Kaiserschmarrn (Austrian pancake)
Posted on April 6th, 2012 @ 10:41 pm

Another sweet dishes that I wanted to make for a long time. Actually, I made this before, but it didn’t turn out good, so I didn’t record it.

A few days ago, Malaika asked me when she could have Kaiserschmarrn. At times, her school cafeteria serves them Kaiserschmarrn for lunch. So, I was in the mood, I told her I would make it for her for afternoon snack. I am very satisfied with the outcome, this pancake came out soft an fluffy and moist. Just like the one from the restaurant.

Ingredients: (4 servings)
80g sugar
6 eggs (separated)
1 pinch salt
370g milk
180g flour
50g raisin
butter for greasing the pan

Methods:
1. Whipped the egg whites with salt and half of the sugar, till soft peak. Set aside
2. In a another bowl, mix milk, egg yolks, flour and the remaining sugar.
3. Carefully fold the egg whites to the egg yolks mixture.
4. Grease the pan with generous amount of butter, and pour about 1cm thick of the egg mixture in a frying pan (26cm).
5. Add raisins.
6. Cook on both sides. Then tear the pancake into small pieces.
7. Serve with powder sugar and apple sauce/vanilla sauce.


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Europe · German · Germany · pancakes · recipes
Shanghai scallion pancakes
Posted on October 24th, 2010 @ 12:59 am

When I first saw this recipe, I was not impressed and not interested to bookmark it. Then I have to make some plan on what to feed my guests this Sunday, we are holding a small children Halloween party. Then, I thought this would be a great snack. So, I tried to make it last weekend, to taste it before making them for my guests.

I was blown away! It was delicious. It tasted like roti canai – crunchy and flaky. I cut down on the oil usage, so it didn’t taste so much like those oily roti canai. And if I add some garlic in it, it could be a garlic naan. It had to be consumed while warm, otherwise, it get quite hard. My boss gave 2 thumbs up as well. I am so happy I gave this recipe a try. Thank you Ellie, another great recipe from you.

Ingredients: makes 8 small bite size pancakes (about 12cm)
250 g all-purpose flour, extra for dusting
1/2 tsp salt
110 ml warm water
20 g spring onions, green part only, chopped (or garlic)
50 g vegetable oil or lard ( I didn’t weigh it, but I reduced the usage of oil)

Method
1. Sift flour and salt into a big bowl and stir to combine. Make a well in the middle and add the warm water and, using your hand, slowly mix to a dough.
2. Cover the dough with cling wrap and let it rest for 30 minutes.
3. Divide the dough into 8 equal portions.
4. Working with one portion of dough at a time, place the dough on a lightly flour surface. Using a rolling pin, roll it out to a circle (Try to roll out as thin as possible. The thinner you can roll, the more layers / more flaky the pancake will be)
5. Brush the surface with generously with oil or lard.
6. Sprinkle some chopped spring onion.
7. Starting with the edge closest to you, roll up the dough and pinch the ends to seal in the spring onion and oil.
8. Lightly flatten the roll, then roll it up again from one end like a snail, pinching the end to seal it
9. Press the dough down with the palm of your hand. Roll out to a circle.
10. Heat a non-stick frying pan over medium heat with a tbsp of oil or lard.
11. Add one pancake at a time. Cook for 3-4 minutes on each side, turning once, until the pancake is light golden brown and crisp.
12. Cut into wedges and serve immediately.


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