My husband and I love pancakes! At least once a week we have them for lunch, made with all kinds of different grains, nuts and fruits. And, of course, our traditional family recipe, my Omi’s German Pancakes.
|Emperor Franz Josef loved Kaiserschmarren|
I always cook a whole batch of them, even though we are only two, and I could just halve the recipe.
There’s a good reason:: leftover pancakes can be easily recycled into an (almost even more delicious) dish: Kaiserschmarren!
A famous Austrian dessert, Kaiserschmarren (“Emperor’s Mess”) is made from twice-fried pancakes.
First you bake regular fluffy pancakes, then you mess them up by ripping them apart, creating a “Schmarren” – a mess in Austrian dialect. After that, you refry the torn pancakes in butter, together with raisins and other add-ins.
Emperor Franz Josef I, to whom the royal “mess” was dedicated, supposedly loved this rich dessert.
His Empress Elisabeth, anxiously watching her famed hourglass waistline, most likely not so much.
But since those painfully strait-laced days of yore are past, we can follow His Majesty’s example, happily indulging in refried pancakes – and with a good conscience to boot, since we are thrifty recyclers!
|Typical add-ins for Kaiserschmarren|
LEFTOVER PANCAKE KAISERSCHMARREN (2 servings)
2 servings of leftover pancakes, any kind (4 to 8, depending on size)
1-2 tbsp butter, for frying
1/4 cup sliced almonds
1/4 cup golden raisins (or to taste)
powdered sugar or cinnamon sugar, for sprinkling
|Tear leftover pancakes in small pieces|
Using two forks (or your fingers), tear pancakes in bite-sized pieces.
In large skillet, heat butter over medium heat. Add pancake pieces, and cook, stirring frequently, until they are warmed through.
|Cook pancake pieces with almond slices and raisins, stirring often|
Stir in raisins and almonds, and fry until pancakes are crisped, and almond slices are starting to brown.
To serve, dust the pancakes with powdered sugar. Or sprinkle them with cinnamon sugar, like I do.
We like the faux Kaiserschmarren with maple syrup and lingonberry preserve. (The classic accompaniment for this dessert is plum compote.)
|Finally we have spring after this long, cold winter!|