Kaiserschmarrn is an Austrian dessert - small pieces of pancake, fluffy on the inside and crispy on the outside, piled high on a plate and dusted generously with icing sugar. Sounds amazing, right? I thought so too, and had been looking for an excuse to make them for the longest time.
That excuse came by this evening, in the form of Thanh. He came over to pick up his new camera lens, I believe there was a brief mention of hunger, and suddenly I was in the kitchen whipping up egg whites and sifting icing sugar.
The batter is like a very eggy, sugarless pancake batter, with the egg whites whipped separately and folded in for lightness.
You fry the batter in butter, but instead of trying to flip the whole thing over at once (which would be a recipe for disaster), you cut them into quarters and flip each quarter over separately.
Once the batter is almost cooked through, you cut it up into smaller pieces (just using an egg-flip) and let them cook and become crispy.
The recipe I used (from Dr. Oetker Schul Koch Buch) includes raisins in the dough, but we preferred them plain.
Well, when I say plain, I mean thickly dusted with icing sugar and with morello cherries on the side. Other traditional accompaniments would be apple sauce or plum sauce. I think maple syrup would go pretty well too!
This was a totally winning recipe. Absolutely delicious, easy to make, all storecupboard ingredients. It went from idea to plate in less than 30 minutes. According to the book, it serves 2, but we found that it served 3 generously. It kinda tasted like poffertjes but without the need for any expensive equipment.
I won't post up the recipe because it's very simple and a simple google search will yield many versions. Enjoy!!
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