Servings: servings
Kaiserschmarrn
Kaiserschmarrn is a classic dessert from the southern German and Austrian cuisine. It can best be described as a cross between a thick pancake and a sweet omelet sprinkled with powdered sugar. The dessert is a tasty and slightly different alternative to the traditional Danish pancakes.
Equipment
- Knife
- Cutting Board
- Whisk
- Bowl
- Sieve
- dough scraper
- Frying Pan
- Palette Knife
Ingredients
- 4 pcs. Egg
- 1 pcs. Vanilla Pod
- 62.5 gram Sugar
- 1 pinch Salt fine salt
- 400 gram Milk
- 100 gram Wheat Flour
- 0.5 pcs. Lemon finely grated zest
- Butter for frying
Instructions
- Separate the eggs.
- Split the vanilla pod and scrape out the seeds with a small sharp knife. Put some of the sugar on the cutting board and "mash" the vanilla seeds into the sugar.
- Whisk the homemade vanilla sugar together with the egg yolks and salt until light and fluffy.
- Add milk and lemon zest.
- Sift the flour into the batter and whisk until smooth and uniform.
- Beat the egg whites until stiff and gently fold them into the batter (preferably using a spatula). Be careful not to deflate them.
- Heat a pan and melt butter on it.
- Cook thick pancakes (about 1-1 1/2 centimeters thick) over medium heat. They need a bit more time than thin pancakes to be fully cooked through, so they shouldn't be cooked at too high a heat.
- Once the pancakes are cooked, chop them into smaller pieces with a spatula.
- Serve warm and sprinkled with powdered sugar.