Kaiserschmarren (Austrian Torn Pancakes)
This week on our culinary world tour we’re visiting the beautiful European country of Austria. Known for its beautiful countrysides and magnificent architecture, Austria also has some delectable cuisine. One such dish we’re enjoying for breakfast this morning: Kaiserchmarren.
Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Servings: 1
2 large eggs, separated
2/3 cup all-purpose flour
6 tbsps milk
4 tsps white sugar, divided
1/2 tsp vanilla extract
1/4 tsp salt
1/4 tsp lemon juice
2 tbsps unsalted butter, divided
1 tsp powdered sugar for dusting (optional)
Directions
Combine egg yolks, flour, milk, 2 teaspoons white sugar, vanilla extract, and salt in a bowl; whisk until batter is smooth.
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.
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.
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.
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.
Serve immediately, dusted with powdered sugar.
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