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Kaiserschmarrn (The Emperor's Pancakes)
From Dorothy McNett's recipes at www.dorothymcnett.com. This is most often served as a sweet dessert, topped with jams and fruits, etc. But in recent times, it also has been served with sauteed mushrooms (especially chanterelles) instead of the sweet sauce and used as a bread like side dish for schnitzel, etc.
2 tablespoons rum
1-2 tablespoons raisins or currants
2 egg whites
2 egg yolks
1 tablespoon raw sugar
1/4 teaspoon sea salt
1 cup milk
1/2 cup unbleached all purpose flour
4 tablespoons unsalted butter, for frying
Combine the rum and the raisins or currants and allow to stand about 30 minutes. In a batter bowl, beat the egg whites with electric or hand beater until they are stiff enough to form peaks. Set aside. In another bowl using the same beater, beat the egg yolks until light and fluffy, gradually adding the sugar and salt. Carefully beat in the milk and the flour. Remove the beater and using a spoon or spatula stir in the soaked raisins. Now gently fold the beaten egg whites into the mixture, very carefully folding it rather than a stirring motion, just until the whites have been incorporated but do not over mix. In a heavy bottomed 9 inch fry pan, heat 2 tablespoons of the butter. Pour in the batter. Cook over medium / low heat 4 - 5 minutes, or until pancake has puffed up and browned a bit on the bottom. Turn it out onto a plate with the uncooked side down. Add another 2 tablespoons butter to the pan, slide the pancake back in to cook the bottom side, about 2-3 minutes or until it is firm and set up. Using 2 forks, pull the pancake into 6-8 pieces and remove them to a plate. Serve with sauteed mushrooms, etc.
Recipe created 2014-03-03.
