Kaiserschmarrn Recipe
Let’s allow ourselves to destroy a pancake and make a Kaiserschmarrn, called "trhanec" in Czech! I guarantee you’ll enjoy this sweet treat a lot. Curious? Let’s hurry up and cook!
Servings 2
Equipment
- a 10-inch non-stick pan
Ingredients
- 1 cup (130 g) all-purpose flour
- 2 eggs with the yolk and white separated
- 1 cup (240 ml) milk
- 2 Tbsp unsalted butter
- 1 Tbsp granulated sugar
- handful raisins optionally soaked in rum ahead
- pinch of salt
- powdered sugar for the final icing
- jam for serving
Instructions
- Sift the flour mixed with salt into a bowl. In a clean bowl, whisk the milk, granulated sugar, and egg yolks. Stir the egg mixture into the flour until a pancake batter is created. Let it rest for 15 minutes.
- Meanwhile, whip the egg whites into stiff snow and then gently fold them into the batter.
- In a large frying pan (with a lid), melt 1 Tbsp butter over medium heat. Pour in the batter and sprinkle with raisins on the surface.
- Cover with the lid, wait until the underside is browned, then use two forks to tear the thick pancake into bite-sized pieces. At this point, add the 2nd Tbsp butter to the pan. Flip the shredded pieces and fry them until golden.
Notes
- Makes 2 portions.
- Serve dusted with powdered sugar as a dessert or a light lunch. If you want, you can add a bowl of good jam.
- The Kaiserschmarrn pancake should be about 1-inch high. If the batter layer is higher, the bottom will be cooked through, while the middle will still be runny.
- It is important to fry the pancake over medium heat. If you turned the heat too high, Kaiserschmarrn would be burnt downside. Be patient, please!