When my children were little and wanted pancakes for breakfast and time was of the essence, I would take a page out of my German mother’s cookbook and make them a Kaiserschmarrn. The beauty of this was the fact that I only had to make one, big pancake and the children loved trying to say the name. It basically translates to: The Emperor’s Mishmash! Nothing like making a treat with a story.
Kaiserschmarrn
4 large eggs
3/4 cup flour
½ cup milk
pinch salt
1 tsp baking powder
2 tablespoons granulated sugar
4 tablespoons butter
Cinnamon/sugar mixture
Instructions:
Mix together egg, flour, milk, salt, baking powder and sugar till well mixed. Let batter stand for 10 minutes.
In frying pan, melt 2 tablespoons butter over medium heat. Pour in batter and fry until cooked on bottom. Flip pancake, adding rest of butter, and start breaking up the pancake and continue cooking to complete finish cooking it. You want chunks of pancake with some browned edges.
Turn off the heat and sprinkle with cinnamon and sugar and serve.
Cinnamon/sugar mixture:
1/4 cup granulated sugar
2 teaspoons ground cinnamon
1 teaspoon vanilla powder if you have it on hand
Ideas:
If you are looking for a change of pace, here are some nice additions to the basic recipe.
-Plump up some raisins or dried cranberries in warm water, drain, and add to the batter before beginning the cooking process.
-Melt two tablespoons of butter and mix in 1/4 cup ground nuts, spread over the completely baked pancake and then sprinkle on the cinnamon and sugar.
-Serving jam with the warm pancake is not against the law!
-Saute a couple of peeled and chopped apples in two tablespoons of butter with a tablespoon of brandy. When the apples are almost tender, spread over baked pancake and sprinkle with cinnamon and sugar.
Crazy Quilts, Catholics & Cookies 