Austriankaiserschmarrenemperorspancake Recipes

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LYNZZPAIGE'S KAISERSCHMARRN (EMPEROR'S PANCAKES)



LynzzPaige's Kaiserschmarrn (Emperor's Pancakes) image

Kaiserschmarrn, also known as the Emperor's Pancakes, is one of the most famous Austrian desserts. It is a lightly caramelized pancake with a sweet taste and fluffy texture. After living in Vienna, Austria, for almost two years, I've had my fair share of Kaiserschmarrn, and it is one of the best desserts that Austria has to offer.

Provided by LynzzPaige

Categories     Breakfast and Brunch     Pancake Recipes

Time 35m

Yield 2

Number Of Ingredients 7

½ cup all-purpose flour
5 tablespoons white sugar
½ teaspoon salt
1 cup milk
5 eggs, separated
2 tablespoons butter
confectioners' sugar

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.

Nutrition Facts : Calories 590.6 calories, Carbohydrate 65.5 g, Cholesterol 505.3 mg, Fat 26.7 g, Fiber 0.8 g, Protein 23.1 g, SaturatedFat 12.8 g, Sodium 888.8 mg, Sugar 41.6 g

KAISERSCHMARRN (AUSTRIAN JUMBLED PANCAKE)



Kaiserschmarrn (Austrian Jumbled Pancake) image

Kaiserschmarren is the stuff of Austrian childhoods (and adulthoods). This recipe is great for Austrian kid dinners and American breakfasts alike.

Provided by Toi

Categories     Breakfast and Brunch     Pancake Recipes     Baked Pancake Recipes

Time 50m

Yield 4

Number Of Ingredients 10

¼ cup raisins
3 tablespoons dark rum
1 cup all-purpose flour
1 cup whole milk
4 eggs, separated
2 pinches salt
3 tablespoons white sugar
3 tablespoons unsalted butter
2 tablespoons confectioners' sugar, or to taste
2 cups applesauce

Steps:

  • Combine raisins and rum in a small bowl and set aside to soak.
  • Whisk flour and milk in a large bowl until well combined. Set aside for flour to hydrate for 10 minutes.
  • Whisk egg yolks and salt into the moistened flour.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Fold egg whites into the batter in 2 batches.
  • Heat an oven-safe, heavy skillet over medium heat. Melt butter and pour in the batter. Sprinkle rum-soaked raisins on top. Let batter gently brown, 4 to 5 minutes. Reduce heat if batter browns too fast. Cut into quarters with a large spatula. Flip the quarters and let the other side brown gently, 4 to 5 minutes.
  • Transfer the skillet into the oven and bake until pancake is set and puffed up, about 8 minutes. Use 2 large forks to tear the pancake into bite-sized pieces. Sprinkle with confectioners' sugar and serve with applesauce.

Nutrition Facts : Calories 447.7 calories, Carbohydrate 61.9 g, Cholesterol 192.7 mg, Fat 15.4 g, Fiber 2.7 g, Protein 11.3 g, SaturatedFat 8 g, Sodium 169 mg, Sugar 34.6 g

AUSTRIAN KAISERSCHMARREN: EMPEROR'S PANCAKE



Austrian Kaiserschmarren: Emperor's Pancake image

Make and share this Austrian Kaiserschmarren: Emperor's Pancake recipe from Food.com.

Provided by Olha7397

Categories     Breakfast

Time 18m

Yield 4 serving(s)

Number Of Ingredients 7

1/2 cup all-purpose flour
5 tablespoons sugar
1/2 teaspoon salt
1 cup milk
5 eggs, separated
2 tablespoons butter
powdered sugar

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.
  • World’s Best Recipes.

KAISERSCHMARRN



Kaiserschmarrn image

This dish is called Kaiserschmarrn, which translates to something like "Emperor's Mess." The legend says that Emperor Francis Joseph I was having dinner with his wife (who was on a diet at the time). When this heavy dessert was served and she couldn't eat it, the emperor supposedly said "gimme that mess" -- hence the name.

Provided by Food Network

Categories     dessert

Time 30m

Yield 4 servings

Number Of Ingredients 14

50 grams (1 3/4 ounces) raisins
250 milliliters (1 cup) rum
130 grams (1 cup) flour
250 milliliters (1 cup) milk
1 teaspoon vanilla extract
1 pinch salt
4 eggs, separated
50 grams (1/4 cup) granulated sugar
50 grams (3 1/2 tablespoons) butter
30 grams (2 tablespoons) butter
200 grams (1 cup) granulated sugar
Confectioners' sugar, for dusting
200 milliliters (3/4 cup) applesauce, for serving
200 milliliters (3/4 cup) stewed plums, for serving

Steps:

  • For the pancake: Soak the raisins in the rum in a small bowl until slightly softened.
  • Preheat the oven to 400 degrees F (see Cook's Note).
  • Mix together the flour, milk, vanilla and salt in a large bowl until smooth. Mix in the egg yolks. In a separate bowl, whip the egg whites and granulated sugar to stiff peaks. Fold the egg whites into the flour mixture.
  • Melt the butter in a large cast-iron pan over medium heat and pour the batter into the pan. Take the raisins out of the rum and sprinkle them over the batter. Transfer the pan to the oven and bake until the pancake is a nice light brown color, about 15 minutes. Remove the pancake from the pan and set it aside.
  • For the caramel: Heat the butter and granulated sugar in the pancake pan over medium heat until the sugar caramelizes, 3 to 4 minutes. Rip or cut the pancake into bite-size pieces and toss them in the caramel.
  • Transfer the pancake pieces to a serving plate and dust confectioners' sugar on top. Serve with applesauce and/or stewed plums on the side.

EMPEROR'S PANCAKE/KAISERSCHMARREN!



Emperor's Pancake/Kaiserschmarren! image

This pankake was the favorite of Kaiser Franz Joseph of Austria.It is served to this day in many fine restaurants throughout Austria.I brought this recipe from my childhood with me to this country and it has become our Christmas Breakfast. I will include and ADULT Version, that I have to serve often for friends as a brunch. :-).

Provided by Koechin Chef

Categories     Breakfast

Time 30m

Yield 1 pancake, 4-6 serving(s)

Number Of Ingredients 13

1 cup flour
3 tablespoons sugar
1 cup milk
2 large eggs
1 teaspoon vanilla extract
5 tablespoons butter, melted
1 pinch salt
1/4 cup sliced almonds
1/2 cup raisins
1/4 cup apple juice or 1/4 cup dark rum, or1/4 c Kirschwasser
1 large granny smith apples or 1 large golden delicous apple
1/2 lemon, juiced
1/4 cup powdered sugar

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. :-).

Nutrition Facts : Calories 509.9, Fat 22.4, SaturatedFat 11.6, Cholesterol 139.7, Sodium 234.8, Carbohydrate 69.5, Fiber 3.8, Sugar 35.3, Protein 10.6

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