Chocolate Chip Kaiserschmarrn with Raspberry Jam
These Austrian style pancake bits will make you feel like you're having breakfast in the Alps.
- 5 tbsp unsalted butter divided
- 1 cup flour all-purpose
- 1 1/2 tsp granulated sugar divided
- 1/2 tsp salt
- 1 cup whole milk
- 3 large eggs separated
- 1/2 tsp vanilla extract
- 1/4 cup bittersweet chocolate chips
- 1 1/2 tsp powdered sugar plus more for dusting
- 2 tbsp toasted sliced almonds
- 1 pint fresh raspberries
- Raspberry jam
Preheat oven to 350°F. Place 1 tablespoon of the butter in a small microwave-safe bowl, and microwave on HIGH until melted about 30 seconds. Stir together flour, sugar, and salt in a medium bowl, and make a well in the center of mixture. Whisk together milk, egg yolks, and vanilla in a separate bowl. Pour milk mixture into the well of flour mixture, and whisk until combined. Gently fold in melted butter.
Beat egg whites with an electric mixer fitted with whisk attachment on high speed until stiff peaks form, 1 1/2 to 2 minutes. Fold, in 2 batches, into batter until just combined.
Melt the tablespoons of the butter in a large, nonstick ovenproof skillet over medium. Pour pancake batter into skillet, and cook until golden on the bottom, about 4 minutes. Sprinkle with chocolate chips. Transfer skillet to preheated oven, and bake until set, about 7 minutes. Flip pancake, and the until golden, 2 to 3 more minutes. Turn pancake out onto a cutting board, and break into bite-size pieces.
Return skillet to heat, and increase heat to medium-high. Add remaining 2 tablespoons butter, and cook until melted and beginning to brown, about 1 minute. Add pancake pieces, and sprinkle evenly with powdered sugar; cook, stirring gently and often until browned and lightly crisp, 2 to 3 minutes, Sprinkle with almonds, and top with raspberries. Dust with powdered sugar, and serve immediately with jam.