Kaiserschmarrn

Recipe for Kaiserschmarrn

On Tyrolean Cuisine
The Tyrol region in a region in the Alps . It is made up of Southern Austria and parts of the uppermost Northern Italy .

Tyrolean cooking is fairly hearty, with bacon and cured pork featuring in many dishes. Traditional dishes include Gröstl (pan-fried onion, meat and potato), Schlipfkrapfen (ravioli-like parcels filled with meat and/or potato) and Tiroler Knöödel (dumplings with small pieces of ham). Bauernschöpsernes is another regional speciality - lamb seared with fried onion rings, braised and then cooked with red wine and potatoes until tender. Traditionally, it should be followed by doughnuts or stewed apple for dessert, and perhaps a glass of fruit schnapps, too. Many villages produce their own varieties of schnapps, so it is worth asking in restaurants to try the local brand.

Well technically I suppose that Kaiserschmarrn is not German but Tyrolean. Tyrol is an area in Southern Austria, and Northern Italy, but it was settled by Bavarians, so I feel we are all in the family somewhat.

"Schmarren" means slashed, Schmarrn is often a slang word for nonsense. and Kaiser of course is the German word for emperor. So it is basically a crazy looking plate of cut up pancakes. It is much better though than it sounds

This torn or "slashed" pancake, has been refried delicately, dusted with powdered sugar then topped with apple or plum compote, or another type of fruit topping. Some people also add raisins, but the German's seem to always soak their raisins in rum, brandy or orange juice first. It can be served either as a dinner or a dessert. Pancakes are very popular in Germany, but they are different than the common pancake in the United States .

Perhaps the most intriguing part of this dish is its name. Every restaurant and guesthouse owner in the Alps has an answer for that question! Some recount the legend that says it was created in Emperor Franz Josef I's kitchen by a cook who made a bad pancake, but covered up the mistake by adding raisins, cherries, and a whole lot of powdered sugar.

This sounds more like a German Urban legend, but some say that it was created when the Emperor, on one of his hunting trips, stopped in at a farmhouse unannounced to spend the night. Having few ingredients and little time, the farmer's wife added milk and eggs to the family recipe for Holzfallerschmarrn, a simple meal of flour and animal fat.

How to make Kaiserscharrn

Recipe for Kaiserschmarrn

Method;

1. Put the flour into a mixing bowl and make a well in the center.

2. Mix the egg yolks, salt and half the milk in a jug, then pour into the well in the flour.

3. Gradually work in the flour, then beat vigorously until smooth and bubbly. Stir in the rest of the milk.

4. In a clean, grease-free bowl, whisk the egg whites until stiff.
Beat the batter again and fold in the whites.

5. Heat a little fat or oil in a large frying pan. Pour off the excess.
Pour a quarter of the batter into the pan and fry over moderate heat for about 1 minute until light brown underneath.

6. Turn and cook the other side for about 30 seconds until golden.
With a pancake turner cut the pancake into pieces.

7. Slide out on to a plate and, Then repeat with remainder of the batter 1/4 of the batter at a time. You can also use two forks to cut the pancake up.

8. Immediately return the pieces to the pan and reheat for 30 seconds, turning the pieces over carefully.

9. Turn on to a sheet of greaseproof paper, add 15 ml (1 tbsp) sugar and 2.5 ml (1/2 tsp) cinnamon and toss together.

10. Put on to a warmed plate and keep warm over simmering water.

11. Cook the rest of the batter in the same way, greasing the pan when necessary. Serve with stewed fruit or jam, if liked.

serving amount

serves 4

Donated by Barbara Rokita

"Just because someone doesn't love you the way you want them to, doesn't mean they don't love you with all they have."

German Pancake	Berliner Pfankuchen

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