I’d like to add a bit more insight to the Classiche Kaiserschmarnn; tips and more pictures.
You can find my original posting under the Bavarian Cuisine tab.
These tips also apply to pancakes or other such pan cooked egg batters.
- For best results, the batter should be cold
- The pan should be coated evenly with a mixture of butter(less) and oil(more)
- Add cold batter to a hot pan, this will give a great texture to the cake. (The longer a batter sits and cooks, the more it will saturate with oils from the pan which in turn makes it soggy.)
- Below is my method for cutting and flipping. Glean what you can from them but ask questions, if you wish.
- Apfeschmarn-grate peeled apples into the mix: For the standard recipe serving which I recommended, grate 1 and 1/2 peeled apples into the batter.
- Try adding liquor to the batter; spiced rum works wonderfully with raisins and plums.
- For those who throw caution to the wind, trying using whipping cream instead of whole milk, for a richer pancake.
- Try topping with a simple caramel sauce