Kaiserschmarrn (Emperor's Pancake)

🧂 Ingredients

• 4 Eggs(separated into yolks and whites)
• 120 g All-purpose flour(sifted)
• 150 ml Milk(whole milk recommended)
• 60 g Granulated sugar(divided)
• 60 g Unsalted butter(divided)
• 30 g Raisins(optional, can be soaked in rum for extra flavor)
• for dusting Powdered sugar(confectioners' sugar)
• for serving Zwetschgenröster (Plum Compote)(homemade or store-bought)

👨‍🍳 Instructions

1. 1

   Prepare the batter: In a medium bowl, whisk together the egg yolks, sifted flour, and milk until a smooth, thick batter forms. Set aside.

   ⏱️ 5 minutes
2. 2

   Whip the egg whites: In a clean, dry bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form. Gradually add half of the granulated sugar (30g) and continue beating until stiff, glossy peaks form. Be careful not to overbeat.

   ⏱️ 5 minutes
3. 3

   Combine the batters: Gently fold about one-third of the whipped egg whites into the yolk-flour mixture to lighten it. Then, carefully fold in the remaining egg whites until just combined. Avoid deflating the whites. If using raisins, gently fold them in now.

   ⏱️ 5 minutes
4. 4

   Cook the pancake: Melt 30g of butter in a large, non-stick skillet or cast-iron pan over medium heat. Once the butter is shimmering, pour the batter into the pan, spreading it evenly. Cook for about 5-7 minutes, or until the bottom is golden brown and set. You can lift an edge to check. The top should look mostly set.

   ⏱️ 7 minutes
5. 5

   Shred and caramelize: Using two forks or spatulas, tear the pancake into bite-sized pieces directly in the pan. Add the remaining 30g of butter and the remaining granulated sugar (30g) to the pan. Continue to cook, stirring and tossing the pieces, for another 5-8 minutes, allowing them to caramelize and turn golden brown. The sugar should melt and coat the pancake pieces.

   ⏱️ 8 minutes
6. 6

   Serve: Transfer the caramelized Kaiserschmarrn to serving plates. Dust generously with powdered sugar. Serve immediately with warm Zwetschgenröster on the side.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓Ensure egg whites are beaten to stiff peaks for maximum fluffiness. A clean bowl and beaters are crucial for this.
• ✓Don't overmix the batter once the egg whites are folded in; this will result in a tougher pancake.
• ✓Tear the pancake into pieces rather than flipping it whole for the characteristic 'shredded' texture.
• ✓Caramelizing the pieces in butter and sugar is key to the rich flavor and golden color. Adjust heat as needed to prevent burning.
• ✓Serve immediately for the best texture – it can become dense if left to sit.

🔄 Variations

• Use rum-soaked raisins for an extra layer of flavor.
• Serve with other fruit compotes like apple (Apfelmus) or cherry.
• Add a splash of rum or vanilla extract to the batter.

🥗 Nutrition

Per serving