Addendum: Kaiserschmarnn

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.
  • Now its time to flip it. Note the bubbles that appear throughout the cake.

    Now its time to flip it. Note the bubbles that appear throughout the cake.

    cut the cake in 4; flip each piece.

    cut the cake in 4; flip each piece.

    Shredded and finished with more sugar to carmalize and add color

    Shredded and finished with more sugar to carmalize and add color

Variations:

  • 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.
  • Peeled apples

    Peeled apples

    Grate Apples in the batter.

    Grate Apples in 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
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