Recipe · Trentino-Alto Adige · Bolzano
Kaiserschmarrn
the emperor's sweet pancake, born in the mountain huts out of eggs, flour, milk and butter, served torn into pieces with cranberry jam
preparation
How it is made
Quantities are for 4 people. The steps are in the order you do them.
- if you use the raisins, soak them in the rum for at least 15 minutes
- separate the yolks from the whites and beat the yolks with the sugar and the vanilla sugar until the mixture is pale and foamy
- add the sifted flour, then pour in the milk in a thin stream, still whisking: the mixture has to stay smooth and fairly liquid
- whip the whites to very stiff peaks with a pinch of salt and fold them in from the bottom up so they do not collapse
- add the raisins drained from the rum and, if you like, a drop of rum in the batter as well
- heat a wide heavy based pan, melt half the butter, pour in half the batter and cover: cook over a medium heat 3 or 4 minutes, until the base is golden
- turn it with two spatulas and cook the other side another 2 or 3 minutes, without worrying if it breaks
- take off the lid and tear the batter into rough pieces with two forks, then let them toss a couple of minutes so they brown
- scatter over a tablespoon of granulated sugar and cover briefly, so the sugar caramelises, then stir one last time
- repeat with the second half of the batter
- serve hot, dusted with icing sugar, with a bowl of cranberry jam
Other recipes
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