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Loanding
Kaiserschmarren ("Emperor’s Mess") is a light and fluffy pancake made without baking powder. This dish is named after Austrian Kaiser Franz Joseph I who liked his pancakes torn into small pieces. Serve with fruit preserves or applesauce.
Ingredients
- eggs, separated: 2 piece
- all-purpose flour: 0.66667 cup
- milk: 6 Tbsp
- white sugar: 4 tsp (divided)
- vanilla extract: 0.5 tsp
- salt: 0.25 tsp
- lemon juice: 0.25 tsp
- unsalted butter: 2 Tbsp (divided)
- powdered sugar for dusting: 1 tsp (optional)
Metric Conversion
Stages of cooking
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Combine egg yolks, flour, milk, 2 teaspoons white sugar, vanilla extract, and salt in a bowl; whisk until batter is smooth.
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Combine egg whites and lemon juice in a glass, metal, or ceramic bowl and beat until soft peaks form. Add egg whites to yolk mixture and carefully fold in using a spatula until just combined, using as light a touch as possible.
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Melt 1 tablespoon butter in a non-stick pan over medium heat. Transfer batter into the hot pan, cover, and cook until the bottom is golden brown and bubbles appear on the surface, about 4 minutes.
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Use a spatula to cut the pancake into 4 sections and flip over. Cover and cook for another minute. Use 2 spatulas to tear or cut the pancake into 1 to 2 inch pieces.
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Add remaining butter in little pieces to the pan and sprinkle with remaining 2 teaspoons white sugar. Cook tossing and stirring for a few minutes until pancake pieces are lightly caramelized at the edges.
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Serve immediately, dusted with powdered sugar. Chef John
