Kaiserschmarrn - The Emperor's Breakfast

By Culinista Annouchka
December 6, 2010
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Author Notes: This is an Austrian family recipe that my grand mother would make for us during the holiday - occasionally we would also have it for dinner too!!Culinista Annouchka

Serves: 4

  • 2 cups milk
  • 1 1/2 cups flour
  • 4 eggs, separated
  • 1/4 cup sugar
  • 1/2 teaspoon lemon juice
  • 1 pinch salt
  • 8 tablespoons butter
  • 2 tablespoons raisins
  • Confectioners sugar to serve
  1. Blend the milk and flour and stir until smooth.
  2. Add the egg yolks, sugar, lemon, salt & 4 tablespoons of melted butter. Whisk until combined.
  3. Beat the egg white then just before cooking fold them into the batter and add the raisins last.
  4. In a large cooking pan on medium heat, add the remaining butter and pour the batter so that it is about 1 inch thick. Cook on medium heat until the pancake is a light golden color and slightly puffed up. Then flip it on the other side and continue to cook for another 30 seconds. Tear the pancake up with a fork into little bits while still in the pan and serve with a dusting of confectioners sugar & whipped cream and homemade applesauce.

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