KAISERSCHMARRN

Adapted from Saveur

 

 

Ingredients:

 

5 large eggs, whites and yolks separated

2 1/2 T + 2 t granulated sugar, separated

Pinch of salt  

1 1/8 c milk

1 1/2 t vanilla

3/4 c AP flour

6 T butter

 

 

Method:

 

Add the egg whites and 2 1/2 T sugar to the bowl of a stand mixer fitted with the whisk attachment.   Beat to soft peaks and set aside.

 

Add the egg yolks and salt to a medium bowl and break up with a whisk.  Add in the milk and vanilla and mix to combine.  Whisk in the flour to create a smooth batter; a few lumps may remain.  Fold in the egg whites until uniform.

 

Heat 1 1/2 T butter in a large skillet over medium heat.  Once the butter has melted, pour in half the batter and smooth to the edges of the pan.  Cook 4 minutes, then cut into quarters and flip.  Add another 1 1/2 T butter, cut into pieces, around the sides of the pan, and cut the pancake into pieces with a spatula.  Push the pancake pieces to one side of the pan, melt 1/2 t granulated sugar on the hot surface, toss, and repeat on the other side.  Cook another minute or two, and pull to a large plate. 

 

Repeat with the remaining batter, and serve with plum compote, whipped cream, or lemon juice and confectioners sugar.