KRATZEDE - PANCAKE SCRAPINGS
Kratzede are the Badenian version of Austrian "Schmarrn". The regions of Breisgau, Ortenau, the Black Forest and some Upper Rhine towns once were part of Outer Austria, so the cuisine is strongly influenced by Austrian cooking. A fluffy pancake is torn up with the spatula after firming up in the pan. The scrapings can be eaten either as a dessert topped with powdered sugar like "Kaiserschmarrn", or plain with asparagus and sauce Hollandaise. For sweet Kratzede, add 1 tablespoon sugar to the batter. For savoury, add salt to taste.
Provided by Mia in Germany
Categories German
Time 35m
Yield 4 pancakes, 4 serving(s)
Number Of Ingredients 7
Steps:
- Divide eggs.
- Combine flour and milk, stir until smooth.
- Add egg yolks and mineral water, smoothen, season with salt to taste or, for sweet pancakes, add sugar.
- Let sit batter for 20 minutes.
- Beat egg whites until stiff, fold into batter.
- In a skillet, melt one tablespoon butter, add batter so you get a 3/4 inch thick pancake.
- As soon as the pancake has set, flip over, fry briefly, then tear the pancake into pieces.
- Keep scrapings warm and continue with the rest of the batter, adding more butter to the skillet as necessary.
- Serve savoury Kratzede with asapargus ans sauce Hollandaise.
- Serve sweet Kratzede dusted with powedered sugar and fruit compote.
FLUFFY SHREDDED PANCAKE (KAISERSCHMARRN) WITH PLUM SAUCE
Kaiserschmarrn are like soft rustic pancakes that have been torn and scrambled up. I first ate them when I visited Germany and Austria with my dad when I was little and immediately took to the fluffy sugary nature of the dish. I later had them again on my honeymoon and they were just as delicious as I remembered.
Provided by Molly Yeh
Categories dessert
Time 40m
Yield 2 to 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F.
- Whisk the egg whites in a stand mixer fitted with the whisk attachment until foamy. Stream in 3 tablespoons of the sugar and the salt. Whisk on medium high just until the whites form stiff peaks, about 2 minutes.
- Whisk the egg yolks in a large bowl until lightened, about 30 seconds. Add the flour, nutmeg, milk, vanilla and almond extracts. Whisk until smooth. Whisk in 2 tablespoons of the melted butter just to combine. Stir in about a third of the egg whites to loosen the mixture, then use a large rubber spatula to gently fold in the remaining egg whites just until combined.
- Heat a medium (10-inch) nonstick skillet over medium heat. Add 1 tablespoon of the melted butter and swirl to coat the skillet. Add the pancake batter and spread out gently with a spatula. Let cook on the stovetop just until the edges begin to set, about 1 minute. Transfer to the oven and bake until the top is puffed and the pancake is set, 12 to 14 minutes.
- When the pancake is done, remove from the oven and place on the stovetop over low heat. Use 2 metal spatulas or large metal spoons to quarter the pancake, then turn all of the pieces and cut into rough (about bite sized) chunks in the skillet. Sprinkle with the remaining 3 tablespoons of sugar and remaining melted butter. Toss well to fully coat. Cook and toss over low heat until the edges of the pieces are caramelized and golden, 3 to 4 minutes.
- To serve, dust with confectioner's sugar and serve with the warm plum sauce.
- While the pancake bakes, make the plum sauce. In a small saucepan, stir together the plums, jam or preserves, lemon juice, water and salt. Bring to a simmer over medium low heat and cook, stirring occasionally, until the plums are tender and the mixture is syrupy, about 4 minutes.
EASY CRêPES
Use this easy crêpe mix to make sweet or savoury pancakes. There's enough for main course and dessert for a family of four so it's perfect for Shrove Tuesday
Provided by Cassie Best
Categories Dessert, Dinner, Snack
Time 25m
Yield Makes 8 large pancakes
Number Of Ingredients 4
Steps:
- Weigh the flour in a large jug or bowl. Crack in the eggs, add half the milk and a pinch of salt. Whisk to a smooth, thick batter. Add the remaining milk and whisk again. Set aside for at least 30 mins.
- Heat a large non-stick crêpe pan or frying pan. Add a drizzle of oil, then wipe out the excess with kitchen paper. When the pan is hot, add enough batter to just cover the surface, swirling it and pouring any excess back into the bowl. The pancake should be as thin as possible. When the edges are peeling away from the sides of the pan, shake it to see if the pancake easily releases and is browning on the underside. If not, cook a little longer. Flip and cook the other side for a minute or two. Serve, or keep warm in a low oven.
Nutrition Facts : Calories 161 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.2 milligram of sodium
GOOD OLD FASHIONED PANCAKES
This is a great recipe that I found in my Grandma's recipe book. Judging from the weathered look of this recipe card, this was a family favorite.
Provided by dakota kelly
Categories Breakfast and Brunch Pancake Recipes
Time 20m
Yield 8
Number Of Ingredients 7
Steps:
- In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
- Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Nutrition Facts : Calories 158.3 calories, Carbohydrate 21.7 g, Cholesterol 37.7 mg, Fat 5.9 g, Fiber 0.6 g, Protein 4.5 g, SaturatedFat 3.4 g, Sodium 503.6 mg, Sugar 3.5 g
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