A traditional Kaiserschmarrn is a real comfort food. And for many of you, images of skiing, hiking in the snow or your last holiday in Austria will probably come to mind. With this recipe for the Austrian specialty, you can make the delicacy yourself at any time and bring the holiday memories into your own four walls. I used spelled flour and buckwheat flour for it. And to sweeten it, I added some raw cane sugar. That’s how I like the Kaiserschmarrn best and I hope that you will taste it that good too.
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Kaiserschmarrn – A traditional Austrian recipe
The Kaiserschmarrn is actually just a pancake or pancake cut into small pieces. It takes its name from the Austrian Kaiser Franz Joseph I.who was a huge fan of the shredded pancake. How it came about is not exactly known. Maybe something went wrong with a cook while he was flipping or he was just particularly creative. In any case, this dish has survived time and is still popular with young and old today.
Tradition with innovation
The traditional Kaiserschmarrn is usually prepared in a pan. But you can also make it in the oven or even on an electric table grill. I chose this last method because I mean by it LeMax Glaskeramik Grill can test again. On the large surface I can make a wonderfully large pancake that is also easy to turn without the edge of the pan getting in my way. In addition, the glass ceramic surface is scratch-resistant, so that I can cut the dough very well with the metal spatulas and get the perfect Kaiserschmarrn.
Tips for preparing this Kaiserschmarrn recipe
There are two important things you should keep in mind in order to make the best Kaiserschmarrn. The fluffy pancake will only succeed if you separate the egg yolk from the egg white. Plus, you don’t need baking soda for this recipe as the egg white does this job.
The egg yolk is mixed with the flour, milk, vanilla sugar and lemon peel and then set aside. This is very important! The dough must rest so that the starch molecules in the flour can absorb the liquid, otherwise the dough will be too runny. The dough becomes thicker and the pancake gets the right consistency by resting.
As for the egg white, it is important to beat it with the sugar until it becomes creamy. You only need a minute with a hand mixer for this. Some recipes call for the egg whites to be beaten until stiff, but I prefer a creamier consistency.
These sauces go well with Kaiserschmarrn
You can choose from several options. In Austria, a plum compote is traditionally served with it. But a cherry compote is also very tasty. But the most common is apple sauce with Kaiserschmarrn. But there is also a homemade vanilla sauce that you should definitely try. And of course, as a topping, a good load of powdered sugar should be on top.
Kaiserschmarrn with spelled flour
A traditional recipe for Kaiserschmarrn with spelled flour and buckwheat flour. With lemon peel and lightly sweetened with raw cane sugar. A delicious snack or dessert.
-
90
g
Dinkelmehl
(Type 630) -
50
g
Buckwheat flour -
200
ml
Whole milk -
4
Big eggs,
Egg white and yolk separately -
1
pack
Organic Bourbon Vanilla Sugar
(8 g) -
1
TL
Lemon peel,
finely grated from an organic lemon -
60
g
Raw cane sugar - A pinch of sea salt
-
Butter,
to fry
To serve:
- powdered sugar
- Naturally unsweetened applesauce
-
Mix both flours (spelled and buckwheat) in a large mixing bowl. Add the other ingredients (milk, vanilla sugar, lemon peel, egg yolk) and mix carefully (Danger: Do not mix too much!). Set aside and let rest (15 minutes). Danger: Stirring is extremely important for the success of the dough!
-
In a second bowl, beat the egg white, sugar and a pinch of salt with an electric hand mixer until everything is creamy (1 minute). Carefully fold in the egg white mix in the remaining dough.
-
In the meantime, preheat the electric table grill (or a large pan) to medium to high level (level 8 on the LeMax) (5 minutes).
-
Brush the surface of the grill with the butter (approx. 1 teaspoon).
-
Use a ladle to spread 3-4 spoons of batter in a circle on the grill. Let it brown a little (2-3 minutes), turn with two spatulas and bake the pancake on the other side (a few seconds). Use the spatula to cut the pancake into small pieces and continue to bake until everything is golden brown. Arrange on plates.
-
Brush the grill with a little butter and repeat the process until the batter is used up.
-
Dust the Kaiserschmarrn with powdered sugar and serve with applesauce.
-
Enjoy!
- If you use a pan you can either make the Kaiserschmarrn gradually or if you use a large pan (32 cm diameter) you can quarter the pancake before turning it. Then continue to bake until the underside is golden brown before you cut everything into small pieces.
For a relaxed atmosphere in the kitchen, I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
Have you tried this recipe?
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This post was made by the on of the company ELAG Products GmbH financially supported. However, that does not mean that this post does not correspond to my opinion. It is meant to be as honest as any other post on my blog.
