Kaiserschmarrn
A thick and delicious Austrian version of a pancake.
Servings: 4
Calories: 533kcal
Ingredients
- 200 grams all-purpose flour
- 30 grams white granulated sugar
- ¼ teaspoon salt
- 4 large eggs
- 300 ml milk
- 40 grams butter, for frying
- 30 grams raisins (optional)
- icing sugar, for garnish
Instructions
- Preheat the oven to 180°C (350°F). Separate the eggs, whites will be beaten separately.
- In a large bowl combine together the flour, sugar, salt. Add the egg yolks and milk tot he dry ingredients. Whisk well to form a smooth, thick batter. Set aside until needed.
- In a bowl of a stand mixer or with a whisk, or a hand mixer, whip the egg whites until stiff peaks form.
- Gently fold the egg whites into the egg yolk mixture, using a spatula. Careful not to deflate the egg whites too much.
- Heat up the butter in a large deep flat pan over medium heat, until very hot. Slowly pour the batter into the pan and fry on both sides. Carefully turning using a spatula. Tip: It will help if the pan you are using is also oven safe, as you will need to bake the pancake in the oven later. If not, then you can do as I did, just carefully transfer to a baking dish.
- After the Kaiserschmarrn is fried to a nice golden brown on both side, transfer the pan to the oven and bake in preheated oven for 10-12 minutes.
- Take the pan out of the oven nd using two forks or a spatula, break the pancake into irregular pieces.
- You can now add raisins, if using. Stir well, and place back in the oven for another minute or two. I did not use raisins for this recipe.
- Arrange the pancake on the plates, sprinkle icing sugar on top and serve with apple sauce or any jam/compote.
- Enjoy!
