Baking
Kerrygold Sugared Pancakes with Cherries
Ingredients
For the Dough
- 4 eggs (m)
- 125g wheat flour
- 50g sugar
- 1 sachet vanilla sugar
- 300ml whole milk
- 75g sparkling water
- 50g Kerrygold Original Irish Butter
For the Cherries
- 1 glass of sour cherries
- 50g of sugar
- 1 tbsp cornstarch
Optional
- Icing for dusting
Directions
Kaiserschmarren, or sugared pancakes with raisins, is a traditional Austrian pancake recipe made extra tasty with Kerrygold Butter.
1. Drain the cherries while collecting the juice. Mix 50ml of the juice with the starch, put the remaining juice with the sugar in a saucepan and bring to a boil.
2. Add half of the starch mixture while stirring, bring to a boil and, if necessary, set even further with the remaining mixture. Add the cherries and keep warm on low heat.
3. Separate the eggs for the Kaiserschmarren.
4. Using the hand mixer, beat the egg whites until stiff. Let half of the sugar trickle in. Set aside the whipped egg whites.
5. Now put the egg yolks, the rest of the sugar, and the vanilla sugar in a bowl and use the hand mixer to whip until they are white and frothy.
6. Add the flour and half of the milk to the egg yolk mixture and stir in. As soon as the dough is smooth, stir in the rest of the milk.
7. Then add the sparkling water and carefully stir it by hand.
8. Place a 26-28cm diameter pan on the stove and add 25g butter. Heat on medium heat.
9. As soon as the butter is melted, add half of the batter to the pan and bake for 5-8 minutes. As soon as the underside is a golden yellow, quarter the dough with a spatula and turn. Bake on the other side until golden.
10. As soon as the Kaiserschmarren is golden yellow on both sides, tear it into pieces. Let the Kaiserschmarren continue to fry for about 3-4 minutes, then dust with powdered sugar and serve with the cherries.
11. Bake the rest of the dough the same way.
1. Drain the cherries while collecting the juice. Mix 50ml of the juice with the starch, put the remaining juice with the sugar in a saucepan and bring to a boil.
2. Add half of the starch mixture while stirring, bring to a boil and, if necessary, set even further with the remaining mixture. Add the cherries and keep warm on low heat.
3. Separate the eggs for the Kaiserschmarren.
4. Using the hand mixer, beat the egg whites until stiff. Let half of the sugar trickle in. Set aside the whipped egg whites.
5. Now put the egg yolks, the rest of the sugar, and the vanilla sugar in a bowl and use the hand mixer to whip until they are white and frothy.
6. Add the flour and half of the milk to the egg yolk mixture and stir in. As soon as the dough is smooth, stir in the rest of the milk.
7. Then add the sparkling water and carefully stir it by hand.
8. Place a 26-28cm diameter pan on the stove and add 25g butter. Heat on medium heat.
9. As soon as the butter is melted, add half of the batter to the pan and bake for 5-8 minutes. As soon as the underside is a golden yellow, quarter the dough with a spatula and turn. Bake on the other side until golden.
10. As soon as the Kaiserschmarren is golden yellow on both sides, tear it into pieces. Let the Kaiserschmarren continue to fry for about 3-4 minutes, then dust with powdered sugar and serve with the cherries.
11. Bake the rest of the dough the same way.
