Just a quick post to let you all know that we are all alive and well. I don’t think we’ve ever gone so long without a post before! I guess after Christmas we just decided to cocoon for a while.
Two things to report:
- Tomorrow we leave for Carrabassett Valley, Maine. We are embarking on our annual ski week at Sugarloaf Mountain. Stay tuned for a post on (budget) family ski holidays. It will have to wait until we return because we won’t have wifi for the next week.
- Oma got in touch with me shortly after my last post to point out that my recipe was NOT for Kaiserschmarrn and that people might get a wrong idea about what Kaiserschmarrn is. She also said that they aren’t dipped into applesauce but rather served with stewed apples. Thinking I might have gone crazy, I checked the official Austrian website which says to serve them with “Apfelmus” which translates as apple purée or sauce. There, at least, I am vindicated. She is right though that the recipe I gave was NOT for Kaiserschmarrn but for something I (think) I invented to replicate Kaiserschmarrn with less hassle. Therewith is a real Kaiserschmarrn recipe. I still recommend NOT Kaiserschmarrn over Kaiserschmarrn though.
Preheat oven to 375 degrees. Using your favourite pancake recipe: mix all ingredients together except egg whites (i.e. separate your eggs beforehand). Whip the egg whites until stiff peaks form. Gently fold the egg whites into the pancake batter. Heat a large ovenproof skillet and add some fat.
Pour all of the batter into the pan and cook until the bottom is just set. Place the pan into the oven for a few minutes. Remove pan from oven and figure out a way to invert the pancake. Remember that the pan has been in the oven so don’t grab the handle or you will burn yourself. Forget that the pan was just in the oven and burn yourself anyway. Resign yourself to the fact that this happens every time you put a skillet in the oven.
Cook pancake on stovetop for a minute or two on the second side. Place back in the oven for about 5 minutes. Remove from oven and tear into pieces with two forks. Remember not to burn yourself again. Burn yourself again anyway.
Sprinkle with powder sugar and serve with stewed apples, apple purée or applesauce. If you want to dip your Kaiserschmarrn, don’t let Oma see you!
Have a wonderful week! We’ll probably whip up a batch of NOT Kaiserschmarrn to get the kids ready for the slopes.