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pastrygirl

pastrygirl

2 hours ago, Tri2Cook said:


I considered looking it up and then decided to be petty and not do so. I figure it's a discussion forum about food, if you're gonna post something with a name that sounds like I should offer a polite gesundheit, at least give us non-locals some kind of clue as to what it is. :P :D

 

Hence the photos? :)

 

I've never had it, but being a dessert nerd, have heard of it.  Isn't it traditionally cut or torn into small pieces or strips?  My impression was more of a thin crepe cut into wide noodles than a fluffy pancake, but I checked my pastry library and found a recipe in Alford & Duguid's Home Baking that has egg whites whipped an folded in and is described as a 'skillet souffle'.  Which actually sounds like the Dutch Baby that mom occasionally made for a special Sunday breakfast.  These recipes for Dutch Baby have very similar ratios to the kaiserschmarren recipe in the book (with the exception of how the eggs are treated) so maybe I have had it!  (more or less)

https://altonbrown.com/dutch-baby-pancake-recipe/

https://www.epicurious.com/recipes/food/views/dutch-baby-with-lemon-sugar-352279

 

pastrygirl

pastrygirl

1 hour ago, Tri2Cook said:


I considered looking it up and then decided to be petty and not do so. I figure it's a discussion forum about food, if you're gonna post something with a name that sounds like I should offer a polite gesundheit, at least give us non-locals some kind of clue as to what it is. :P :D

 

Hence the photos? :)

 

I've never had it, but being a dessert nerd, have heard of it.  Isn't it traditionally cut or torn into small pieces or strips?  My impression was more of a thin crepe cut into wide noodles than a fluffy pancake, but I checked my pastry library and found a recipe in Alford & Duguid's Home Baking that has egg whites whipped an folded in and is described as a 'skillet souffle'.  Which actually sounds like the Dutch Baby that mom occasionally made for Sunday breakfast after mass.  These recipes for Dutch Baby have very similar ratios to the kaiserschmarren recipe in the book (with the exception of how the eggs are treated) so maybe I have had it!  (more or less)

https://altonbrown.com/dutch-baby-pancake-recipe/

https://www.epicurious.com/recipes/food/views/dutch-baby-with-lemon-sugar-352279

 

pastrygirl

pastrygirl

52 minutes ago, Tri2Cook said:


I considered looking it up and then decided to be petty and not do so. I figure it's a discussion forum about food, if you're gonna post something with a name that sounds like I should offer a polite gesundheit, at least give us non-locals some kind of clue as to what it is. :P :D

 

Hence the photos? :)

 

I've never had it, but being a dessert nerd, have heard of it.  Isn't it traditionally cut or torn into small pieces or strips?  My impression was more of a thin crepe cut into wide noodles than a fluffy pancake, but I checked my pastry library and found a recipe in Alford & Duguid's Home Baking that has egg whites whipped an folded in and is described as a 'skillet souffle'.  Which actually sounds like the Dutch Baby that mom occasionally made for Sunday breakfast after mass.  These recipes for Dutch Baby have very similar ratios to the kaiserschmarren recipe in the book (with the exception of how the eggs are treated) so maybe I have had it! 

https://www.foodnetwork.com/recipes/melissa-darabian/vanilla-dutch-baby-puffed-pancake-recipe2-1960690

https://altonbrown.com/dutch-baby-pancake-recipe/

https://www.epicurious.com/recipes/food/views/dutch-baby-with-lemon-sugar-352279

 

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