Blueberry ricotta pancakes, chickpea flour pancakes, farinata Genovese and kaiserschmarrn, the latter being my contribution.
Besides breaking your teeth trying trying to pronounce the thing, it is genious.
Similar to making pancakes, this is the quicker, immediate satisfaction version, and even MORE comforting!
The general idea is to prepare the batter, which includes separating the eggs and whipping the egg whites before folding it back in the mixture, and then pouring the lot in one go to a large pan. This results in quite a mess, hence the name (the literall translation is 'emperor's mess'). However, this is organized, controlled mess, with the extra benefit of foreseeing it, and thus enjoying it.
2/3 cup all-purpose flour
4 large eggs, separated, at room temperature
¼ - 2/3 cup whole milk
2 tbsp butter
¼ cup raisins (soaked in rum for an hour- optional)
Whisk the flour, sugar, egg yolks and milk together in a bowl with a clean whisk until smooth.
Beat the egg whites in a separate bowl until stiff peaks form. Fold into the batter.
Melt the butter in a 20cm nonstick frying pan over medium heat.
Cook until the underside is browned. At this point you need to turn the pancake, thus begins the tricky part as its going to get messy.
Try to relax and enjoy it. You don’t want to fuss too much around it or you'll end up with an omelet.
Transfer to a plate and sprinkle with plenty of cinnamon, sugar and orange zest. That’s it.
Traditionally served with plum preserves or apple sauce on the side.