FITNESS & PANCAKES

Monday was a national holiday in Austria called National Day. National Day commemorates the day in 1955 Austria was officially incorporated after having been occupied by foreign powers during World War II.
On this holiday people are encouraged to take a long walk!

I find it quite ironic that in the same article I read about this holiday becoming a national "fitness day" there was a recipe for Kaiserschmarren. Actually, I've had it several times and it is very yummy (but you must share between several people!)

It was originally made for Emperor Francis Joseph I and has become an Austrian specialty.

Kaiserschmarren (Emperior's Pancake)

Ingredients:
1 cup sifted flour
¼ cup sugar
¼ teaspoon salt
3 eggs
½ cup milk
2 cup heavy cream
½ tablespoons butter, melted
½ cup butter
½ cup raisins soaked in water (or rum!) for 30 minutes
1 teaspoon cinnamon
1 cup sugar

Plum Compote
5 ounces granulated sugar
5 ounces water
1 cinnamon stick
1 t. anise (crushed)
1 ½ lbs pitted and sliced red plums

Directions for the Kaiserschmarren:
Sift flour, sugar and salt together. Whip eggs until light and frothy; beat in milk and cream and melted butter. Turn flour mixture into beaten egg and whip until you have smooth batter.
Grease a 6″ or 8″ skillet with a little butter and when moderately hot, pour in just enough batter to cover bottom of skillet with a paper thin layer. To do this, pour batter, then quickly tilt and rotate pan so batter runs over it evenly. Cook over moderate heat until pancake is golden brown on underside; turn and brown second side. Remove to a heated platter. Continue frying pancakes this way until batter has been used.
With two forks, tear pancakes into small pieces, approximately 1″ to 1 1/2″ squares or rectangles will do. Melt 1/2 cup butter in a 10″ skillet and add soaked, well drained raisins and cinnamon. Put cut pancakes into this sauce and sprinkle with 1 cup sugar. Toss lightly over low heat so that it becomes evenly distributed. Do this quickly, as sugar should not melt but retain some of its grainy texture. Serve immediately. Makes 16-20 pancakes.

For the Plum Compote:
In a saucepan, bring the sugar, water, cinnamon, and anise to a boil.
Gently mix in the plums, reduce heat and allow to cook for 5 minutes, covered.
Serve warm or at room temperature as a dipping sauce for the Kaiserschmarren

ENJOY! Oh, and remember to take a long walk after you eat.