Kaiserschmarren with poppy seeds
Tips for Kaiserschmarren
Ingredients · Servings 2
- 240g fresh cranberries
- 2 small apples (sweet)
- 20 g ginger root
- 75 g sugar
- 75 ml white wine
- 2 tablespoons lemon juice
- 2 tsp poppy seeds
- 70 g flour
- 120 ml milk
- 2 Owner
- 15 g sugar
- 3 THE Butter
- Salt
- 2 tablespoons of icing sugar
- a little sugar for caramelizing
Method · 45 min
- Rinse the cranberries under cold water and drain in a sieve. Peel, core, and dice the apples. Peel and finely dice the ginger.
- Melt the sugar in a pan and caramelize until golden brown. Add the ginger and immediately deglaze with the white wine and lemon juice. Add the cranberries and apples and bring to a boil. Cook until the cranberries burst and the sugar has dissolved. Let cool slightly before serving.
- For the Kaiserschmarrn, briefly toast the poppy seeds in a dry pan over medium heat, then let them cool. Mix with flour, milk, and a pinch of salt. Separate the eggs. Stir the egg yolks and 15g of sugar into the batter.
- Beat the egg whites until stiff peaks form. First, stir one-third of the beaten egg whites into the batter, then carefully fold in the rest using a rubber spatula or wooden spoon.
- Melt half the butter in a non-stick frying pan over medium heat. Pour in the batter and cook, covered, for 3–4 minutes, until the underside is golden brown. Slide the pancake onto a plate, flip it, and cook for another 3–4 minutes. Sprinkle with sugar to taste (1–2 tablespoons) and distribute the remaining butter in small pieces over the pancake. Now, using two forks, tear the pancake into pieces in the pan and lightly caramelize the pieces.
- Sprinkle with powdered sugar and serve together with the compote.
- Many recipes call for finely grating fresh ginger, but I prefer it very finely diced for a burst of heat when I bite into it. The dice really do need to be very fine, though. Many recipes also say to soak apple cubes in lemon water to prevent browning. In my opinion, this is unnecessary, as the oxidation discoloration disappears when you heat the cubes. And the red color of the cranberries would mask it anyway.
- When folding in beaten egg whites, the goal is to incorporate as much air as possible into the batter. To achieve this, whisk in 1/4 to 1/3 of the egg whites, then gently fold in the rest with a rubber spatula. The heavier the batter, the more egg whites you should incorporate at the beginning. The reason for this is that if you fold in all the egg whites at once, you have to work the batter more to distribute them evenly, which deflates the egg whites. However, if you already have a light and airy mixture from stirring at the beginning, you can carefully fold in the remaining egg whites.
- If you're tearing your Kaiserschmarren into pieces in a non-stick pan, it's best to use two wooden spatulas to protect the coating. Flipping the pancake isn't so easy. It's simpler if you cut the Kaiserschmarren into quarters before flipping it and then turn each quarter with a spatula; this won't affect the appearance later. If you're putting the Kaiserschmarren in the oven, make sure the pan has an oven-safe handle.
