Kaiserschmarrn – a true FoodFamily love story

A shredded pancake which awakens many child hood memories

Kaiserschmarrn

Our grand father was not only the best and funniest grand father one could imagine, he was also a passionate hobby cook. Besides his famous Beef Goulash, all of us grand kids just loved the”Kaiserschmarrn” he prepared, with apple purée and lots of icing sugar. Do you know Kaiserschmarrn? It’s basically a shredded caramelized pancake with raisins and usually a fruity compote. It is quite a popular  in Austria, South Germany and Hungary and the name was given after the Austrian emperor Franz Joseph, who was very fond of this specialty – just like us!

This recipe is not his original (family secrets, sorry!) but a very good one, which I tried several times already. The result is very fluffy and almost as good as my grandpa´s one:-) I tried to give it a little bit of a healthy touch and replaced the white flour with spelt flour and the milk with rice milk, so milk intolerant people out there could also indulge in this sweet sin! And the best of it was? I could hardly taste the spelt and the rice milk. Actually it was very close to the original one!

Kaiserschmarrn - a true love story
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • 60 g raisins (a Kaiserschmarrn without raisins is no Kaiserschmarrn ;-))
  • 3 tbsp rum
  • 3 eggs
  • 190 g flour
  • 1 tbsp icing sugar
  • salt
  • 1 package of vanilla sugar
  • 125 ml milk
  • a little bit of lemon juice
  • 2 tbsp of butter oil
  • Icing sugar for garnishing
Instructions
  1. Soak the raisins with the rum and leave aside a little bit
  2. Seperate the eggs
  3. Sieve the flour and the icing sugar and mix in a bowl
  4. Add salt, vanilla sugar, egg yolks and milk and mix well until you have a light, liquid dough.
  5. Let rest for 20 minutes.
  6. Beat the egg whites together with the icing sugar and a few drops of lemon juice
  7. Carefully fold the egg white in the dough.
  8. Heat up a big pan with the butter oil and pour in the dough. Spread the raisins equally.
  9. Bake it with a closed lid until golden. Then flip the pan cake and tear it with a fork into several pieces. Spread some more icing sugar and finish baking.
  10. Serve with enough icing sugar and some fruit compote, for example plums. I bought some fresh ones and boiled them down with some cinnamon and sugar.

 

 

 

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