Kratzede Pancake Scrapings Recipes

Steps:

• Divide eggs.
• Combine flour and milk, stir until smooth.
• Add egg yolks and mineral water, smoothen, season with salt to taste or, for sweet pancakes, add sugar.
• Let sit batter for 20 minutes.
• Beat egg whites until stiff, fold into batter.
• In a skillet, melt one tablespoon butter, add batter so you get a 3/4 inch thick pancake.
• As soon as the pancake has set, flip over, fry briefly, then tear the pancake into pieces.
• Keep scrapings warm and continue with the rest of the batter, adding more butter to the skillet as necessary.
• Serve savoury Kratzede with asapargus ans sauce Hollandaise.
• Serve sweet Kratzede dusted with powedered sugar and fruit compote.

Steps:

• First separate the eggs into two small bowls.
• With the white add a pinch of salt and mix with a hand mixer till it expands. Leave for now.
• With the yellows add sugars, milk and flour. with the hand mixer, mix well. add a tablespoon of raisins (not with rum, optional, after hand mixer).
• Put a large pan with sides on the stove, with med-high heat, put about 2 tablespoons butter in the pan and wait for it to melt, in the meantime.
• Fold the egg whites into the yellows, be careful with this, as you want to keep it all puffy.
• Add the mix into the pan, it must be thick. Put another pan on top to cover (or a lid). Check to see if it is browning after a short time, then turn it over to cook on the other side. Turn the heat down a bit, and wait till it begins to brown on this side. It will break up the more it is turned, shaken and moved. This is the correct way.
• Take off the top pan, from now on it will require care till it's done. Start to add vanilla sugar and white sugar. In the kitchens we are very, very generous with this, as well as more butter, it must be rich. Just throw it in!
• When it begins to darken, add raisins in rum.
• Put all on a plate, dust with icing sugar and serve with Sauerkirschen. ( Cherry or plum confiture, sometimes also apricot.) As shown in the image.
• Bon Appetit !

Steps:

• In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
• Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Steps:

• Weigh the flour in a large jug or bowl. Crack in the eggs, add half the milk and a pinch of salt. Whisk to a smooth, thick batter. Add the remaining milk and whisk again. Set aside for at least 30 mins.
• Heat a large non-stick crêpe pan or frying pan. Add a drizzle of oil, then wipe out the excess with kitchen paper. When the pan is hot, add enough batter to just cover the surface, swirling it and pouring any excess back into the bowl. The pancake should be as thin as possible. When the edges are peeling away from the sides of the pan, shake it to see if the pancake easily releases and is browning on the underside. If not, cook a little longer. Flip and cook the other side for a minute or two. Serve, or keep warm in a low oven.

Steps:

• Put 100g plain flour and a pinch of salt into a large mixing bowl.
• Make a well in the centre and crack 2 eggs into the middle.
• Pour in about 50ml from the 300ml of semi-skimmed milk and 1 tbsp sunflower oil then start whisking from the centre, gradually drawing the flour into the eggs, milk and oil. Once all the flour is incorporated, beat until you have a smooth, thick paste. Add a little more milk if it is too stiff to beat.
• Add a good splash of milk and whisk to loosen the thick batter. While still whisking, pour in a steady stream of the remaining milk. Continue pouring and whisking until you have a batter that is the consistency of slightly thick single cream.
• Heat the pan over a moderate heat, then wipe it with oiled kitchen paper.
• Ladle some batter into the pan, tilting the pan to move the mixture around for a thin and even layer. Quickly pour any excess batter into the mixing bowl, return the pan to the heat.
• Leave to cook, undisturbed, for about 30 secs. If the pan is the right temperature, the pancake should turn golden underneath after about 30 secs and will be ready to turn.
• Hold the pan handle, ease a palette knife under the pancake, then quickly lift and flip it over. Make sure the pancake is lying flat against the base of the pan with no folds, then cook for another 30 secs before turning out onto a warm plate.
• Continue with the rest of the batter, serving them as you cook or stack onto a plate. You can freeze the pancakes for 1 month, wrapped in cling film or make them up to a day ahead.

Steps:

• Preheat oven to 200 degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven. In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.
• In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).
• Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.
• For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).
• Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. (You'll have 12 to 15 pancakes.) Serve warm, with desired toppings.
• BUTTERMILK: In step 1, add 1/2 teaspoon baking soda to dry mixture. In step 2, replace the milk with low-fat buttermilk.
• YOGURT: In step 1, add 1/2 teaspoon baking soda to dry mixture. In step 2, replace the milk with 2/3 cup plain low-fat yogurt and 1/3 cup milk.
• WHOLE-GRAIN WITH YOGURT: In step 1, replace the all-purpose flour with 1/2 cup whole-wheat flour, 1/4 cup each cornmeal and wheat germ, and 1/2 teaspoon baking soda. In step 2, replace the milk with 2/3 cup plain low-fat yogurt and 1/3 cup milk.