Kaiser Pancakes (Kaiserschmarren)

January 27, 2008 | Filed Under Austrian Cuisine, Breakfast, Desserts/Sweets, Friends, New York Times, The Flyng Apple blog 

 

This Sunday’s New York Times has an article out on dining in Austria, and our friend and fellow blogger, Angelika of The Flying Apple is a major part of the article.  She recently opened her own restaurant, which she has blogged about on her site

Quite some time ago, she sent me an Austrian cookbook (recipes from the Austro-Hungarian Royal Kitchen).  I hadn’t been able to try out any of the recipes, although I’d picked up the cookbook to look for something to make after recently watching The Sound of Music (which takes place in Austria).  I never had time to prepare my Austrian meal.

With news of Angelika’s article in theTimes, I had to prepare something Austrian in her honor.  For a Sunday morning, I decided to prepare the Kaiser Pancakes.  The ingredients were readily available to me, except for plum purée.  I bought blueberry preserves to use as a substitution for the plum puree.  However,  by the time I’d finished making my pancakes, I was starved and couldn’t wait to eat my food.  I forgot all about the preserves.  Next time. 

Anywho, my Kaiser Pancakes didn’t turn out badly at all.  In fact, I loved them.  It tasted really good.  As I closed my eyes and savored the taste of my pancakes, I imagined I was part of the royalty enjoying my meal.  My imagination lasted, until I had to get up and wash my own dishes.   ;-)

Congratulations, Angelika on a very nice article and all your accomplishments.

Best,

Paz

 

 

 

 

Kaiser Pancakes (Kaiserschmarren)

Imperial Austrian Cuisine by Renate Wagner-Wittula

 

Ingredients:

6 eggs

200 g (7oz) cake or pastry flour

50 g (1 1/2 oz) sugar

250 ml (8 fluid oz) milk

pinch of salt

40 g (1 oz) raisins

butter

confectioners’ sugar (powdered)

plum purée

 

Preparation:

Separate the egg whites from the yolks.  Thouroughly mix the yolks, sugar, milk and flour.  Whisk the egg whites, add a pinch of salt and continue whisking until stiff.  Now, carefully fold into the egg yolk mixture.  Melt butter in a large pan, pour in the mixture and sprinkle in raisins.  Let cook on one side for a few minutes, turn over and tear into pieces with a fork.  Now let finish cooking (ideally in a buttered pan in a preheated oven(.  Be especially careful not to overcook the pancakes, otherwise they will dry out.  Sprinkle with confectioners’ sugar and serve with plum purée.

 

 

 

 

 

 

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Comments

25 Responses to “Kaiser Pancakes (Kaiserschmarren)”

  1. oh, woooow ! What a tribute you have written ! Oh I am so incredibly moved. And most of all I am impressed about your skills, making Kaiserschmarrn isn’t that easy at all and usually takes some practice (and several attempts) until it works out fine, but you have made it ! You have made it this morning even though you also took your time to go out and get me some printed copies of the NYTimes… So glad that you liked your Schmarrn, and that you really got some Viennese/Emperor flair out of it while savoring it ! I hope one day you will come over and I will introduce you to “real” Austria and we can make Kaiserschmarrn together in the kitchen that has just been featured in the NYTimes.

    Paz, thank you so much for your help, for being such a reliable and truthful friend and for writing this oh-so-lovely post ! A big hug to you !

  2. Dear Angelika: I can’t wait to be able to make Schmarn and other foods together. Big hug right back!

    Paz

  3. Oh wow! These sound good and look very good to eat.

  4. Very festive: ideal for a Sunday treat.

  5. Oh wow I read this article online. Vienna is one of my favorite cities to visit. I have a recipe for this pancake from a cookbook I got there. Now I must try it!

  6. Paz, those look truly delicious — fit for royalty, for sure.

  7. I’ve just recently watched “The Sound of Music” in Japan and loved it! What a great way to honor your friend and the cuisine!

  8. Paz–absolutely mouth-watering.

    j

  9. Hi Melissa: It was very tasty. I surprised myself. :razz:

    Hi Simona: This was a definite Sunday treat.

    Hi Courtney: Welcome! Yes, a must try and then come back and tell us what you think.

