Zutaten für Austrian Kaiserschmarren Emperor's Pancake
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 cup milk
- 4 large eggs, separated (yolks and whites)
- 1 tablespoon butter
- Powdered sugar, to taste (for dusting)
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Zubereitung von Austrian Kaiserschmarren Emperor's Pancake
- In a large bowl, sift together 1 cup all-purpose flour, 1/4 cup granulated sugar, and 1/4 teaspoon salt.
- Gradually whisk in 1 cup milk until smooth.
- Add 4 large egg yolks one at a time, whisking well after each addition.
- In a separate bowl, beat 4 large egg whites until stiff peaks form. Gently fold 1/3 of the egg whites into the batter.
- Carefully fold in the remaining egg whites until just combined. Do not overmix.
- Melt 1 tablespoon butter in an 8- to 9-inch non-stick skillet over medium-high heat.
- Pour half of the batter into the hot skillet. Cook for 3-4 minutes, or until the edges are set and the bottom is lightly golden.
- Using a spatula, carefully loosen the edges of the pancake. Gently flip the pancake and cook for another 1-2 minutes, until golden brown.
- Transfer the pancake to a plate and keep warm. Repeat with the remaining batter.
- Generously dust both pancakes with powdered sugar.
- Using two forks, gently tear the pancakes into irregular pieces.
- Serve immediately and enjoy this decadent Austrian treat!
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
65g
Fat
35g
Carbs
10g
