Kaiserschmarren Emperors Pancake Food

EMPEROR'S PANCAKE/KAISERSCHMARREN!

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. :-).

KAISERSCHMARRN (AUSTRIAN TORN PANCAKES)

Steps:

• Place the raisins and rum in a small bowl and let soak for at least 2 hours. If you prefer to omit the rum simply soak the raisins in water to soften them up.
• In a small bowl stir together the flour and salt. Set aside.In a large bowl beat together the sugar, egg yolks, and vanilla extract until pale and smooth. Add the milk and beat until combined. Add the flour and beat until smooth.In a separate bowl, beat the egg whites until stiff peaks form.Carefully fold the egg whites into the batter just until incorporated and white streaks remain.
• Heat 2 tablespoons of the butter over medium heat in a 12-inch non-stick pan.Pour the batter into the warm pan. Let the batter cook for a minute or two and then add the raisins, placing them evenly over the pancake. Cover the skillet with the lid and let it cook for for 7-8 minutes or until the bottom of the pancake is light brown (gently lift it up with a spatula to check). Carefully flip the pancake over. (If it falls apart that's okay because we're going to shred it anyway. Some like to cut the pancake into quarters first and then flip each piece. Do whatever works for you.) Continue to cook until the other side is likewise light brown. Then use a knife, spatula, or two forks to cut/tear the pancake into bite-sized pieces.Add and melt the remaining tablespoon of butter and sprinkle the torn pieces with 1 tablespoon granulated sugar, carefully tossing them in the pan to coat them and allow the sugar to melt.
• Serve immediately. Sprinkle with powdered sugar and serve with fruit preserves or compote, berry jam or applesauce. If desired add a dollop of whipped cream.Serves 4 as dessert or 2 as a main course for brunch/lunch.

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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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.

KAISERSCHMARREN (EMPERORS' PANCAKE)

Steps:

• Put the milk, egg yolks, sugar and butter in a blender or food processor.
• While the machine is running add the flour. Continue blending for 30 seconds.
• Add the raisins.
• Whisk the egg whites until soft peaks form and carefully fold the mixture into them.
• Melt the butter in small frying pan.
• Pour a quarter of the mixture into the frying pan, allow to brown and then flip to brown the other side. Keep warm while cooking the remaining pancakes.
• Sprinkle with caster sugar and serve with lightly whipped cream.

KAISERSCHMARREN (EMPEROR'S PANCAKE) WITH PLUM COMPOTE

Steps:

• For the Kaiserschmarren:.
• Sift flour, sugar and salt together.
• Using rotary beater, whip eggs until light and frothy; beat in milk and cream and melted butter.
• Turn flour mixture into beaten egg and still using rotary beater, whip until you have smooth batter.
• Grease a 6" or 8" skillet with a little butter and when moderately hot, pour in just enough batter to cover bottom of skillet with a paper thin layer.
• To do this, pour batter, then quickly tilt and rotate pan so batter runs over it evenly.
• Cook over moderate heat until pancake is golden brown on underside; turn and brown second side.
• Remove to a heated platter.
• Continue frying pancakes this way until batter has been used.
• With two forks, tear pancakes into small pieces, approximately 1" to 1 1/2" squares or rectangles will do.
• Melt 1/2 cup butter in a 10" skillet and add soaked, well drained raisins and cinnamon.
• Put cut pancakes into this sauce and sprinkle with 1 cup sugar.
• Toss lightly over low heat so that it becomes evenly distributed.
• Do this quickly, as sugar should not melt but retain some of its grainy texture.
• Serve immediately.
• Makes 16-20 pancakes.
• For the Plum Compote:.
• In a saucepan, bring the sugar, water, cinnamon, and star anise to a boil.
• Gently mix in the plums, reduce heat and allow to cook for 5 minutes, covered.
• Serve warm or at room temperature.