    Hi Lydia: Very delicious and easy to make!

    Hi Kat: That is one of my favorite films!

    JASMINE! *Lunge, tackle, hug!*

    Thanks for stopping by and commenting, all!

    Paz

  10. I am so excited for Angelika!!! It’s a nice idea to make something Autrian on this occasion – I might to this as well. Or, alternatively, I just make sure I eat plenty of Austrian goodies in February, as we’ll be skiing there this year :)

  11. You are aware that pics like this are illegal?? LOL
    This looks so good that I think by just looking at it a few more minutes I will feel like I have died and gone to heaven!!
    This is the ulimate diet bbreaker…..good thing we aren’t neighbours!!
    I do envy them thiugh… :grin:

  12. Oh my, what a perfect weekend recipe for company. This is going into my files. Thanks Paz!

  13. oh wow — I would *love* those!!! did you buy plum puree or make your own? i don’t think i’ve ever seen that in a store, but i can’t imagine it’s hard to make!

  14. This looks very delicious.

  15. Oh, what a lovely recipe! Incidentally I have been planning to go to Vienna. I will read the article and visit her blog.Thank you for sharing that sweetie. YOu have such kind heart.

  16. I could sing ‘these are a few of my favorite things’.
    Pancakes and raisins and dustings of sugar…
    I haven’t been by Angelika’s in a while, thanks for the heads up!

  17. Thanks for stopping by, everyone!

    Paz

  18. […] a roll, after making Kaiser Pancakes, from my Austrian cookbook, I decided to try another recipe.  This time, I made Steinkogler […]

  19. Gudrun Lillekroken NORWAY

    My mother used to make Kaiserschmarn for sunday breakfast. It is indeed yummy, and we always ate it without the jam.

  20. Hi Gudrun: Welcome! Thanks for sharing your story of Sunday breakfast with your family.

    Best,
    Paz

  21. Kimberly AUSTRALIA

    Hello Paz! Oh, your picture looks scrumptious… cannot wait to make the recipe!
    However, I’m confused about a little things, and hope you’ll be able to provide enlightenment: can you detail the baking process to which you allude? How long should baking go for, on which shelf, at what temperature?
    And, as for sugar, what kind should be used?

    Sorry to hamper you with so many questions, but I want mine to look like yours as best as possible!

    Please do reply! :)
    Thanks very much.

  22. Hi Kimberly: Welcome! I can’t wait for you to make this recipe, too!

    You ask some very good questions. I posted the recipe instructions the way they were printed in the book. So, if the baking info is not here, then that means they did not include it in the book.

    After your questions, I went back to double check the recipe book and there are no answers to your questions.

    I don’t believe the baking process was a long one. Honestly, I don’t remember how long I kept the pancake in the oven. Not long, I suppose. Maybe 5 minutes? Because the instructions say not to overcook the pancake.

    Also, about the shelf. I don’t believe I was particular about which shelf I placed the pan. Choose the shelf you normally would use.

    About the temperature, I believe I used a temperature used normally for baking a cake — probably 350 degrees.

    About the sugar, I used powdered sugar — Confectioner’s sugar.

    I think the fun part about making this pancake is just experimenting/playing around with the recipe. That’s what made it a cooking adventure for me. It was a fun adventure when the pancakes turned out great. And if it doesn’t turn out the way you want, try again. That’s what I’ve been doing with all the recipes I try.

    I know your pancakes will turn out just right!

    I’ll see if I can ask one of my Austrian friends about your questions.

    In the meantime get cooking and have lots of fun. And don’t forget to stop by and let us know how it turned out. Okay?

    Best,
    Paz

  23. Kimberly AUSTRALIA

    Thanks a million, Paz. It’s so sweet for you to write such a lengthy reply, just to indulge me! AND emailing me specifically with your reply is really so, so nice. I really do appreciate it.
    Yes, am most eager to make these pancakes… will tell you how it goes, though I’m sure with your help they’ll turn out absolutely delicious!
    (:

    Thank you again :]
    Kim

  24. […] a roll, after making Kaiser Pancakes, from my Austrian cookbook, I decided to try another recipe.  This time, I made Steinkogler […]

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