Kaiserschmarrn
A fluffy, lightly sweetened, shredded pancake
Contributed by Gloria Dunn
Prep time: 10 minutes
Cook Time: 5 minutes
Total: 15 minutes
Behind the Dish
This recipe is a family favorite. My Oma (grandmother) would make this when we went to visit her as a dinner meal, even though it sounds like a dessert item. My Opa (grandfather) was a huge fan of this dish and would ask my Oma to make it often. It is a very filling dish that has you begging for more. My mom makes this dish only on Friday’s during Lent when meat is not to be eaten. It is so good that we ask her to make a double batch every time and add extra sugar and cinnamon. If you’re on a diet, I don’t think that you should try this dish because once you do, you’ll want to make and eat it all the time.
Ingredients
¼ pound (or 2 sticks) butter
½ pound (or a little over 1 cup) sugar
1 pint (2 cups) milk
1/2 pounds (or 2 ¼ cups) of flour
6 eggs (separated)
Pinch of salt
2 Tablespoons of raisins (optional)
Instructions
Melt butter with milk.
Beat egg yolks and add them to the milk mixture.
Add the sugar and salt, one after the other.
Stir until the sugar is dissolved.
Mix with the flour to make a dough.
In a separate bowl beat the egg whites until they are stiff.
Carefully add the egg whites to the prepared dough and stir with a whisk.
Wash and dry the raisins and set them aside.
Melt the butter in the pan.
First, fry half of the dough on one side until golden brown. Sprinkle a tablespoon of raisins on top.
Turn the dough over. Fry the other side until golden brown and add a tablespoon of raisins to this side.
Then flick the dough in the pan with two forks to shred the dough.
Generously sprinkle with sugar and cinnamon or serve with applesauce.