A kaiserchmarrn is an Austrian pancake that is traditionally served for dessert, but I also think it makes a fabulous brunch. It is thick, eggy, and torn to bits during the cooking process, which is a great thing for those of us who have a tendency to break their pancakes to bits in the flipping process anyway. It may look like a mess, but it tastes great! Because our backyard is producing enough rhubarb to be a small rhubarb farm, I decided to add some to this kaiserschmarrn. So good. —fiveandspice
- Serves 2 to 4
rhubarb, washed, trimmed, and cut into 3/4-inch slices
plus 3 tablespoons sugar, divided
eggs, yolks and whites separated
whole milk (I actually used half-and-half, hehe)
Powdered sugar and/or whipped cream (optional)
- In a large skillet (About 12 inches), heat the butter over medium-high heat until it foams. Stir in the rhubarb pieces plus the 3 tablespoons of sugar. Stir, turn the heat down to medium-low, and cook until the rhubarb is tender but not mushy, about 5 to 7 minutes.
- In the meantime, in one bowl whisk the egg whites to soft peaks. In another bowl, whisk together the egg yolks, the remaining sugar, milk, vanilla, salt, and lemon zest until fully combined. Whisk in the flour a bit at a time, whisking out any lumps.
- Fold the egg whites into the yolk mixture. Then when the rhubarb is ready, pour the batter evenly over the rhubarb. Cook over medium (or medium-low) heat until it is billowing and the bottom is set, about 15 to 20 minutes. Then, flip the pancake over -- this will most likely happen in chunks, and that's fine; it's going to wind up in pieces anyway. Cook for another minute or two, then use a fork or the spatula to break the pancake into bite-sized pieces. Cook, flipping pieces as needed, for another few minutes until all the pieces are golden.
- Serve warm, topped with powdered sugar, whipped cream, or both.