What do you need?
BESLAG
4 eggs, split
125 ml of milk
100 g sugar
pith of 1 vanilla pod or 1 tsp vanilla extract
pinch of salt
125 g flour
100 g fresh cranberries
1 tbsp butter
2 tbsp. powdered sugar
4 tbsp or plum jam (or other jam)
Kaiserschmarrn, a delicious Austrian dish of fluffy and torn pancakes, sprinkled with powdered sugar and served with cranberries, is a true delight for the taste buds. Its preparation is an art in itself, requiring the dough to be baked to perfection and then torn into pieces with proper handling before being caramelized in butter and sugar. The result is a delectable combination of sweet and savory, crunchy and soft, that will delight any lover of comfort food. It is a dish that not only fills the belly, but also warms the soul with its rich flavors and nostalgic charm.
Use the Fry Pan Cast Iron to best prepare the dish of kaiserschmarrn. The Fry Pan distributes heat evenly and retains heat for a long time. This makes the pancake deliciously crispy on the outside and nice and fluffy on the inside. Because this cast iron skillet can withstand high temperatures so well, it will last for years. So that means you can enjoy it for years to come.
Want to watch the video of this recipe? Then go to our Instagram account @thebastard.official and see how Jord Althuizen prepares this dish at Circuit Zandvoort.
BESLAG
4 eggs, split
125 ml of milk
100 g sugar
pith of 1 vanilla pod or 1 tsp vanilla extract
pinch of salt
125 g flour
100 g fresh cranberries
1 tbsp butter
2 tbsp. powdered sugar
4 tbsp or plum jam (or other jam)
In a clean, fat-free bowl, beat the egg whites until stiff with the whisk or mixer and set aside. In another bowl, mix the egg yolks, milk, sugar, vanilla and the salt. Slowly sift in the flour while stirring. Fold in the stiffly beaten egg whites and finally stir in the cranberries into the batter.
Heat a large skillet on the stove and melt the butter in it. Pour the batter into the hot pan and fry until brown on one side. Turn the pancake over and fry the other side brown. When the batter is almost cooked, tear the pancake in the pan into pieces with two forks. Briefly continue baking these until fully cooked. Scoop the pancake pieces out of the pan, divide among four plates and dust with powdered sugar. Serve with a tablespoon of
plum jam per plate for a true Tyrolean experience.
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