Austrian pancake version will give you a whole new dimension of such a classic dessert!
Austrian specialty that everyone adores was created by accident in the 19th century, during the empire of Francis Joseph.
There are many legends about how the Emperor's mess was created, one of which says that during a trip to the Alps, the emperor and his wife made a stop to a farmer's house for lunch. The local farmer wanted to impress the emperor and make him the best dessert he's ever tried, but due to his nervousness and shaky hands he scrambled the pancake and served it with plum jam and powdered sugar. The emperor was so impressed by his masterpiece that the farmer dedicated, in a way, his dish to him. That's why we call it "Emperor's mess" today!
My version of this delicious and light dessert follows down below & I am sure your household members will be impressed by it, as the emperor was, back then! ;)
QUANTITY
4
servings
COMPLEXITY
Intermediate
TIME
20
Minutes
For the pancake mix
- 4 eggs
- 50 g spelt flour
- 50 g wholegrain spelt flour
- pinch of Himalayan salt
- 1/2 tsp bourbon vanilla, optional
- 1-2 tbsp agave syrup
- 200 ml milk
You will need coconut oil for greasing the pan.
*You can use raisins soaked in rum if you like.
For serving
- plum & aronia jam, OPG Ćordaš
- plum jam or other by choice
- apple pure, fruit compote...
- powdered sugar, optional
For the "mess", devide the egg whites from egg yolks and beat the egg whites to snow.
In a different bowl beat the egg yolk, salt, agave and vanilla. Pour in the milk and stir.
Gradually, pour in the flour, constantly stiring so the ingredients combine well to a smooth mixture.
Lastly, carefully stir in the egg white snow and raisins if you're using them.
Heat some coconut oil a pan then pour in a quarter of the mixture that will be thicker that the classic pancake and more light and fluffy thanks to the egg white snow. The pancake will be at least thick as your forefinger, especially in the middle.
Brown the pancake on each side then use 2 forks to "scramble", tear apart small pieces of the pancake. Once you've pulled them apart, brown them some more.
Transfer on a dish and keep warm until the rest is over.
Serve warm with some plum jam or compote and dust some sugar all over it!
