I think<\/a>; different websites are giving me different conversions and I\u00a0used my kitchen scale)<\/p>\nsalt (yeah, this cookbook assumes you know how much salt.\u00a0 I used 1\/2 tsp.)<\/p>\n
5-6 eggs<\/p>\n
1\/2 l milk (\u201cslightly less than\u201d \u2013 this is a little over 2 cups)<\/p>\n
50 g butter, melted (this is a little less than 1\/2 stick)<\/p>\n
sugar<\/p>\n
powdered sugar<\/p>\n
Method:<\/strong><\/p>\nSeparate the eggs.<\/p>\n
Make a batter with all the ingredients except the egg whites.<\/p>\n
Beat the egg whites to stiff peaks and fold into the batter.<\/p>\n
Heat oil in a frying pan, then pour batter to 1 cm in thickness (too thin a layer will result in a chewy Kaiserschmarrn).<\/p>\n
Let cook, flip over, and cook again, then cut into large pieces, or rip with two forks, then cook until golden brown.\u00a0 If desired sprinkle sugar and cook until it\u2019s glazed.<\/p>\n
Serve sprinkled with powdered sugar and with applesauce or compote.<\/p>\n
Comments:<\/strong><\/p>\nI tried this with two pans.\u00a0 My cast iron skillet let me shred it easily in the pan itself, but it did not flip over very well, so it was something of a mess.\u00a0 My nonstick pan created a more solid pancake-shape to allow me to flip it more easily, but then I couldn\u2019t use forks and had to cut it up separately or using a silicone spatula so as to not scrape up the pan.\u00a0 I also didn\u2019t add any sugar because I served it with cranberry sauce from a bag of cranberries I had picked up at the store just after Thanksgiving, following the recipe on the package (bring 1 c. water and 1 c. sugar to a boil, add the 12 oz. package of cranberries, cook until the skins pop; I also then let it keep on cooking until it got very gel-ly but didn\u2019t strain out the skins), and this combination tasted very, very good.<\/p>\n
There\u2019s also a thing about raisins but I skipped that because I don\u2019t like raisins.\u00a0 In a restaurant, you can order it with our without raisins.<\/p>\n
This is admittedly not a super-nutritious meal, though it also depends, I suppose, how much sugar you add to it.\u00a0 (I was also thinking of making a fritatta alongside it for some protein but then decided that was too much effort.)\u00a0 It also has the advantage, relative to the German pancakes (which are crepes but slightly thicker) that the kids also like to ask for, that one recipe\u2019s worth makes four batches so it goes faster than making one crepe\/pancake after the next.<\/p>\n
And with that, and one more batch of pumpkin rolls<\/a>, the Thanksgiving cooking\/baking\/overeating is done, and the pre-Christmas diet begins.<\/p>\n<\/body><\/html>\n","protected":false},"excerpt":{"rendered":"The above is not my photo; it\u2019s just an image pulled from Wikimedia Commons but comes reasonably close to the meal that we had for dinner yesterday \u2014 a favorite of the kids that we brought back with us from Germany, though we didn\u2019t so much make it, when we lived there, but enjoyed it […]<\/p>\n","protected":false},"author":2209,"featured_media":11952,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[160],"class_list":["post-11949","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","tag-recipes"],"yoast_head":"\n
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