My parents, the devoted bakers that they were, spent most of their time in their pastry shop. So Sundays were always a day for my entire family to come together. Like most children, my brother and I preferred sweets over fruits and vegetables. In order for us to get our daily intake, my mother had to hide it in these pancakes. I still have the smell of the freshly baked kaiserschmarren with just a hint of rum forever in my nose.
For the Kaiserschmarren:
- 1 1/2 cup milk
- 2 cup flour
- Pinch of salt
- Lemon zest
- Vanilla sugar
- 8 Egg yolks
- 8 Egg whites
- 1 cup granulated sugar
- 2 tablespoon rum-soaked raisins
For the Apple Stew:
- 6 cup peeled, thinly sliced apples
- Juice and peel of 1 lemon
- 2 1/4 cup water
- 1/8 cup Sugar
- 1 1/2 cup Granulated sugar
- Cinnamon sticks
- Wisk together the first 6 ingredients until fully combined.
- In a separate bowl combine the egg whites and granulated sugar to form a meringue.
- Fold the meringue into the other mixture.
- Melt butter on medium heat in a large pan.
- Fill a pan with the batter (1/2 inch high).
- Sprinkle with rum raisins.
- Flip after it has been cooked halfway through and break into smaller pieces. Deglaze the pan with rum.
- Marinate apples with lemon juice.
- Bring water, sugar, lemon peel, cinnamon and cloves to a boil in a large pot.
- Add apples and simmer for 20 minutes or until medium soft.
About the Dish
At NYC's beloved Austrian tavern, Edi & the Wolf, Michelin-starred chef/co-owners Eduard Frauneder and Wolfgang Ban offer Kaiserschmarren, a weekend brunch favorite otherwise known as caramelized Austrian pancakes. Inspired by Edi's upbringing in his father's bakery in Vienna, the traditional dish is served with a seasonal fruit compote. While the dish remains a brunch favorite at their casual tavern in the East Village, the chefs also offer a dessert version of Kaiserschmarren at their midtown fine-dining institution, Seasonal Restaurant & Weinbar.