cut-up and sugared pancake with raisins – variant without milk
[hgallery3 id=“1215″ render=“smoothgallery“]
This traditional Austrian dessert is easy to prepare, loved by everyone and quickly fills even the hungriest guest. It can even be prepared as a main (sweet) dish, e.g. for breakfast (as we had it today 😉
- 300g flour
- 3 eggs (separated)
- 75g sugar
- 400ml sparkling water
- 100g raisins (or dried cherries as I did today)
- 40g butter (for the pan)
- 500g applesauce (sugared, with pieces)
Add flour, sugar and egg yolks in one bowl, the egg whites in a second bowl. Beat the egg whites up to a stiff foam. It is good to do this first, as fat on the stirrer would prevent the egg whites to form a foam, and if you mix the other things now you can just switch over to the other bowl without cleaning the stirrer. Clever, eh? 😉
So add about half of the sparkling water to the bowl with the flour and sugar and start stirring gently. Do not mix to fast so the CO2 of the water does not evaporate too fast. We want it to soften the Kaiserschmarrn by an extra bit. When you received an even mass, you can add the rest of the water. The final consistency is quite fluid, almost like you would do it with crêpes.
Gently mix the beaten egg whites under the dough.
Heat up a pan at medium heat (or a bit higher) and melt some butter in it. Add about two fingers high of dough. While you wait for the bottom side to become well-done, you can add raisins (or dried cherries, chopped almonds, what you like) on top and push it a little into the dough.
When the dough is gold-brown on the bottom, turn the whole thing. Do not become desperate if you tear it apart, you will do so in a moment anyway.
When the second side is also gold-brown, tear the thing apart into small pieces (I prefer the form of diamonds) about the size of a tablespoon. Add two dashes of sugar, wait a few seconds until it starts caramelizing and then turn everything until all the caramelized sugar sticks to the pieces of Kaiserschmarrn.
Serve hot and soon, together with applesauce. For the latter best use sweet variants with pieces! Also I have been told that plum butter goes nicely with the Kaiserschmarrn.