Emperors Pancake Kaiserschmarren Recipes

LYNZZPAIGE'S KAISERSCHMARRN (EMPEROR'S PANCAKES)

Steps:

• Sift flour, sugar, and salt together in a mixing bowl. Pour the milk slowly into the dry mixture while stirring. Add the egg yolks one at a time, beating until well blended before adding the next egg yolk.
• Place the egg whites in a separate bowl; beat until egg whites form stiff peaks. Gently stir 1/3 of the egg whites into the batter. Fold in the remaining egg whites.
• Melt 1 tablespoon butter in an 8 inch skillet over moderate heat. Pour in half the batter and cook about 4 minutes or until browned on the bottom. Loosen edges and slide pancake onto a plate using spatula. Invert the pancake back into the skillet and cook until both sides are brown, about 2 minutes. Remove to a warm platter and keep warm.
• Make the second pancake the same way. Dust with confectioners' sugar and serve.

AUSTRIAN KAISERSCHMARREN: EMPEROR'S PANCAKE

Steps:

• Sift the flour, sugar and salt together into a bowl.
• Add the milk gradually, beating constantly.
• Add the egg yolks 1 at a time and beat until well blended.
• Beat the egg whites until stiff and STIR 1/3 into the batter.
• Carefully FOLD in the remainder egg whites.
• Over moderately high heat, melt 1 Tablespoon butter in an 8 to 9 inch skillet with sloping sides.
• When the butter is sizzling, pour in 1/2 the batter and cook 3 to 4 minutes.
• Loosen the edges of the pancake with a spatula and slide it onto a plate.
• Invert the pancake back into the skillet and cook about 1 minute until the underside is brown.
• Invert onto a heating serving plate and keep warm.
• Prepare the second pancake in the same manner.
• Sprinkle with powdered sugar.
• Tear the pancakes into rough pieces with 2 forks and serve immediately.
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KAISERSCHMARRN - EMPEROR'S PANCAKE WITH CARAMELIZED PLUM AND CRANBERRY SAUCE

Steps:

• Prepare the pancake batter:
• Separate the eggs into egg yolks and egg whites. Add the egg whites into a clean metal/glass bowl and set aside.
• Soak the raisins in lemon juice or rum, set aside (you can soak them longer if you have time or use them right away).
• In a large bowl, whisk the egg yolks with sugar, vanilla sugar, lemon zest, milk, and soaked raisins together (raisins with rum/lemon juice).
• Add the flour, whisk gently until just combined (small lumps in the batter are fine).
• Whisk the egg whites with a pinch of salt until stiff peaks form.
• Fold gently the whipped egg whites into the batter using a silicone spatula. Now you need to cook the pancake.
• If you have a very large frying pan (about 27 cm / 10-11 inch in diameter) you can make kaiserschmarrn on the stovetop:
• Heat the butter in the pan, when it bubbles pour in the pancake batter.
• Cover with a lid (important, if you don't have a lid, then cover the pan tightly with aluminum foil or cover it with a big sheet pan). Cook for about 15 minutes over low heat. After this time, the bottom of the pancake should be set and golden, but the top will be still a little runny. (This time can vary depending on your stovetop settings, lift the bottom of the pancake with a silicone spatula to check if the bottom is not burning).
• Now you need to flip the pancake over. The easiest way to do this is to divide the dough into 4-8 parts (use a wooden spatula and slice it like you would slice a pizza). Flip over each piece separately. (If it doesn't look nice and even, don't worry, the whole pancake will end up shredded anyway). Cook on the other side for about 3 minutes.
• Using a wooden spatula, tear the pancake into bite-sized pieces. Cook them for a couple more minutes, stirring gently until all the batter is set.
• Transfer shredded pancake pieces to a plate, sprinkle with powdered sugar and serve with the plum and cranberry sauce.
• If you have a small pan (as in the photos below, e.g. about 21 cm / 8-9 inch in diameter), it's better to bake the pancake in the oven (in an oven proof pan). It would be too thick to set on a stovetop without burning at the bottom
• Preheat the oven to 190°C / 375°F / Gas Mark 5, no fan.
• Melt the butter over medium-low heat in an oven proof skillet. When the butter is melted and bubbling pour in the pancake batter.
• Cook the pancake for about 3 minutes, then put the pan in the oven and bake for about 12 minutes.
• Take the pan out of the oven, cut the pancake using a spatula or knife into 4 parts, turn over, cook for 2 more minutes (on the stove).
• Tear the pancake into bite-sized pieces. Cook for about 2 minutes, stirring gently until all the batter is set.
• Transfer to a plate, sprinkle with powdered sugar and serve with the plum and cranberry sauce.
• Add sugar, vanilla sugar, cloves, cinnamon and orange peel into a medium skillet.
• Heat over medium heat until sugar dissolves, turns golden brown and is bubbling. (You can stir the mixture gently at the beginning, so that it dissolves evenly. If you get any lumps, it's fine, they will dissolve later.)
• Add the wine, stir, cook for about one minute until evaporated.
• Add the plums and cranberries, cook for about 5 minutes, until thickened, but the plums still retain their shape. If the plums didn't release much juice, you can add some water to create a thick sauce.
• Discard the cloves and cinnamon stick.

