Originating from the beautiful region of Tyrol in Austria, Kaiserschmarrn is an iconic Austrian dessert that is cherished across borders. This thick, fluffy shredded pancake is named after Emperor (Kaiser) Franz Josef I, a documented lover of this sweet dish. Commonly enjoyed as a main course or dessert in Austria, Germany, Hungary and other parts of Central Europe, Kaiserschmarrn is a culinary delight enjoyed by many.
Ingredients:
- 125g Plain flour
- 250ml Milk
- 4 Large eggs
- 4 tablespoons of Granulated sugar
- 1 teaspoon of Vanilla extract
- 1 pinch of Salt
- 2 tablespoons of Raisins (optional)
- 2 tablespoons of Unsalted butter
- 2 tablespoons of Icing sugar for dusting
- Apple sauce or Berry compote for serving
Preparation:
- Prepare the Base: In a large bowl, mix the flour, milk, eggs, 2 tablespoons of sugar, vanilla extract and salt together until smooth. If using, add the raisins and allow the batter to rest for about 20 minutes. After the rest period, heat half the butter in a large non-stick frying pan until melted. Pour the batter into the pan and cook over medium heat for about 2-3 minutes. Take care not to allow the pancake to get too dark. Flip over the pancake using a large spatula and cook for a further 2-3 minutes. Using two forks, tear the pancake into small pieces and sprinkle the remaining sugar over the top. Cook for a further minute, allowing the sugar to caramelise.
- Serve and Garnish: Serve immediately, sprinkling the Kaiserschmarrn generously with icing sugar. Traditionally, it is enjoyed with apple sauce or a tangy berry compote on the side. Some prefer it with a sprinkle of chopped, toasted almonds or a dollop of whipped cream. Adjust the toppings to your liking.
Tip:
Soaking the raisins in rum about 30 minutes before using can add a delightful flavour twist to your Kaiserschmarrn. For a dairy-free version, replace the milk with almond milk and use a dairy-free butter substitute.
Comments (0)
There are no comments for this article. Be the first one to leave a message!