KAISERSCHMARRN

Adapted from Saveur

 

Ingredients:

 

6 large eggs, whites and yolks separated

3 T + 3 t granulated sugar, separated

Pinch of salt  

1⅜ c milk

2 t vanilla

⅞ c AP flour

6 T butter

 

Method:

 

Add the egg whites and 3 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 beat briefly with a whisk.  Add the milk and vanilla and mix to combine.  Whisk in the flour to create a smooth batter; a few lumps may remain.  Gently fold in the egg whites until uniform.

 

Heat 1½ T butter in a large skillet over medium-low heat.  Once the butter has melted, add one third of the batter and smooth to the edges of the pan.  Cook 4 minutes, then cut into quarters and flip.  Add another 1½ T butter, cut into pieces, around the sides of the pan, and chop the pancake into pieces with a spatula.  Push the pancake pieces to one side of the pan, melt ½ t granulated sugar on the hot surface, toss, and repeat on the other side.  Cook another minute or two, and remove pancake pieces to serving dish. 

 

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

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Original, smaller, volume:

 

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

7 T butter