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Wednesday, 23 May 2012

How to make Kaiserschmarrn

An alternative title to this entry could be: "The way to your Austrians heart".

Anyone who has skied in Austria will know about this yummy broken up fluffy pancake usually served with plum sauce/compote. It can be accompanied with jam, icing sugar, apple or other fruit compote. It is often the main part of the meal in Austria. For example, entree = soup, main = kaiserschmarrn. A reason to love Austria....sweets for lunch!

Here is an Australian take on the recipe.

What you need:
4 eggs separated
200g flour
250ml milk
2 tablespoons of icing sugar
pinch of salt
(grated lemon rind - optional)
1 1/2 tablespoons of butter for cooking

In a jug or bowl mix the egg yolks, milk, flour, salt and lemon rind.
In another bowl beat the egg whites and icing sugar till you have fluffy peaks. Gently fold in the egg yolk mix into the egg white mix.

Heat the butter in a large frying pan. You should have a thin film of butter all over the pan. When its nice and warm and starting to bubble pour in the whole mix. Then I turn down the heat of my electric stove to medium. You want to get a brown crispy bottom (not burnt). Check regularly to see how the bottom is cooking. When it is crispy make an X through the mixture so its cut into quarters. Then you turn each quarter over to start cooking the other side. This is the trickiest part of the recipe!

The 3rd quarter is flipped!
After another minute you can put on your Japanese samurai warrior outfit and start chopping up the pancake into chunks. The outside of the chunks should be slightly crispy and the inside light and fluffy - well that's they way we like it. Serve and eat. Share with family or friends...only if you feel like it. Its a great alternative to cooking up multiple individual pancakes.

Here is M's serving suggestion of the day: yogurt and 2 types of jam. We used our Austrian plates from Gmundner - this is one of their traditional designs they have been making for over 300 years.

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