Thursday, 5 September 2013

Kaiserschmarrn: Guest Post by Liesl Rowe

Hello! I'm Liesl Rowe, a uni friend of Fraser's, hence how I know Bryony. As you've possibly guessed from my name, I'm a quarter-Austrian (although my parents are 'Sound of Music' fans too, before you ask). As a result, I've grown up making various traditional Austrian dishes from our family recipe book with the best definitely being Kaiserschmarrn. 

Photography by Zosia Edwards
  Literally translated as 'The Emperor's pieces', Kaiserschmarrn apparently came into being after the German Kaiser's chef dropped the pancakes which he was preparing for the Kaiser on the floor and had to quickly make them into something presentable. Makes me feel a whole lot better about my baking disasters...

Technically it's meant to be an Austrian dessert but a few years ago I realised that it would make an awesome breakfast dish as it's basically chopped up pancakes with sultanas. It's one of my favourite things to cook for friends as it sounds really impressive but involves minimal effort.

Ingredients (serves 4):
- 75g/3oz plain flour
- 40g/1½oz caster sugar
- 25g/1oz butter, melted
- 200ml milk
- 3 eggs, separated

1. Put the flour and sugar in a basin. Form a 'well' in the middle of the bowl and slowly add the melted butter, milk and eggs yolks.
2. Beat the egg whites until they resemble stiff peaks, then add along with the sultanas.
3. Pour into a well-buttered frying pan and allow to partially set. Flip the mixture and brown both sides, then tear into pieces. Allow these to continue cooking very gently. When the pieces have finished cooking, both sides should look golden.
4. Serve with oodles of raspberry jam and enjoy!

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