Emperor’s Pancake (Kaiserschmarrn) – Helga Wengler is a native of Frankfurt, Germany. She learned to cook from her mother and loves to share her knowledge and expertise. Watch Helga Wengler and Mitch Lynch prepare traditional German recipes on Homeplate Homestyle. Visit Metro Monthly’s Food & Recipes section for more great recipes.
INGREDIENTS
¼ cup raisins
¼ cup rum
3 eggs
1 cup sifted flour
4 tablespoons sugar
Pinch of salt
¾ cup of milk
2 tablespoons butter
1 tablespoon butter, melted
1 teaspoon vanilla extract
PREPARATION
Heat on top of stove, using 12” frying pan.
In a small bowl, combine raisins with rum; let soak 30 minutes, then drain.
In a medium mixing bowl, beat together the milk, eggs, white sugar, vanilla and salt. Gradually whisk in the flour to make a smooth batter. Stir in the drained raisins.
In a large skillet, melt 2 tablespoons butter over medium heat. Pour the batter into the skillet and cook 5 to 6 minutes, or until the pancake has set and the bottom is golden brown. Turn over the pancake and cook 3 minutes, or until this side is golden brown.
Using a spatula or two forks, tear the pancake into bite-size pieces. Drizzle with the melted butter and sprinkle with confectioner’s sugar.
Turn up the heat to medium high and use a spatula to gently toss the pieces for 5 minutes, or until the sugar has caramelized.
Sprinkle with additional confectioner’s sugar and serve with strawberries or the fruit of your choice.
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