KAISERSCHMARRN (AUSTRIAN PANCAKES)

Steps:

• If you want to include raisins into your recipe, soak them for around 15-30 minutes in 2 tablespoons of rum. If you don't like rum and/or are sharing this meal with kids, just use water instead.
• Separate the eggs - egg yolks into a large mixing bowl and egg whites into a medium-sized mixing bowl. Make sure that no egg yolk gets into the egg whites as this would make it harder to beat the egg whites in the next step.
• Beat the egg whites in their bowl for a few minutes until stiff. When tilting the bowl, the egg whites should barely move/slide. Another way to test that the egg whites are stiff enough is to raise your beaters. If the egg whites create a little "mountain" in the bowl, your egg whites are stiff enough.
• In the bowl with the egg yolks, add sugar, vanilla extract, and salt. Beat with your electric mixer until the batter is smooth.
• Add in the milk and the flour interchangeably into the egg yolk mixture in small increments while beating the batter on the lowest setting.
• Set your electric mixer aside and carefully fold the egg whites into the egg yolk mixture with a spatula. Also add the raisins (optional).
• Heat butter in a large frying pan and pour the batter in. If you have a smaller pan, you might want to fry the batter in two batches. We usually use a pan with a 10-inch diameter and prefer to fry it in two intervals as it makes it easier to flip and rip. Fry the pancake on low-medium heat for around 5 minutes until the bottom is slightly golden brown.
• Break/rip your pancake into a couple of big pieces with a spatula and flip. The top of the pancake might still be uncooked which is fine - it will cook quickly once flipped. After flipping the pancake wait for around 2 minutes for it to cook lightly, then start ripping the pancake into even smaller pieces. Keep moving the pieces until everything is golden brown and fully cooked through.
• Plate your pieces and serve your pancake with powdered sugar, plum jam, or apple sauce.

EMPEROR'S PANCAKE/KAISERSCHMARREN!

Steps:

• Combine flour through salt in a bowl and whisk or blend until smooth. Cover with plastic wrap and set asside for 20 minutes. The flour needs to swell and get fat and happy. :-).
• Meanwhile peel, core and sliver your apple. you want very thin slivers, so the apples cook. To keep them from turning brown. Sprinkle with lemon juice or cover with Lemon/Lime Soda. Drain and dry with papwer towel before adding.
• Place the raisins in a small microwave safe bowl and add the juice. Cover with Saran and buzz for about 30 seconds. Set asside.
• Over medium heat in 12-inch skillet, heat a little butter (2 T and 1 T vegetable oil). Pour in the batter and distribute the apples, raisins and almonds over the top.Do not stir.
• Cook until the top looks set. Peak underneath with a spatula. It should be golden brown.
• Now take two forks and start tearing your pancake into small pieces, turning them as you go. so the top side also cooks and browns. Remove from heat and serve sprinkled with fresh lemon juice and powdered sugar.
• Adult Version: Soak/plump your raisins in dark rum or Kirschwasser. Save what you drain off and sprinkle it over the top of the Schmarren along with powdered sugar. No lemon with this version, but extra Booze is also permitted. :-).