Some dishes simply make you smile the moment you see them. Kaiserschmarrn is one of those: fluffy pancakes torn into rustic pieces, dusted with icing sugar and served with fresh fruit. Originally from Austria, but today straight from your own kitchen. Perfect for treating yourself after a long day or just because you can. After all, why travel to the Alps when you can bring them to your plate?
Ingredients Kaiserschmarrn
3 eggs | 250 ml milk | 125 g flour | 1 sachet vanilla sugar | 1 tbsp caster sugar | Pinch of salt | 25 g butter (for frying) | Icing sugar (for dusting) | Fresh blueberries and raspberries
Separate the eggs into yolks and whites. Make sure no yolk gets into the whites, or they won’t become fluffy.
Whisk the egg yolks with the milk, flour, vanilla sugar, caster sugar and a pinch of salt until smooth.
In a separate bowl, beat the egg whites until stiff using a hand mixer or whisk. Gently fold them into the batter to keep it light and airy.
Melt the butter in a stainless steel frying pan over medium heat. Wait until it starts to foam, but make sure it doesn’t brown.
Pour the batter into the pan and cook until the bottom turns golden brown. Cut the pancake into quarters, flip them over and cook briefly until the other side is golden too.
Use two forks to tear the pancake into rustic chunks. Leave them in the pan for a moment so they caramelise lightly in the butter and develop extra flavour.
Dust generously with icing sugar and serve immediately with fresh blueberries and raspberries. Also delicious with apple compote or a scoop of vanilla ice cream.
Use a pan with a thick base, such as a stainless steel frying pan, so the Kaiserschmarrn cooks evenly without burning. Over time, a natural non-stick layer develops, making cooking even easier. The more you use it, the better it gets, just like you in the kitchen.
