This new pancake recipe takes fluffiness to another level! Why not try it this Shrove Tuesday a.k.a. Pancake Day? Scroll down to discover how to make this delicious sweet, fluffy pancake from Austria – Kaiserschmarrn.
As you can see from the above photo, this is not a pancake as we know it! Kaiserschmarrn is torn up into pieces and tossed in icing sugar. It’s often served with an apple or plum compote, but it’s equally delicious just on its own or with some fresh fruit.
I suppose you could call it the pancake version of Eton Mess…
Spending the past two weeks in Germany and Austria, skiing and hanging out with my granddaughter I rather happily rediscovered the traditional Kaiserschmarrn, or ‘Emperor’s mess’. It’s a dish I had been pretty much addicted to when working there as an aupair girl back in the dark ages…
Kaiserschmarrn is a sweet, super-fluffy pancake which traditionally contains rum-soaked raisins. I’ve left the rum out. Don’t get me wrong, I’m not one to say no to the odd rum punch, I just think in this case pancake tastes better without, and the kids don’t really like the taste of rum! If you want your Kaiserschmarrn to be boozy, just soak your raisins in 2 tablespoons of dark rum for 30 minutes beforehand.
Alternatively you can leave out the raisins completely.
A treat indeed. What’s not to like?
If this recipe sounds too exotic for your shrove tuesday, why not try one of my other pancake recipes…https://katepercy.com/resources/.
How To Make The Best Kaiserschmarrn – Sweet, Fluffy Austrian Pancakes
Bored of normal crepe-style pancakes on Pancake Day? This Kaiserschmarrn is a light, and super-fluffy, commonly served in Bavaria and Austria. It's chopped up and tossed with icing sugar, then served with a fruit compote or fresh fruit. Or just as it comes... It's packed with protein, so perfect for post exercise recovery :)
Ingredients
Method
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N.B. If you want to cook this recipe for 4 people, then just double the ingredients. However, I think it is easier to cook using a small frying pan, so I would recommend cooking two smaller batches rather than using a larger frying pan for 4 people.
- Combine the egg yolks, sugar, vanilla essence, lemon zest and salt in a small bowl. Beat with an electric mixer or a hand whisk until pale and fluffy.
- Gradually beat in the milk, yoghurt, raisins and flour.
- In a separate bowl, beat the egg whites to a soft peak - not too stiff. Carefully fold into the egg yolk mixture - don't overmix, it doesn't matter if there are still a few lumps of egg white.
- Heat a small non-stick frying pan to a medium heat. Add the butter and when it starts to bubble, add all of the pancake mixture. Turn the heat down low and cook for about 5 minutes, until the underside is golden brown and the pancake is starting to set.
- Now for the tricky bit. Put a plate over the frying pan, turn over so the pancake is now on the plate. Add a knob more butter and slide back into the frying pan to cook on the other side for 2-3 minutes. You'll need to scoop up any runny mixture and add it to the pan. If this fails and it falls apart it really doesn't matter because you are going to chop the pancake up into pieces anyway - that's why it is called Emporer's Mess!
- Check the pancake is cooked through. You'll want it to be springy to the touch and just set. It's not as light and delicious is you overcook it.
- Cut the pancake up into bite-size pieces and transfer to a plate. Sprinkle with icing sugar and serve immediately, either on its own, with fresh fruit or a fruit compote. Yum!
