A kaiserschmarr’n is a rich, thick Austrian pancake that is traditionally served for dessert. We’ve typically eaten it after a hard day’s cross country skiing. However, I also think it makes a fabulous and quick brunch dish. It is thick, eggy and torn to bits during the cooking process, which is great for those of us who are not adept at flipping pancakes – yes, that’s me! It easily doubles up if you’re cooking for a crowd. It may look a bit messy, but it tastes fabulous! It’s usually served with a fruit compote and I just happened to have some home-made rhubarb compote hanging around in the fridge.
1. In one bowl whisk the egg whites to soft peaks. In another bowl, whisk together the egg yolks, sugar, milk, vanilla, salt and lemon zest until fully combined. Whisk in the flour a bit at a time, whisking out any lumps.
2. Gently fold the egg whites into the yolk mixture. I find it easiest to mix in 1/4 of the batter first and then the rest, taking care not to deflate the batter.
3. Then pour the batter into a warm non-stick pan (medium-heat) and cook as if you were cooking scrambled eggs turning the batter over gently to ensure all of it is cooked, around 10-15 minutes. Do not allow the batter to colour.
4. Serve warm, topped with powdered sugar and with the compote on the side – enjoy!
1. Traditionally, rum-soaked raisins are added to the batter and the kaiserschmarr’n is served with either an apple or plum compote.
2. You can also incorporate the fruit in the kaiserschmarr’n by gently cooking it in the pan first, adding flavourings of choice, before pouring in the batter.
3. For example, I cook apples in a little butter and honey with either vanilla or cinnamon while I cook the plums with mixed spice. The possibilities are endless!
4. If, heaven forbid, you’ve made too much, you can easily reheat it on another day.