Kaiserschmarren (Austrian pancake)

in Recipes

Submitted by MiniMunchers, www.minimunchers.com, Chef Daniel Angerer from Klee Brasserie, www.kleebrasserie.com

(recipe yields one large pancake)

½-cup unbleached flour
1/3-cup sugar
a pinch salt
1 cup milk
5 yolks eggs
5 egg whites
1 tablespoon butter
powdered sugar for dusting the pancake

1. Preheat the oven to 400 degree Fahrenheit.
2. In a bowl mix flour and milk with a wire whisk then add egg yolks.
3. In a kitchen mixer bowl beat egg whites, sugar and salt until stiff peaks have formed.
4. With a pastry spatula fold 1/3 of the whipped egg whites into the milk/egg yolk mixture then fold in remaining egg whites.
5. On medium heat setting melt butter in a skillet (9 to 11-inch diameter) add batter and cook for four minutes, then transfer into hot oven. Bake pancake (10-12 minutes or until cooked in the middle when pierced with a toothpick)
6. On top of stove tear pancake randomly into mouth sized pieces.
7. Transfer torn pancake onto large plate, sprinkle with powdered sugar. Serve immediately.

Chef’s note: Fold whipped, sugared egg withes carefully with flour/egg yolk mixture –this way lots of air will get trapped into batter and result in a heavenly airy pancake.
Chef’s tip: serve with cranberry jelly.