Description
Rich, thick, fluffy, pancakes are slowly cooked and caramelized in a skillet, then torn into pieces, and served with applesauce and ruby red stewed plums.
Ingredients
- 4 eggs
- 2 tsp granulated sugar (+ more for caramelizing, optional)
- 140 g white flour *See Note 1
- 200 ml whole milk
- 1 small sweet-sour apple (approx. 140g) *See Note 2
- Ground vanilla or vanilla extract
- Pinch of salt
- 1 1/2 tbsp butter (+ more for caramelizing)
- Ground cinnamon and powdered sugar for serving
Optional:
- 50 g raisins + 40ml brown rum for cooking or natural unsweetened apple juice
Instructions
Cue Up the Episode!
Make sure you listen to Anna and Marco's episode of The Storied Recipe Podcast, 176 Riding Waves and Whipping Up Kaiserschmarrn while you make her delicious pancake recipe!
Make the Recipe
If Using Raisins
- Warm up the rum or apple juice until just hot. Pour over raisins and let soak for at least 30 minutes.
Make The Kaiserschmarrn
- Separate the eggs into egg yolks and whites and put them into two very clean (grease-free) medium-sized bowls.
- Start by whisking the egg whites with the salt until they are very stiff, using an electric mixer. Set aside.
- In the second bowl whisk the egg yolks with the granulated sugar until doubled in size and pale yellow. Slowly add milk while continuing to whisk.
- Sift flour into egg yolks and whisk until combined and lump-free. Add vanilla powder or vanilla extract.
- Peel the apple and grate with a box grater (coarse side). Fold apple shreds into egg yolks.
- Gently fold 1/3 of the egg whites into the batter. Continue with the other 2 thirds, gently folding from the outside into the middle, making sure you keep as much of the air in the batter as possible.
- Immediately place a cast iron or enamel pan over medium heat and melt 1 ½ tbsp butter until lightly browned.
- Gently pour batter into melted butter and turn the heat to low.
- Bake for 5-6 minutes or until bubbles start rising to the top and the edge of the dough starts to firm up. After 2-3 minutes sprinkle drained raisins, if using, over the dough.
- Once the dough firmed up a bit, cut it into 4 quarters. Then carefully lift each quarter out of the pan and turn it upside down. Continue to cook for another 3-4 minutes, or until the batter has set. With two forks or spatulas rip Kaiserschmarrn into rough pieces.
- If you like add another tablespoon of granulated sugar and ½ tbsp butter to the cooked dough and let caramelize quickly over high heat.
- Serve with a generous dusting of cinnamon & powdered sugar.
- And with apple sauce or stewed fruit, to dip, on the side. (See Notes 3 and 4)
Notes
Note 1: Type 405 or light spelt flour (Type 1050) – which is what Anna uses– but any white flour not self-raising will work.
Note 2: Anna's grandmother’s favorites were called “Kronprinz Rudolf” – a very small light green/yellow apple with a bright red cheek.
Note 3: Find Anna's authentic Austrian apple sauce recipe on her blog, The Mellow Kitchen.
Note 4: From Anna: To make stewed fruit, place 1kg of stone fruit (traditionally plums or apricots) – cut into slices, and de-stoned, in a pot. Add 50-100g sugar (depending on the level of sweetness of the fruit, and your preferred sweetness). Place lid on top and bring to a low simmer. Remove lid and let cook for 45-60mins, until thickened.
Note 3: Make sure you listen to Anna and Marco's episode of The Storied Recipe Podcast, 176 Riding Waves and Whipping Up Kaiserschmarrn while you make her delicious pancake recipe!!!
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Dessert, Main Course
- Cuisine: Austrian, German
Nutrition
- Calories: 327
- Sugar: 9
- Sodium: 121
- Fat: 11
- Saturated Fat: 5
- Carbohydrates: 48
- Fiber: 3
- Protein: 11
- Cholesterol: 181