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Shredded Caramelized Pancake

One of the most popular desserts in Austria and Southern Germany, this dish features a pancake made from a batter rich in eggs and without any chemical leavener. These relatively dense pancakes are always cooked, one per portion, in a 10-12”/25-30cm skillet over low heat rather than on a griddle. Accomplished culinarians are revered for their ability to gracefully flip the pancake without the help of any tools. It is important to fully cook the pancake from both sides before shredding it with two forks or a spatula and allow caramelizing the pancake after dusting it with sugar.

These and other great recipes are from The Culinary Institute of America's cookbook, STREET FOODS.

Shredded caramelized pancake recipe by the CIA - F.jpg

Ingredients

1 pancake (8 servings)

  • 6 eggs, separated
  • 1 cup milk
  • 1 tablespoon vanilla extract
  • 2 tablespoons cherry liqueur
  • 1 1/3 cups all-purpose flour
  • 1/4 cup sugar
  • 1/2 teaspoon kosher salt
  • Vegetable oil, as needed for cooking
  • Confectioners’ sugar, as needed for dusting
  • Chunky applesauce, as needed

Directions

  1. In a large bowl, thoroughly combine egg yolks, milk, vanilla extract, and cherry liqueur.
  2. In a separate bowl, combine the flour, sugar and salt. Add to the egg yolk mixture and mix to form a smooth batter.
  3. In a medium bowl, whip egg whites to medium peak and carefully fold into the batter.
  4. Pour a 1/4-inch layer (about 1/4 cup) of the batter into a preheated and oiled skillet and cook over moderate heat until golden brown on the underside, 2 to 3 minutes. Flip the pancake and cook until the other side is golden brown and the pancake is fully cooked, 2 to 3 minutes.
  5. In the skillet, shred the fully cooked pancake with two wooden spoons or spatulas into bite-size pieces. Dust the shredded pancake with confectioners’ sugar and toss until the pieces are well caramelized and aromatic, 30 seconds to 1 minute.
  6. Pile on plate and dust with more confectioners’ sugar.
  7. Serve with applesauce.

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