KAISERSCHMARRN (AUSTRIAN PANCAKES)
Sweet and doughy, Kaiserschmarrn (literally "Emperor's Mess") is a delicious Austrian dessert that is so easy to prepare. Made from eggs, flour, milk, and sugar, this messy looking pancake is best served with a sweet plum jam, apple sauce, or just powdered sugar!
Provided by Recipes From Europe
Categories Desserts
Time 25m
Number Of Ingredients 10
Steps:
- If you want to include raisins into your recipe, soak them for around 15-30 minutes in 2 tablespoons of rum. If you don't like rum and/or are sharing this meal with kids, just use water instead.
- Separate the eggs - egg yolks into a large mixing bowl and egg whites into a medium-sized mixing bowl. Make sure that no egg yolk gets into the egg whites as this would make it harder to beat the egg whites in the next step.
- Beat the egg whites in their bowl for a few minutes until stiff. When tilting the bowl, the egg whites should barely move/slide. Another way to test that the egg whites are stiff enough is to raise your beaters. If the egg whites create a little "mountain" in the bowl, your egg whites are stiff enough.
- In the bowl with the egg yolks, add sugar, vanilla extract, and salt. Beat with your electric mixer until the batter is smooth.
- Add in the milk and the flour interchangeably into the egg yolk mixture in small increments while beating the batter on the lowest setting.
- Set your electric mixer aside and carefully fold the egg whites into the egg yolk mixture with a spatula. Also add the raisins (optional).
- Heat butter in a large frying pan and pour the batter in. If you have a smaller pan, you might want to fry the batter in two batches. We usually use a pan with a 10-inch diameter and prefer to fry it in two intervals as it makes it easier to flip and rip. Fry the pancake on low-medium heat for around 5 minutes until the bottom is slightly golden brown.
- Break/rip your pancake into a couple of big pieces with a spatula and flip. The top of the pancake might still be uncooked which is fine - it will cook quickly once flipped. After flipping the pancake wait for around 2 minutes for it to cook lightly, then start ripping the pancake into even smaller pieces. Keep moving the pieces until everything is golden brown and fully cooked through.
- Plate your pieces and serve your pancake with powdered sugar, plum jam, or apple sauce.
Nutrition Facts : ServingSize 1 g, Calories 511 kcal, Carbohydrate 85 g, Protein 11 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 188 mg, Sodium 191 mg, Fiber 1 g, Sugar 54 g, UnsaturatedFat 5 g
KAISERSCHMARRN
Kaiserschmarrn is a traditional Austrian dessert. It is a caramelized pancake made with rum-soaked raisins, eggs, flour, sugar, and butter. The pancake is split into pieces while frying, sprinkled with powdered sugar, and served hot with plum sauce on the side or on top.
Provided by breakfastqueen
Categories World Cuisine Recipes European Austrian
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- In a small bowl, combine raisins with rum and let soak 30 minutes then drain.
- In a medium mixing bowl, beat together the milk, eggs, white sugar, vanilla, and salt. Gradually whisk in the flour to make a smooth batter. Stir in the drained raisins.
- In a large skillet melt 2 tablespoons butter over medium heat. Pour the batter into the skillet and cook 5 to 6 minutes, or until the pancake has set and the bottom is golden brown. Turn over the pancake and cook 3 minutes, or until this side is also golden brown. Using a spatula or two forks, tear the pancake into bite-size pieces. Drizzle in the melted butter and sprinkle with confectioners' sugar. Turn up the heat to medium high and use a spatula to gently toss the pieces for 5 minutes, or until the sugar has caramelized. Sprinkle with additional confectioners' sugar and serve with plum preserves.
Nutrition Facts : Calories 506.5 calories, Carbohydrate 69.5 g, Cholesterol 260.3 mg, Fat 16.4 g, Fiber 1.2 g, Protein 13.5 g, SaturatedFat 8.2 g, Sodium 175.9 mg, Sugar 42.5 g
KAISERSCHMARREN
The story goes that when Austrian Kaiser Franz Josef's chef noticed that he always broke his pancake into small pieces before eating it, he began serving it that way. -Erika and Peter Durlacher, Whistler, British Columbia
Provided by Taste of Home
Time 35m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Mix flour and milk to a thick paste. Add salt. Stir in egg yolks and unsalted butter. Beat egg whites with 1/4 cup sugar until stiff and fold into batter. , Melt 1/2 cup butter in a 12-in. round cast-iron skillet or 11x7-in. glass baking dish. Pour in batter. Scatter raisins over top. Bake at 375° for 20 minutes. , Using two forks, tear pancake into pieces and allow to steam for a moment. Dust with confectioners' sugar and serve with plums or other fruit.
Nutrition Facts : Calories 379 calories, Fat 21g fat (12g saturated fat), Cholesterol 156mg cholesterol, Sodium 183mg sodium, Carbohydrate 41g carbohydrate (16g sugars, Fiber 1g fiber), Protein 8g protein.
KAISERSCHMARRN
This dish is called Kaiserschmarrn, which translates to something like "Emperor's Mess." The legend says that Emperor Francis Joseph I was having dinner with his wife (who was on a diet at the time). When this heavy dessert was served and she couldn't eat it, the emperor supposedly said "gimme that mess" -- hence the name.
Provided by Food Network
Categories dessert
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the pancake: Soak the raisins in the rum in a small bowl until slightly softened.
- Preheat the oven to 400 degrees F (see Cook's Note).
- Mix together the flour, milk, vanilla and salt in a large bowl until smooth. Mix in the egg yolks. In a separate bowl, whip the egg whites and granulated sugar to stiff peaks. Fold the egg whites into the flour mixture.
- Melt the butter in a large cast-iron pan over medium heat and pour the batter into the pan. Take the raisins out of the rum and sprinkle them over the batter. Transfer the pan to the oven and bake until the pancake is a nice light brown color, about 15 minutes. Remove the pancake from the pan and set it aside.
- For the caramel: Heat the butter and granulated sugar in the pancake pan over medium heat until the sugar caramelizes, 3 to 4 minutes. Rip or cut the pancake into bite-size pieces and toss them in the caramel.
- Transfer the pancake pieces to a serving plate and dust confectioners' sugar on top. Serve with applesauce and/or stewed plums on the side.
KAISERSCHMARREN
A German dessert that tastes like something in between a pancake and a waffle. It's also good for breakfast.
Provided by Twilight22
Categories Breakfast and Brunch Pancake Recipes
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- Beat the egg whites in a clean bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Beat the egg yolks in a separate bowl until smooth; mix in the milk, sugar, salt, flour, and raisins until just moistened. Fold in the egg whites.
- Melt the butter in a large skillet over medium heat. Pour the batter into the skillet and cook until golden brown; flip and cook until set on the other side, about 1 minute. Tear the kaiserschmarren into pieces using two forks and continue cooking until golden brown, about 2 minutes. Sprinkle with confectioners' sugar to garnish and serve with applesauce.
Nutrition Facts : Calories 471.8 calories, Carbohydrate 89.9 g, Cholesterol 196.1 mg, Fat 8.9 g, Fiber 3.3 g, Protein 11.6 g, SaturatedFat 3.8 g, Sodium 109.1 mg, Sugar 59.1 g
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