Since we discovered this while we were in Bavaria, I knew you would want to make this at home. Turns out both the Austrians and the Germans claim it as their own.
There are many versions of recipes for this dish, so this is a compilation of those variations that I thought made the best one.
Many soaked their raisins in rum but since we dislike that flavor, I soaked mine in hot water. (juice would work too if you want to experiment with other flavors)
The idea is to cook the pancake on one side then after you flip the pancake over , you tear (or cut) it into 1-2 inch pieces. Place the pieces on your serving plate and pour applesauce over the pile. My favorite topping put caramelized raisins and almond slices on top. You could just add the raisins straight onto the pancake as it's cooking or put them on top of the torn pieces if you want to skip that step.
This picture is before I put on the applesauce and the powdered sugar - and when I experimented with craisins, they were great! I am going to try golden raisins next.
KAISERSCHMARRN - 2-4 people (depending on the serving size, Eb ate his with a side of bacon)
Separate 2 eggs - whites in a mixing bowl with a pinch of salt & yolks in another bowl.
Beat the egg whites into fluff - about 45 seconds with an electric beater. Set aside.
Add to the yolks:
3/4 c all purpose flour
1/2 c milk
2 T sugar
1 T lemon juice
1 t baking powder
Mix into a smooth batter
Pour the whites into the yolk mix and combine gently but well.
Melt 1 T butter in a skillet (I used the cast iron) over med-lo heat
Pour half of the batter into the pan, cover and cook for about 3-4 minutes. (watch it carefully it can burn easily)
Remove lid, flip the pancake and then cut/tear into pieces quickly. Stir once of twice and remove to serving plate.
After cooking the next half of the batter in the same way, add to the hot skillet:
1 T butter
1 T raisins (soaked in hot water and drained - or microwaved in water for a minute or so. Just make sure they are plump)
1 T sugar
1 T almond slices
Stir until the butter melts and the sugar begins to caramelize.
Place some on top of each pancake pile.
(you may want to double the topping for more on each serving)
Now, smother each pile with a generous amount of applesauce.
Sprinkle with powdered sugar and enjoy!
There are many versions of recipes for this dish, so this is a compilation of those variations that I thought made the best one.
Many soaked their raisins in rum but since we dislike that flavor, I soaked mine in hot water. (juice would work too if you want to experiment with other flavors)
The idea is to cook the pancake on one side then after you flip the pancake over , you tear (or cut) it into 1-2 inch pieces. Place the pieces on your serving plate and pour applesauce over the pile. My favorite topping put caramelized raisins and almond slices on top. You could just add the raisins straight onto the pancake as it's cooking or put them on top of the torn pieces if you want to skip that step.This picture is before I put on the applesauce and the powdered sugar - and when I experimented with craisins, they were great! I am going to try golden raisins next.
KAISERSCHMARRN - 2-4 people (depending on the serving size, Eb ate his with a side of bacon)
Separate 2 eggs - whites in a mixing bowl with a pinch of salt & yolks in another bowl.
Beat the egg whites into fluff - about 45 seconds with an electric beater. Set aside.
Add to the yolks:
3/4 c all purpose flour
1/2 c milk
2 T sugar
1 T lemon juice
1 t baking powder
Mix into a smooth batter
Pour the whites into the yolk mix and combine gently but well.
Melt 1 T butter in a skillet (I used the cast iron) over med-lo heat
Pour half of the batter into the pan, cover and cook for about 3-4 minutes. (watch it carefully it can burn easily)
Remove lid, flip the pancake and then cut/tear into pieces quickly. Stir once of twice and remove to serving plate.
After cooking the next half of the batter in the same way, add to the hot skillet:
1 T butter
1 T raisins (soaked in hot water and drained - or microwaved in water for a minute or so. Just make sure they are plump)
1 T sugar
1 T almond slices
Stir until the butter melts and the sugar begins to caramelize.
Place some on top of each pancake pile.
(you may want to double the topping for more on each serving)
Now, smother each pile with a generous amount of applesauce.
Sprinkle with powdered sugar and enjoy!
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