Kratzede Pancake Scrapings Recipes
BASIC PANCAKE WRAP
From the food doctor Ian Marber. A gluten free pancake that can be frozen once made. They can be filled with sweet or savoury fillings.
Provided by PinkCherryBlossom
Categories Breakfast
Time 15m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Black flour in a bowl and make a well in the middle.
- break the egg into the well and gradually add the liquid while whisking. The batter should be the consistency of thin cream.
- Heat a non stick frying pan and brush with a little oil if desired.
- Divide the mixture into eight and place a portion in the pan. Flip when the top begins to bubble and cook for another minute.
- When cooked, place on a plate and separate with cling film.
Nutrition Facts : Calories 51.1, Fat 1, SaturatedFat 0.3, Cholesterol 26.4, Sodium 10.9, Carbohydrate 8.9, Fiber 1.2, Sugar 0.4, Protein 2.4
PANCAKES WITH JARRED BABY FOOD - SIMPLE AND VERY TASTY
It is a trick to get my kids to eat veggies, so I started using jars of baby food in pancakes to boost the nutritional value. I prefer the orange vegetables such and carrots, sweet potatoes, and corn and sweet potatoes. The pureed consistency mixes easily into the pancakes and the flavor I have found can be quite tasty. It isn't just for the kids, either. This is so flexible I have used jars of fruit too, but since the veggies are the hardest thing for me to get my kids to eat, I usually use those. You can add wheat germ for an added nutritional boost. I like to use the Log Cabin Lite syrup - there is no high fructose corn syrup and the reduced sugar does not seems to reduce the taste at all. These can be frozen or refrigerated after being made for easy make ahead breakfasts. You could also use pancake mix as your dry ingredient base, I suppose. Have fun!
Provided by Mama Wendy
Categories Breakfast
Time 25m
Yield 9-10 pancakes, 3 serving(s)
Number Of Ingredients 10
Steps:
- Combine all dry ingredients and mix together well with fork or whisk. Add beaten egg, oil, vanilla if using, baby food, and mix. Add enough milk to give the batter the consistency you like; about a half cup should be right. The thicker the batter, the thicker your pancakes, the thinner, obviously, the thinner the pancakes will be. Heat a griddle or skillet to medium heat. When tiny droplets of water sizzle and evaporate the griddle is hot enough. You can either lightly oil the griddle or use non stick cooking spray. Drop a little less than 1/4 cup of batter on the griddle at a time. Note: using baby food makes the batter a little more dense than regular pancakes, so they will need a little longer to cook to avoid being soggy in the middle, so either reduce the heat and cook them longer or make smaller pancakes. Enjoy!
Nutrition Facts : Calories 288.3, Fat 8.6, SaturatedFat 2.2, Cholesterol 76.2, Sodium 423.9, Carbohydrate 45.9, Fiber 6.3, Sugar 7, Protein 10.3
KRATZEDE - PANCAKE SCRAPINGS
Kratzede are the Badenian version of Austrian "Schmarrn". The regions of Breisgau, Ortenau, the Black Forest and some Upper Rhine towns once were part of Outer Austria, so the cuisine is strongly influenced by Austrian cooking. A fluffy pancake is torn up with the spatula after firming up in the pan. The scrapings can be eaten either as a dessert topped with powdered sugar like "Kaiserschmarrn", or plain with asparagus and sauce Hollandaise. For sweet Kratzede, add 1 tablespoon sugar to the batter. For savoury, add salt to taste.
Provided by Mia in Germany
Categories German
Time 35m
Yield 4 pancakes, 4 serving(s)
Number Of Ingredients 7
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.
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