Sharing a reader’s recipe for Kaiserschmarrn
According to legend, the court chef dedicated this dish to Empress Elizabeth, wife of Austrian Emperor Franz Josef I, calling it Empress Pancake (Kaiserinschmarrn). Since it was not to her liking, but instead satisfied the Emperor’s sweet tooth, it was simply renamed.
March 17, 2015 - 10:05 am
I had so many requests for the Kaiserschmarrn recipe submitted by Taste of the Town reader Paulette Schaeffer during the whole schmargnee discussion, I decided to run it here instead of emailing it.
KAISERSCHMARRN (OR EMPEROR’S PANCAKE)
2 ounces raisins
2 to 3 tablespoons rum
5 ounces flour
Pinch of salt
½ teaspoon vanilla extract
Grated rind of ½ lemon
3 egg yolks, slightly beaten
½ cup milk
3 egg whites
1 tablespoon powdered sugar, sifted
1 teaspoon lemon juice
2 ounces ground almonds (optional)
2 to 3 ounces butter or margarine
2 tablespoons powdered sugar, sifted (for decoration)
Stew raisins (soak in hot water to plump); drain and drizzle with rum.
Sift flour into large bowl. Beat in salt, vanilla extract, grated lemon rind, egg yolks and milk, until smooth. Let stand 20 to 40 minutes.
Beat egg whites with powdered sugar and a few drops of lemon juice until very stiff. If desired, add ground almonds. Fold whites into batter.
Melt butter in a large skillet. Pour in batter; sprinkle with raisins. Cover. Heat until underside is golden brown. Turn.
Using two forks, gently pull pancake into bite-sized pieces and complete cooking, stirring and turning pieces often.
Serve hot, sprinkled generously with powdered sugar.
Serve Kaiserschmarrn with cranberries, apple sauce or stewed fruits. Eat as a main dish or, in small portions, as a dessert.
Note: According to legend, the court chef dedicated this dish to Empress Elizabeth, wife of Austrian Emperor Franz Josef I, calling it Empress Pancake (Kaiserinschmarrn). Since it was not to her liking, but instead satisfied the Emperor’s sweet tooth, it was simply renamed.
— Recipe from “Austrian Specialties,” compiled by Maria Wiesmueller
For Linda Wallisch, who’s looking for 100-percent rye bread, Ruth Jagodzinski recommended the dark, light and swirled varieties at the German Bread Bakery, which has locations at 2237 N. Rampart Blvd. and 9255 S. Eastern Ave. …
More on Nabisco Famous Chocolate Wafers: Joyce Gargan faxed that she spotted them at Big Lots at 3940 Blue Diamond Road, and that they were “only $2.50, about half of what I’d paid in the past.”…
And Gargan asked why she hasn’t seen as many requests in the Taste of the Town column, and whether or not they were running elsewhere.
While just a few years ago we had a six-month backlog of requests, they’ve dropped off significantly in the past year or so; I’m running all that I receive. So if there’s anything you, or your friends or relatives, are looking for, please email, fax or write. …
Margie Van der Leest is looking for several items since Food 4 Less closed: Western Hearth 12-Grain Bread from Van deKamp’s, Van deKamp’s hot dog buns, Lay’s Sweet Southern Heat barbecue potato chips and XLNT brick chili. …
And Frank James is looking for reader requests for restaurants that serve the best meatballs. …
Submit information to Heidi Knapp Rinella, P.O. Box 70, Las Vegas, NV 89125-0070. You can send faxes to 702-383-4676 or email her at Hrinella@reviewjournal.com. Find more of her stories at www.reviewjournal.com and bestoflasvegas.com.