Kaiserschmarrn is a light, caramelized Austrian pancake made from a sweet batter with flour, eggs, sugar, and milk. Usually this pancake is accompanied by apple compote.
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Separate the egg whites from yolks. Thoroughly mix the yolks, sugar, and milk. Add in the flour and again mix well.
Add a pinch of salt to the egg whites and beat until stiff. Add stiff egg whites into the dough and fold carefully.
Melt butter in a large pan, pour in the dough and sprinkle in raisins. Let cook on one side for a few minutes, turn over and fry the top side until golden brown. Tear the pancake into pieces. Be careful not to overcook the pancakes, otherwise they will dry out. Sprinkle powdered sugar and serve with apple compote if desired.
Posts
October 14, 2008 at 7:57 AM
This is really new to me. I do make normal pancakes , but neve rlike this.
October 14, 2008 at 8:08 AM
Happy Cook, neither did I before my mother-in-law gave me her family cookbook. They taste really good.
October 16, 2008 at 4:47 PM
Kaiserschmarren are really delicious ... I have had them twice since being in Austria ... YUMMO!
Denise
http://WineFoodPairing.blogspot.com
October 18, 2008 at 6:40 AM
These look wonderful! I grew up with traditional American pancakes and the occasional baked German puff pancake. Then my husband got me making thin German pancakes like his mom's. I make buckwheat ones for my son as well. I'd love to add a fifth kind of pancake to my repertoire. I'll give these a try soon!
October 18, 2008 at 7:25 AM
hi Maggie,
These Austrian pancakes are really really good. Since I am not a potato fan, so I prefer Amercian pancakes to German Kartoffelpuffer, Kartoffelpfannkuchen.
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