The first time Damir said he was bringing pancakes for dessert, I was quite confused. Upon seeing these delightful crepes filled with Eurocreme (You guys, if you are addicted to Nutella, this is going to blow your mind. Half white half dark, and completely define. Heaven on your tongue. But I digress…), I was hooked. Palacinke, pronounced “Pal-a-cheen-kay,” are actually pretty simple once you get the hang of it, and I was lucky enough to have Damir’s dad teach me how to make these himself!
Bosnian Pancakes: Palacinke (Palacinci)
You will need:
- 1 cup flour
- 1 cup whole milk
- 1 egg
- 1/2 tsp vanilla
- Cooking spray
- Eurocreme, nutella, or jam for filling*
* You can also add chopped walnuts, bananas and whipped creme… it’s amazing!
1. Mix and thoroughly whisk all ingredients (besides the filling) together in a bowl. The batter will be quite runny and will not resemble American pancake batter at all, and this is perfect! You want the batter runny so it spreads in the pan and doesn’t cook too thick. Let rest for 15-20 minutes.
2. Heat a large griddle, pan, or skillet so that it is hot before you start. Spray the pan with cooking spray and use a ladle to pour batter into a circle on the griddle. It should spread out and be quite thin, about 6 to 8 inches across. If the batter is too thick with your first one, add more milk to the remaining batter, 1 TBS at a time.
3. Allow to cook for a few minutes until you can easily slide a spatula under the pancake, then flip and finish cooking until both sides are a light golden brown. Note, these won’t brown as evenly as American pancakes, you will likely get browned sections with the rest being very pale, and again, this is perfect. Cover cooked pancakes with a dish towel to keep warm and moist while you finish cooking the rest.
4. Spread Eurocreme (or other filling, but Eurocreme is my absolute favorite) over the pancakes, then roll into delightful tubes, and enjoy!