Scrambled Pancakes Germany Recipe Foodcom

KAISERSCHMARRN RECIPE

Steps:

• Separate Eggs
• Whip the egg whites to a stiff peak... set aside
• Get out a medium sized bowl.
• Add the Flour, and make a depression in the flour.
• Pour the egg yolks into the depression.
• Use a whisk, and slowly start combining the eggs with the flour while pouring the milk over the yolks.
• Add salt
• Continue whisking until smooth
• Add lemon juice
• Whisk until smooth.
• Carefully fold in the beaten Egg White. (Folding is where you add a bit of the egg white, then with a spatula pull the egg white under the flour/milk mixture. Keep adding more egg white. You don't want to smash out all the air, but carefully scrape under and over until it's incorporated).
• Add the Raisins or Cranberries if desired.
• Heat a few Tablespoons of oil larger Frying pan over medium heat.
• When it shimmers a bit, pour the batter into the pan.
• It will be about 1/2 inch thick (more or less)
• Let it cook until it starts to brown a bit on the bottom. (Bubbles may come up on top, but peek under from time to time, so you don't burn it)
• With a pair of forks (this is tradition, and semi-important) Divide the pancake, and sort of scramble it. You could try flipping sections of it.
• Just keep moving it around until it's all cooked.
• Put into a serving bowl or on plates.
• Sprinkle with Sugar or Powdered Sugar GENEROUSLY
• Serve warm with Jam or Compote.

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.

SCRAMBLED PANCAKES

Steps:

• Whisk together ingredients.
• Pour into pan.
• Cook on stove top on medium heat.
• Stir periodically.
• Cook until cooked through and/or lightly browned.
• Serve with favorite syrup or honey.