|
First
sift together the flour, sugar and salt.
Now
beat the eggs till thick and lemon colour,
Whisk
in the melted butter and the lukewarm milk
Combine
the liquid mixture with the dry ingredients and beat with
electric mixer to remove the lumps.
Heat
your skillet to medium hot and add enough batter to cover the
bottom. Tilt the fry pan to allow the batter to cover all
areas of the pan. The batter should not be too thick as you
want thin pancakes. When the surface has dried and the bottom
is lightly browned, turn the pancake to brown the other side.
Keep your finished pancakes on a warm platter and place, (when
making the batter, you might add vanilla flavor, some rum, or
raisins)
When
all the pancakes are backed, tear them apart into bite-size
pieces with two forks.
You
may serve the dessert with fruit sauce or make one of 3/4 cup
of melted butter, 1/2 cup of golden raisins, 1/2 teaspoon
cinnamon. Add 3/4 cup of sugar and mix.
(Europeans
don't eat their deserts as sweet as Americans) You can be
creative by adding nuts or other flavorings.
Serve
on pre-warmed plates and finally dust with powder sugar
'Kaiserschmarrn'
can also be served with a dollop of whipped cream on top.
P.S
this recipe serves about 8 people. Once I made the mistake
trying to serving 78 folk dancers this dish for breakfast at
Maine Folk Dance Camp.. There were a lot of hungry dancers!
Most got tired of waiting and gave up.
KPG |