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Charlotte's Mom
Kaiserschmarren
Austrian Kaiserschmarren, a deliciously light variation on the Dutch pancake.
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Ingredients
Directions
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Split the eggs. Beat the egg yolks and sugar with a mixer in a bowl lightly and creamy. Keep the proteins.
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Sift the flour above and beat with the milk until smooth.
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Beat the egg whites in a fat-free bowl and stir in parts through the batter.
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Heat the butter in 2 frying pans over low heat and spread the batter over the pans. Bake 3 min.
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Cut the pancakes in four and turn the quarters with a spatula.
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Now divide the quarters into smaller pieces using the spatula. Bake for another 3 minutes and regularly.
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Sprinkle the kaiserschmarren with the icing sugar and serve with the jam.
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Nutrition
360Calories
Sodium4% DV95mg
Fat22% DV14g
Protein22% DV11g
Carbs16% DV47g
Fiber4% DV1g
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