If You would me to countries, regions and places questions, feel whom I am attracted, then I would like to mention the mountains. Specifically the Alpine regions of Germany, Austria and Italy. The mountains out of practice since my Childhood, been a very great fascination for me. Really since I was late 20's, thanks to my aunt and uncle, the mountain Hiking for me have discovered. The climb, at the summit cross and as a reward for this impressive landscape in front of eyes, in the midst of an indescribable silence and surrounded by fresh mountain air. Just gorgeous.
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The famous mountain air will do me but not only when Hiking or skiing well, but makes me every Time in the mood for pancakes. Once again, a recipe classic felt in the I "hundreds of" recipes I have tried in all the years and they've refined to my taste. Why? Because I rubbish by the Emperor's just not enough to get. One of these recipes became my declared favorite recipe that I make now for many years.
THERE ARE MANY VARIANTS – I LOVE THE CLASSIC KAISERSCHMARRN VARIANT
I am, however, rubbish in fact, is the classic Emperor-type. I'd never have to face up to the idea, one of the many modifications to prepare it now in the recipe of the landscape. If Kaiserschmarrn is on the table, then please classic, Yes. I'm sort of rubbish with a Kaiser-traditional nalistin or maybe even a little bullheaded, just like You want to see 😉 .
THERE ARE A FEW THINGS YOU NEED TO KNOW
The preparation of pancakes is quick and easy and also that's why I love him very much. In my experience, it is only helpful in a very large pan (mine has a 32cm diameter). Thus, it is not employed as a part of the pancake from the pan in several rounds with the Fry. A tip my grandma once upon a time, a share of mineral water in the dough to keep it nice and loose will. This tip I also.
CLASSIC KAISERSCHMARRN – WHAT IS ACTUALLY THIS ?
On the question of what one pancake to the classic Emperor to eat well, can I answer like, everything tastes popular and also other desserts. Kaiserschmarrn was invented in Austria and it is traditionally plum compote. Personally, I love the cherry compote or applesauce as a side dish and of course, vanilla sauce, which may in no case be 😉 missing .
If You desire to desserts did try but even my clever dish of pancakes from the oven , or my classic rice pudding. If You have fresh cherries or from the glass of love, You're in my cherry-Michel recipe very well cared for.
- 4 Eggs - Size M
- 125 g flour
- 60 g sugar
- 1 Pinch Of Salt
- 1 Packet Of Bourbon Vanilla Sugar
- 300 ml whole milk - 3,5%
- 75 ml of carbonated mineral water
- 40 g Butter
- 40 g raisins, if desired
- 2 TBSP fruit juice - if You raisins are using - for example, Apple juice, orange juice
- Powdered sugar for Dusting
- If You have raisins in Your pancakes, then You avoiding you about 15 minutes in a fruit juice of Your choice. Like longer, if You like.
- Then cut You the eggs and the egg whites, beat the egg whites until stiff and put it short side.
- Now You can beat with the whisk of the hand mixer or the kitchen machine, the egg yolks, the sugar, the pinch of salt and the vanilla sugar until it becomes a creamy consistency.
- After You touch to and after the flour and the milk below , and the mineral water (the dough is a bit looser).
- Now You can with the raisins (without the rest of the liquid or the juice) mix and/or the egg whites and fold in.
- The Butter is heated You are in a large frying pan (mine's 32cm diameter) on medium heat and give the entire dough in the pan for about 5 minutes until Golden brown. Regularly check (side lift), whether the bottom is browned. NOTE: If You have a smaller pan, did two batches of fry.
- Then the pancakes with a spatula into quarters, turn , and on the other side is also Golden brown bake.
- After You tear up the pancakes into bite-sized pieces (best with two pan-turners), and these are still fry a little more.
- To Serve the Kaiserschmarrn with powdered sugar dusting. I wish You a good appetite!