There is a good chance, I have pancake-batter in my genes. I just love any type of food remotely related to egg-flour-milk batters. French Crêpes, any kind of pancakes, the Austrian Palatschinken, which are a little thicker version of Crêpes, Blueberry Nocken, Apple rings in pancake batter, French Toast …. So in the future you might find a lot of such recipes here in Li’l Vienna. Another dish that combines elderflowers and batter are Elderflower fritters by the way ;-)
So here comes a recipe for my all time favorite: Kaiserschmarrn. I added some elderflowers to the original recipe, but if you don’t have any, just omit them. Elderflowers create a very dedicated taste though and give this classic a pinch of seasonal flavor. Traditionally, you will often find some raisins in a Kaiserschmarrn, but I prefer this dish without. You see, how things are done in Li’l Vienna ;-) Btw, I prepared this recipe a while ago. It might be a little out of season now, but it is just too delicious to withhold it for another year.
Flipping the pancake
The most difficult part is to flip the huge pancake. without messing up your kitchen. Since the topside is still runny while the bottom-side is already getting golden, and you have to turn it anyway, a high-speed flip may end in a mess. So, after one of these events, I came up with the glorious idea: Just split the pancake into individual parts with your spatula, I always quarter it, which turns out just to be a good size of the individual parts to smoothly flip them over. Just make sure not to hit the remaining segments. If it happens anyway and you got runny batter onto an already turned pancake part, just flip this part with batter atop after a while. So in the end, all the pieces should be cooked and there is no sign of liquid batter any more.
The beauty of this dish is: It doesn’t matter how nice your pancake looks, because at the end you will go bananas on them with your spatula anyway. And yes, that’s the fun part.
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