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+ servings
Prep Time
15 mins
Cook Time
20 mins
Rest Time
1 hr
Total Time
35 mins
A palačinka is a variety of thin crepe of Greek and Roman origins that is popular in Central and Eastern Europe.
Course: Dessert
Cuisine: Balkan, Macedonian, Végétarien
Servings: 6 people
Author: Sarah-Eden Dadoun
  • 4 eggs
  • 2 cups flour sifted
  • 2 tablespoons caster sugar
  • 1 cup milk
  • 1 cup sparkling water
  • ¼ teaspoon vanilla extract
  • ½ teaspoon salt
  • 2 tablespoons vegetable oil
  1. In the bowl of a stand mixer, beat the eggs lightly with the vanilla extract.
  2. In a large bowl, combine the flour, vanilla extract and salt. While beating, slowly add the milk then the sparkling water.
  3. Pour this mixture into the stand mixer bowl where the eggs are, and beat until the batter is smooth. Be careful not to beat too much.
  4. Cover the bowl with plastic wrap and let stand in the refrigerator for at least 1 hour or overnight.
  5. Heat an 8-inch (20 cm) nonstick skillet or pancake pan over high heat.

  6. Rub the skillet with an oil-soaked paper towel to cover the entire surface.
  7. Before pouring the batter, wait until the skillet is very hot.
  8. Using a ladle, pour about ⅓ cup (80 ml) of pancake batter into the hot skillet.

  9. Tilt the skillet quickly in all directions to cover the surface completely. Immediately pour the excess batter back into the bowl.
  10. Cook for about 20 seconds or until the bottom of the pancake is golden brown.
  11. Using a spatula, gently peel off the edges of the pancake and flip it over. Flip it only once during cooking.
  12. When cooked, slide the pancake on a plate.
  13. Cook the rest of the dough in the same way by greasing the skillet or pan again from time to time.