Sunday, January 22, 2012
Kaiserschmarrn: Traditional Rustic Austrian Pancake
On cold winter days like these, the most satisfying dishes are the traditional ones.
Here in Austria, there is a delicious dessert called 'Kaiserschmarrn,' which translates roughly to 'Emperor's mess.' It's a thick, eggy, fluffy, chopped up pancake sprinkled with powdered sugar. Perfect comfort food for this time of year. I'm calling it a dessert, but really, it's so filling that it is a meal on it's own.
3 eggs, separated
3/4 cup flour
2 teaspoons sugar
1/2 teaspoon vanilla extract
1/2 teaspoon salt
1/4 cup milk
butter for frying
Combine flour, sugar, vanilla, and salt, then add the egg yolks and milk to make a thin batter.
Whisk egg whites until stiff and fold under the batter.
Melt butter in a hot pan and add the batter. (Optional: Sprinkle raisins over.)
When bubbles begin to form throughout the surface, cut the pancake into four pieces with your spatula and flip them over.
Allow these pieces to cook for about a minute before cutting into rough pieces with your spatula. Toss these pieces around until they are lightly browned.
Pile onto serving plates and sprinkle with sifted powdered sugar.
Serve with warm apple sauce or plum compote.