Plinse Recipe – Very Simple and Delicious

A Plinse recipe has a lot in common with that of an egg tart. The food is mainly known in East Central German. In this article, we will show you a simple basic recipe and explain the difference from the classic pancake.

Plinse recipe – this is how it works

The basic difference between a Plinse and a pancake or Palatschinken, as the Austrians call it, is the use of baking powder. This bakes the Plinse in the pan higher and, above all, looser than an ordinary pancake. Our recipe is for 4 people. If you want, simply adjust the amount to the number of people.

• Ingredients: For a classic Plinse recipe you need 1L milk, 5 eggs, 300g flour, a pinch of salt, neutral oil for frying, and 2 teaspoons baking powder.
• Preparation: To prepare, simply mix all the ingredients together using a food processor or hand mixer until you have a smooth, lump-free batter.
• Heat oil in a frying pan and spoon batter into your pan, one ladle at a time. Sear the pancakes on medium-high on both sides. When it turns golden brown, remove the pan from the pan.
• Let the pastries drain briefly on kitchen paper, then place them on a plate and spread them with nut nougat cream or jam, top with ham and cheese, or sprinkle with cinnamon and sugar.
• If you like, swap the regular milk for buttermilk for the “Buttermilchplinse” variant. You can use tasteless buttermilk or fruity alternatives.
• Another, very juicy variant of the Plinse is the Quark Plinse. Here, the cow’s milk is replaced by cream quark. Fresh fruit or hot raspberries go well with this recipe.