Kaiserschmarren Emperors Pancake With Plum Compote Recipes

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.

KAISERSCHMARREN (EMPEROR'S PANCAKE) WITH PLUM COMPOTE

Steps:

• For the Kaiserschmarren:.
• Sift flour, sugar and salt together.
• Using rotary beater, whip eggs until light and frothy; beat in milk and cream and melted butter.
• Turn flour mixture into beaten egg and still using rotary beater, whip until you have smooth batter.
• Grease a 6" or 8" skillet with a little butter and when moderately hot, pour in just enough batter to cover bottom of skillet with a paper thin layer.
• To do this, pour batter, then quickly tilt and rotate pan so batter runs over it evenly.
• Cook over moderate heat until pancake is golden brown on underside; turn and brown second side.
• Remove to a heated platter.
• Continue frying pancakes this way until batter has been used.
• With two forks, tear pancakes into small pieces, approximately 1" to 1 1/2" squares or rectangles will do.
• Melt 1/2 cup butter in a 10" skillet and add soaked, well drained raisins and cinnamon.
• Put cut pancakes into this sauce and sprinkle with 1 cup sugar.
• Toss lightly over low heat so that it becomes evenly distributed.
• Do this quickly, as sugar should not melt but retain some of its grainy texture.
• Serve immediately.
• Makes 16-20 pancakes.
• For the Plum Compote:.
• In a saucepan, bring the sugar, water, cinnamon, and star anise to a boil.
• Gently mix in the plums, reduce heat and allow to cook for 5 minutes, covered.
• Serve warm or at room temperature.

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.

KAISERSCHMARRN

Steps:

• In a small bowl, combine raisins with rum and let soak 30 minutes then drain.
• In a medium mixing bowl, beat together the milk, eggs, white sugar, vanilla, and salt. Gradually whisk in the flour to make a smooth batter. Stir in the drained raisins.
• In a large skillet melt 2 tablespoons butter over medium heat. Pour the batter into the skillet and cook 5 to 6 minutes, or until the pancake has set and the bottom is golden brown. Turn over the pancake and cook 3 minutes, or until this side is also golden brown. Using a spatula or two forks, tear the pancake into bite-size pieces. Drizzle in the melted butter and sprinkle with confectioners' sugar. Turn up the heat to medium high and use a spatula to gently toss the pieces for 5 minutes, or until the sugar has caramelized. Sprinkle with additional confectioners' sugar and serve with plum preserves.

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 CUT-UPS) RECIPE - (4.3/5)

Steps:

• Mix the flour, milk, egg yolks, salt, melted butter and 1 tablespoon sugar into a smooth batter. Cover and let rest 30 minutes for the flour to swell. Beat the egg whites with 1 tablespoon sugar until stiff and gently fold into the batter. Melt the clarified butter in a non-stick pan; pour the batter in, cover and cook. Once the underside of the pancake has turned golden, turn it over and continue to cook uncovered until the other side has also turned golden brown. Cut up into bite-sized pieces. Sprinkle the pancake, while still hot, with powdered sugar or a mixture of cinnamon sugar. Tips and hints: Kaiserschmarrn is even more delectable if you caramelize the powdered sugar in the pan instead of dusting it on afterwards. Just free up a corner of the pan when cooking the Kaisershmarrn and sprinkle in 1 to 2 teaspoons powdered sugar. Once the powdered sugar has caramelized, which will happen very quickly, move the pancake back over it and spread it all around. Strained pears, applesauce or plum compote is the traditional accompaniment.