Austrian Palatschinken with Apricot Jam

In a bowl, whisk together 200 g flour, 400 ml milk, 1 tsp sugar and a pinch of salt until you have a smooth, lump-free batter.

Add the 4 eggs one at a time, whisking well after each addition. Let the batter rest for 15 minutes so the flour can fully absorb the liquid.

Heat a skillet over medium-high heat and grease it lightly with oil.

Pour about 4 tbsp of batter into the pan for each pancake, tilting and swirling the skillet to spread it thin and even.

Cook until lightly golden, about 1 minute, then flip and brown the other side for another 20–30 seconds. Repeat with the remaining batter, adding more oil as needed, stacking the finished pancakes and keeping them covered.

Spread each warm pancake with about 25 g apricot jam, roll up into a log, and transfer to a plate.

Before serving, dust the pancakes with 20 g powdered sugar and serve with whipped cream.