Fluffy Shredded Pancake Kaiserschmarrn With Plum Sauce 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.

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.

FLUFFY SHREDDED PANCAKE (KAISERSCHMARRN) WITH PLUM SAUCE

Steps:

• Preheat the oven to 400 degrees F.
• Whisk the egg whites in a stand mixer fitted with the whisk attachment until foamy. Stream in 3 tablespoons of the sugar and the salt. Whisk on medium high just until the whites form stiff peaks, about 2 minutes.
• Whisk the egg yolks in a large bowl until lightened, about 30 seconds. Add the flour, nutmeg, milk, vanilla and almond extracts. Whisk until smooth. Whisk in 2 tablespoons of the melted butter just to combine. Stir in about a third of the egg whites to loosen the mixture, then use a large rubber spatula to gently fold in the remaining egg whites just until combined.
• Heat a medium (10-inch) nonstick skillet over medium heat. Add 1 tablespoon of the melted butter and swirl to coat the skillet. Add the pancake batter and spread out gently with a spatula. Let cook on the stovetop just until the edges begin to set, about 1 minute. Transfer to the oven and bake until the top is puffed and the pancake is set, 12 to 14 minutes.
• When the pancake is done, remove from the oven and place on the stovetop over low heat. Use 2 metal spatulas or large metal spoons to quarter the pancake, then turn all of the pieces and cut into rough (about bite sized) chunks in the skillet. Sprinkle with the remaining 3 tablespoons of sugar and remaining melted butter. Toss well to fully coat. Cook and toss over low heat until the edges of the pieces are caramelized and golden, 3 to 4 minutes.
• To serve, dust with confectioner's sugar and serve with the warm plum sauce.
• While the pancake bakes, make the plum sauce. In a small saucepan, stir together the plums, jam or preserves, lemon juice, water and salt. Bring to a simmer over medium low heat and cook, stirring occasionally, until the plums are tender and the mixture is syrupy, about 4 minutes.

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.