Emperors Pancakekaiserschmarren 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.

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.

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

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.