The origin of the name comes from the Latin word placenta, which in turn is derived from the Greek word plakous for thin or layered flat breads.[2] The name of the dish has followed a track of borrowing across several languages of Central and Southeastern Europe; the dish originates from the Roman era of Central Europe and the Austrian-German term palatschinke(n) is deemed to have been borrowed from Czechpalačinka, that in turn from Hungarianpalacsinta,[3] and that in turn from Romanianplăcintă (a cake, a pie), where it ultimately derives from Latinplacenta.[4]
According to the Hungarian Ethnographic Encyclopedia, the Hungarian word palacsinta is an Italian loanword.[5]
Central European palatschinken (palačeke) are thin pancakes similar to the French crêpe. The main difference between the French and Central European version 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.
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 pancake cake, commonly made from up to 30 tiers of palacsinta.[8]
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, spinachorsauerkraut, topped with sour cream, or cut into thin strips, called FlädleinGermany′s and Switzerland's Alemannic dialects and FrittateninAustria. Flädle/Frittaten are used in Frittaten soup – pancake strips served in clear broth.
Meyer, June V. (1997). June Meyers Authentic Hungarian Heirloom Recipes Cookbook (1st ed.). Deerfield, IL: June V. Meyer & Aaron D. Meyer. OCLC39354551.
Șăineanu, Lazăr (1929). Dicționar universal al limbei române (6th ed.). Craiova: Scrisul Românesc.