy seed, are common modern ingredients. Rakott palacsinta are layered pancakes with sweet cottage cheese and raisins, jam and walnut layers between the pancakes, baked in the oven, comparable to the French mille crêpes. Palacsinta A well-known Hungarian version of palatschinke is the Gundel pancake (Gundel palacsinta), made with ground walnuts, raisin, candied orange peel, cinnamon, and rum filling, served flambéed in dark chocolate sauce made with egg yolks, heavy cream, and cocoa. Rakott palacsinta is a traditional Hungarian crêpe cake, commonly made from up to 30 tiers of palacsinta. It can also be made with crêpes that are filled with cottage cheese, jam or poppyseeds, rolled up and layered in a casserole dish and covered with custard and baked. filled with meat, served in Sopron, Hungary Palatschinken may also be eaten unsweetened as a main course, such as the Hungarian meat-filled Hortobágyi palacsinta. They may also be eaten plain, filled with cheeses, or vegetables such as mushroom, spinach or sauerkraut, topped with sour cream, or cut into thin strips, called Flädle in Germany’s and Switzerland's Alemannic dialects and Frittaten in Austria. Flädle/Frittaten are used in Frittaten soup – pancake strips served in clear broth. ==See also==