Believe it or not, there was a time (actually just a couple of years ago) , when I couldn´t make pancakes.
I just couldn´t flip them.
My fine motor skills are so bad , that you could basically consider them as non existent . I can´t draw a straight line, not even with a ruler , I can´t crochet, I can´t sew( In fact my husband has to sew on buttons in our family. But after all we are a living in the 21st century ,so why not? )
Even my mother says, that I would probably starve, if I had to earn my living with a job, that requires fine motor precision and that I would most likely end up in jail, if I would work as a hair dresser.
Now before you think that I am a complete idiot, I am talking of crêpes like pancakes of course. Even I, with my ridiculously little flipping skills, managed to turn around a cute little american style pancake,without anything exciting happening. But everything else was just completely beyond my possibilities and usually ended up in a complete mess and lots of pans, ruined by my relentless scratching , trying to remove the burnt remains.
So that was the time, when I discovered my ultimate love for pulled pancake, an austrian pancake dish,which is commonly known as Kaiserschmarrn here in Germany.
It´s a bit like a „Dutch Baby“ , where the complete batter is being poured in the pan in one go, with the striking difference , that the pancake is split into pieces while frying. Sprinkled with a bit of powdered sugar, and served with some home made apple sauce, warm cinnamony plum compote or a scoop of vanilla ice cream, these heavenly fluffy and slightly caramelised little pancake bites make the most delicious dessert and an amazingly scrumptious addition to your sunday morning breakfast table.
And yay! No complicated flipping required!
Okay, you DO have to flip once , but the good news is , that even if your pancake DOES break while flipping, it really doesn´t matter at all, as in the end, it has to be in pieces anyways! So it´s basically foolproof !
The only tricky part is that you have to be careful with the heat, as you don´t want your pancake to be burnt. But as you have been warned before, that shouldn´t be a problem.
Now, there are many recipes for Kaiserschmarrn out there , emphasizing how important it is to seperately beat your eggs,in order to get a perfectly fluffy result , but for this version, you can completely skip that step and just mix your eggs in as they are. It´s not only a lot easier and less time consuming, but I actually even find that it tastes a lot better and far less omelett like if you make your batter this way.
For making this pancake extra soft and delicious, I added a good amount of crumbled marzipan and some roasted pinenuts for a little nutty crunch.
Traditionally , you also add rum soaked raisins to the batter, but I am not a great fan of cooked raisins, so I usually just skip that part and opt for fresh berries instead. I have already tried rum soaked cranberries as an alternative though and can really recommend it and you could also add some cocoa powder for a chocolatey version. As always, the possibilities adjust this perfectly delicious pancake mess to your very own taste are endless.
P.S. Throughout the years,with lots of practice and patience , I have finally mastered the art of flipping crêpes ! So who knows,maybe one day I will even sew on my own buttons or go all crazy and knit some mittens?!
Sounds like a perfect plan for my next life,what do you say?
Lots of love,
Pulled Pancake aka Kaiserschmarrn with Marzipan and Pinenuts
The ingredients below yield 1 pan , however for more than 2 eaters I recommend you to double the ingriedients for a second pancake
- 150 grams of all purpose flour
- 3 free range eggs
- 200 ml milk of your choice
- a splash of mineral water
- 2 tsp baking powder
- a pinch of salt
- 75 grams of Marzipan, crumbled
- 35-40 gr. butter for frying
- 4 Tbs brown sugar
- powdered sugar
- a handful of pinenuts
- a handful of berries
In a large bowl mix flour, baking powder, salt, eggs, milk and a splash of mineral water until the batter is smooth.
Add crumbled Marzipan and fold it under the batter with a spatula.
In a large pan , melt butter on medium to high heat( although it might seen like a lot of butter, please do not reduce the amount as your pan must be thouroughly greased, so you can easily flip the pancake around.)
Pour your batter in the pan, cover with a lid and cook on medium high heat for about 5-7 minutes.Be careful with the heat and keep checking a couple of times as you don´t want your pancake to be burnt.
When the top of your pancake is slightly firm, take a wooden spatula and quickly flip around.
Fry for another 2 minutes and with the help of a fork and your wooden spatula pull the pancake into little pieces.
Add brown sugar, keep stirring and alow pieces to caramelise.
Sprinkle with powdered sugar and serve with pinenuts , berries or toppings of your choice