The Atlanta Journal-Constitution
KAISERSCHMARREN
This dessert is pure comfort food. Pancakes for dessert!
This makes one really large pancake. We found we had better luck when we divided the batter between two skillets. That made for much easier turning. 2 tablespoons beer
1 tablespoon golden raisins
2 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon baking soda
Pinch salt
1 1/2 cups buttermilk
3 eggs
3 tablespoons unsalted butter 6 candied pecans, chopped Caramel sauce, powdered sugar and Frangelico whipped cream, for garnishing
In a small bowl, combine raisins and beer. Set aside.
In a large bowl, whisk together flour, baking powder, baking soda and salt.
In a medium bowl, whisk together buttermilk and eggs. Pour wet mixture into dry and whisk until combined.
In a 12-inch skillet, heat butter over medium heat. Pour the batter into the skillet and cook 4 minutes. Drain raisins, discarding soaking liquid, and sprinkle drained raisins and candied pecans over batter. When bottom of pancake is golden brown, cut it into quarters and turn each piece. Cook 3 to 4 minutes or until the pieces are golden brown. While browning, use butter knives to cut the pancakes into bite-size pieces. Serve from the skillet topped with caramel sauce and whipped cream. Serves 8.
— Adapted from a recipe provided by Thomas Mikesell of Max Lager’s WoodFired Grill and Brewery.
Per serving: 228 calories (percent of calories from fat, 36), 7 grams protein, 29 grams carbohydrates, 1 gram fiber, 9 grams fat (4 grams saturated), 93 milligrams cholesterol, 433 milligrams sodium.