Kaiserschmarrn

The best translation I could come up with for Kaiserschmarrn is “Emperor’s Scramble” “Emperor’s Mish-mash”.


4 large eggs, separated
1½ cup flour
¼ cup sugar
1/2 teaspoon baking soda
¾ cup milk
Raisins
Ghee
Powdered sugar
Plum compote or preserves

(You can make this with or without raisins)


Beat the egg whites until stiff. Combine the sugar, flour, baking powder, and salt in a bowl. Add the remaining yolks to the flour mixture and mix until smooth, slowly adding the milk as you go. Fold in the egg whites.

Melt a generous chunk of ghee in a large skillet over medium heat. Pour a portion of the batter into the pan and sprinkle with a handful of the raisins. Leave it alone until it is nicely browned—this will take a few minutes. It should become about fifty percent thicker than an American pancake. Flip it over and allow the other side to brown slightly. With two wooden spoons or forks, tear it into bite size pieces and continue frying until all pieces are golden.

Sprinkle with powdered sugar and serve with plum compote.

Serves 2-4

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