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4 large eggs, separated
1/8 teaspoon salt
2-3 tablespoons granulated sugar
200 ml whole milk
1/2 teaspoon vanilla extract
125 gram all purpose flour
to fry: 1 tablespoon unsalted butter
to serve: icing sugar
optional: compote or fresh fruits
If you've ever been on a winter sports vacation in Austria (we haven't), you've probably had Kaiserschmarrn. We've heard from people who have done, that they serve this Austrian pancake which is also very popular with Dutch skiers. Even though we don't go skiing, we think this pancake would be delicious. It's a good time to bake it now, so we can enjoy them at Candlemas. :))
How to make Kaiserschmarrn at home
Separate the eggs and set the egg yolks aside for now.
Place egg whites, salt and sugar in the mixer.
Beat the egg whites until soft peaks appear, but not stiff.
Add egg yolks, 100 ml milk, 15g sugar and the vanilla to a bowl.
Beat the mixture until well combined.
Gradually sift in the flour.
Beat the flour in parts into the egg-mixture.
Whisk until all is wel combined.
Add the remaining milk and whisk.
Gradually beat in the egg whites.
Now the batter is ready.
Melt the tablespoon butter on medium heat
Pour the batter into the pan.
Bake the pancake for 1 minute.
Then bake 10-12 minutes in the oven.
The top will then be golden brown.
- place the pan back on the stove top, on low heat and break the pancake into quarters
- check if the bottom is also browned, if not leave the pan on top of the stove a minute longer
Then break the quarters into bite size pieces.
Dust the Kaiserschmarrn generously with icing sugar.
Happy Michaelmas!