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Old 11-19-2014, 04:59 AM
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The Emperor's Pancake (Kaiserschnmarrn)

Makes: 3 to 4 servings

This is also great served with warmed maple syrup.

4 large eggs, separated

1½ cups milk

½ teaspoon vanilla

1¼ cups flour

Grated zest from 1 lemon

1/8 teaspoon salt

¼ cup granulated sugar

Vegetable oil, such as sunflower or safflower oil for high-heat cooking

¼ cup raisins, dried cranberries or diced dried apricots

3 to 4 tablespoons melted butter

Confectioners’ sugar

Jammy plums, see recipe, or your favorite fruit preserves

Heat oven to 350 F. Have 2 large (10- or 12-inch) ovenproof nonstick skillets or well-seasoned cast-iron skillets ready.

Separate eggs, putting egg yolks into a large bowl and egg whites into a medium mixing bowl. Add milk and vanilla to yolks. Whisk until smooth; then stir in flour, lemon zest and salt until smooth.

With clean beaters in the other bowl, beat egg whites on high speed until frothy. Gradually beat in granulated sugar until soft peaks form. Do not overbeat. Gently fold beaten whites into flour mixture just until streaks of white disappear. Do not overmix.

Heat the skillets over medium-high heat. Very lightly film the pans with oil. Reduce heat under skillets to low. Scrape batter evenly into skillets. It’ll be about 1 inch deep. Sprinkle each pan with raisins. Cook on low until bottoms are golden, about 3 minutes. Cut the pancakes into quarters; gently flip each piece so the uncooked side is on the bottom. Put the skillets into the oven. Bake until puffed and golden on both sides, about 10 minutes. (Recipe can be made up to 30 minutes in advance to this point.)

To serve, use two forks to break the pancakes up into random-size, torn pieces. Drizzle with melted butter and sprinkle generously with confectioners’ sugar. Return to oven to glaze the pancakes, about 3 to 5 minutes. Serve sprinkled again with confectioners’ sugar. Pass fruit to dollop on as desired.

Recipe from : November 04, 2014 Chicago Tribune
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