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Shredded Caramelised Pancake (Kratzete)

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15 min
Prep
20 min
Cook

Ingredients

  • 250 g (2 cups) plain flour
  • 500 ml (2 cups) whole milk
  • 3 large eggs
  • 1/2 tsp salt
  • 60 g (4 1/2 tbsp) butter, divided
  • 2 tbsp sugar, plus extra for dusting
  • Stewed apples or plums, to serve (optional)

Method

  1. Whisk together the flour, milk, eggs and salt to a smooth, thick batter, free of lumps. Rest for 15 minutes.
  2. Melt half the butter in a large heavy-based frying pan over medium heat until foaming.
  3. Pour in the batter and cook undisturbed for 4-5 minutes until the base is set and golden.
  4. Using two forks or a spatula, tear and shred the pancake directly in the pan into rough, bite-sized pieces.
  5. Add the remaining butter and the sugar, and continue frying, tossing occasionally, for a further 8-10 minutes until the shredded pieces turn golden brown and caramelised at the edges.
  6. Serve hot, dusted with a little extra sugar, alongside stewed apples or plums if desired.

Introduction: Kratzete is a thick pancake batter cooked in butter and then torn and shredded directly in the pan to develop crisp, caramelised edges.

Cultural Background: Kratzete is a thick pancake batter cooked in butter and then torn and shredded directly in the pan to develop crisp, caramelised edges. Straddling the line between sweet and savoury, it was traditionally served as a filling one-pan main course for farming families, sometimes alongside stewed fruit or simply on its own with a dusting of sugar.

Tips: Let the base set fully before tearing it apart, or the pieces will be too soft and won't caramelise properly. A well-seasoned or non-stick heavy pan gives the best caramelisation without sticking.

Variations: For a savoury version, omit the sugar and serve with a green salad or Rotkraut (braised red cabbage) instead of fruit. Add a handful of raisins to the batter for extra sweetness.

Storage: Refrigerate in an airtight container for up to 2 days.

Reheating: Reheat in a hot buttered pan for 3-4 minutes, tossing, to restore some crispness; microwaving will soften it.

FAQs:

Q: Is this sweet or savoury?

A: Traditionally both, depending on the household; sugar is added for a sweet version but can be omitted.

Q: Why is my Kratzete soggy?

A: The batter likely wasn't cooked long enough before shredding, or too much liquid remained in the pan.

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