Time 35m Yield 2 Number Of Ingredients 7 Steps:
Sift flour, sugar, and salt together in a mixing bowl. Pour the milk slowly into the dry mixture while stirring. Add the egg yolks one at a time, beating until well blended before adding the next egg yolk. Place the egg whites in a separate bowl; beat until egg whites form stiff peaks. Gently stir 1/3 of the egg whites into the batter. Fold in the remaining egg whites. Melt 1 tablespoon butter in an 8 inch skillet over moderate heat. Pour in half the batter and cook about 4 minutes or until browned on the bottom. Loosen edges and slide pancake onto a plate using spatula. Invert the pancake back into the skillet and cook until both sides are brown, about 2 minutes. Remove to a warm platter and keep warm. Make the second pancake the same way. Dust with confectioners’ sugar and serve.
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.
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.
Time 50m Yield 3 cups base, 4 to 8 servings Number Of Ingredients 18 Steps:
Prepare the “kaiser” base. In the mixer bowl, combine the egg yolks and 3 ounces of sugar. Mix over medium speed, with the wire whisk, until pale yellow. Add the creme fraiche and rum. Continue to mix until smooth. Fold in the flour and raisins. This can be prepared up to 1 day in advance. Preheat the oven to 425 degrees F. Brush 4 (6-inch) saute pans with butter and sprinkle with sugar. To make the Kaiserschmarren, in a separate mixing bowl, whisk the egg whites to soft peaks. Add the remaining 1 1/2 ounces of sugar and continue to whip until stiff but not dry. Fold the meringue into the “kaiser” base. Spoon the souffled mixture into 4 pans. Bake for 12 minutes. To serve, in a medium saute pan, reheat the Strawberry Sauce. Add the fresh strawberries and toss until well coated. Serve over the Kaiserschmarren. Combine all the ingredients in a medium saucepan. Bring to a boil. Cook for 5 minutes. Remove from heat and cover with plastic wrap. Allow flavor to infuse for 10 minutes. Transfer the mixture to a blender and process until well incorporated. Strain. This can be prepared up to 3 days ahead. Yield: about 1 1/2 cups
Number Of Ingredients 10 Steps:
Mix the flour, milk, egg yolks, salt, melted butter and 1 tablespoon sugar into a smooth batter. Cover and let rest 30 minutes for the flour to swell. Beat the egg whites with 1 tablespoon sugar until stiff and gently fold into the batter. Melt the clarified butter in a non-stick pan; pour the batter in, cover and cook. Once the underside of the pancake has turned golden, turn it over and continue to cook uncovered until the other side has also turned golden brown. Cut up into bite-sized pieces. Sprinkle the pancake, while still hot, with powdered sugar or a mixture of cinnamon sugar. Tips and hints: Kaiserschmarrn is even more delectable if you caramelize the powdered sugar in the pan instead of dusting it on afterwards. Just free up a corner of the pan when cooking the Kaisershmarrn and sprinkle in 1 to 2 teaspoons powdered sugar. Once the powdered sugar has caramelized, which will happen very quickly, move the pancake back over it and spread it all around. Strained pears, applesauce or plum compote is the traditional accompaniment.
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.
