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LOCATION: Recipes >> German >> Pancakes 03

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Pancakes (Pfannkuchen) or Kaiserschmarrn

1 level Tbsp. sugar (I use a little more)
3 eggs (I use 2)
1 - 1 1/3 cup flour
approx. 1 cup milk
pinch of salt
butter for frying

Mix dry ingredients, add slightly beaten eggs and enough milk to
make a batter that is thinner than what you would normally make
for American-style pancakes (but thicker than French style crepes).
Pre-heat frying pan to a medium heat, melt butter, add enough batter
to almost cover the bottom of the frying pan, swirl batter around
so that it becomes a thinner layer and covers the bottom of the
pan. After a few minutes check -- if the bottom is golden brown
flip and brown the other side. Remove from pan. Spread with jam,
roll up to make a "tube" shape, and sprinkle with powdered or
granulated sugar. Repeat until all the batter is used.

Another variation of this that I prefer is:

Kaiserschmarrn

Use the same batter as described above, but mix in a couple of
handfuls of raisins before pouring the batter into the frying pan.
After the bottom has browned and you have flipped the pancake once,
let it brown for a minute and then rip the pancakes into irregularly
shaped small pieces - the idea is for this to be rather chaotic
looking. Continue to fry until golden brown; repeat process until
batter is used up. (I use 2 frying pans for this - one to fry, one
to keep the pieces warm as I am making the subsequent batches.)

Serve with granulated sugar and cinnamon sprinkled on top, and
applesauce on the side. (In Bavaria they eat many sweet dishes as
main meals - although this may sound like a dessert it is traditionally
eaten as a meal, although of course you could serve it as a dessert,
too...)

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