The Austrian pancake is a thick pancake that looks a bit like crepe, quite light because it is made with egg whites, and which you can cut into small pieces (scramble). It is also called Kaiserschmarrn (meaning Emperor’s Mess).
Ingredients for 4 people :
300 ml whole milk
100 grams of flour
75 grams of Maizena Cornflower
75 grams of Maizena Cornflower
50 grams caster sugar
2 sachet of Alsa vanilla sugar
2 sachet of Alsa vanilla sugar
4 eggs
Recipe:
Separate whites from yellows . In a salad bowl pour the yolks, add the flour and the Cornflower Maïzena , mix and dilute while gradually adding the milk. Whip the egg whites, when they are frothy, gradually add the powdered sugar, the bags of Alsa vanilla sugar and beat until they are shiny.
Gently incorporate the whites into the preparation containing the yolks and mix. Add pink pralines to your mixture.
Heat a mini pan 25 cm in diameter and pour in the preparation. I did this twice but it all depends on your pan size. Then let cook over low heat. When your pancake starts to be more or less done turn over there (using a flat plate for example)
Then cut with 1 fork to make small pieces, sprinkle with icing sugar.
