The Emperors Pancake Food

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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PERFECT PANCAKES RECIPE

Steps:

• Put 100g plain flour and a pinch of salt into a large mixing bowl.
• Make a well in the centre and crack 2 eggs into the middle.
• Pour in about 50ml from the 300ml of semi-skimmed milk and 1 tbsp sunflower oil then start whisking from the centre, gradually drawing the flour into the eggs, milk and oil. Once all the flour is incorporated, beat until you have a smooth, thick paste. Add a little more milk if it is too stiff to beat.
• Add a good splash of milk and whisk to loosen the thick batter. While still whisking, pour in a steady stream of the remaining milk. Continue pouring and whisking until you have a batter that is the consistency of slightly thick single cream.
• Heat the pan over a moderate heat, then wipe it with oiled kitchen paper.
• Ladle some batter into the pan, tilting the pan to move the mixture around for a thin and even layer. Quickly pour any excess batter into the mixing bowl, return the pan to the heat.
• Leave to cook, undisturbed, for about 30 secs. If the pan is the right temperature, the pancake should turn golden underneath after about 30 secs and will be ready to turn.
• Hold the pan handle, ease a palette knife under the pancake, then quickly lift and flip it over. Make sure the pancake is lying flat against the base of the pan with no folds, then cook for another 30 secs before turning out onto a warm plate.
• Continue with the rest of the batter, serving them as you cook or stack onto a plate. You can freeze the pancakes for 1 month, wrapped in cling film or make them up to a day ahead.

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.

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. :-).

EASY PANCAKES

Steps:

• Put 100g plain flour, 2 large eggs, 300ml milk, 1 tbsp sunflower or vegetable oil and a pinch of salt into a bowl or large jug, then whisk to a smooth batter.
• Set aside for 30 mins to rest if you have time, or start cooking straight away.
• Set a medium frying pan or crêpe pan over a medium heat and carefully wipe it with some oiled kitchen paper.
• When hot, cook your pancakes for 1 min on each side until golden, keeping them warm in a low oven as you go.
• Serve with lemon wedges and caster sugar, or your favourite filling. Once cold, you can layer the pancakes between baking parchment, then wrap in cling film and freeze for up to 2 months.