Kaiserschmarren is a kind of shredded pancake, which has its name from the Austrian emperor Kaiser Franz Joseph I of Austria, who was very fond of this delicious and very simple dessert.
This pancake has fantastic fluffy and tender texture, and is semi-sweet, that makes is taste great with any fruit sauce or compote, or just the way it is. Kaiserschmarren can be prepared in different ways. This recipe is taken from the cookbook by Hotel Sacher.
Ingredients:
For a regular pan 24 cm
1/2 cup milk
1/2 cup flour
1 tbsp caster sugar
1/2 tsp vanilla extract
3 tbsp rinsed raisins
3 eggs
1 tsp lemon juice
pinch of salt
butter for greasing
confectioner's sugar for dusting
Method:
Separate egg whites from egg yolks. Beat the egg whites and sugar in a bowl until stiff.
Put the egg yolks in another bowl, add the milk, flour, vanilla, lemon juice and salt and stir into a smooth batter, using an egg whisk. **You can add some rum or rum essence, if you like.
In a pan on the stove heat some butter.
Add the raisins to the yolk mixture, then pour the melted butter from the pan. Mix well. Keep the greased pan aside.
Carefully fold the egg whites.
Return the pan on the hot stove. Pour the batter into the greased frying pan, and cover tightly with a cover.
On a medium heat brown the pancake from both sides, just the way you make a regular pancake or an omelette. You might need two spatulas to turn it on the other side while cooking.
Remove the pancake from the pan, place it on slicing board and cut into squares or any random pieces with a sharp knife.
Place on the serving plate and sprinkle with confectioner's sugar. A classic side dish is plum sauce. ***You can also sprinkle the pancakes with some sugar and place in a preheated oven briefly, until the sugar is caramelized.
Enjoy your food! Bon Appetit!
