Kaiserschmarrn

Kaiserschmarrn

Flora Renz

Currently compensating for all my failings as a PhD student by eating my way around London and bribing my entire department with baked goods. Still unsure if I want to be Nigella or marry her. Definitely want to live in a gingerbread house. Think Beetroot is an abomination.

Latest posts by Flora Renz (see all)

I really should have suggested this recipe as an alternative on Pancake Day but I am not that organised, so instead I would say you should all try this when you are having a lazy weekend breakfast. Kaiserschmarrn is an Austrian variation on pancakes and the end result kind of tastes like an amazing pancake-waffle hybrid. Definitely makes for a great sweet treat while it is still chilly outside, all you really need to add is a large cup of coffee and you have my ideal start to the day!

I know beating egg whites is a bit of a hassle and can feel quite daunting if you have never done it before, but this is pretty much the ideal beginners recipe as you are not trying to make a meringue but just add some air to your batter. There is no need to worry whether your egg whites are stiff enough (please imagine me doing my best Nigella impression at this point) as long as they have turned reasonably white and fluffy. Even with the whole egg white thing the whole recipe should not take you more than 10 mins with maybe another 5-10 mins for cooking, which makes it quite useful for those days where you don’t fancy a lot of cooking but still want a proper breakfast.

You could make it vaguely healthy by adding some apple sauce or cherries, but I tend to prefer it as it is. There is just something incredibly pleasing about the fluffy buttery texture of the Kaiserschmarrn together with the sweetness of a little bit of icing sugar that really works well on its own. The recipe makes enough for two people, or one if you are planning to skip lunch!

 

2 eggs

70ml milk

60g sugar

1 pinch of salt

½ tsp vanilla essence

65g plain flour

50g raisins

1 tbsp butter or oil for frying

1-2 tbsps icing sugar

 

1. Separate the egg whites and yolks into two bowls. Beat the egg whites until soft peaks start to form. You want them to hold their shape when you remove the whisk, but there is no need for the whole holding the bowl upside down over your head routine.

2. In your second bowl beat together egg yolks, milk, sugar, salt, vanilla and flour; then stir in the raisins.

3. Fold the egg whites into the batter and set aside.

4. Put a frying pan on a medium to high heat and add butter or oil. Once it is reasonably hot add half the batter.

5. Fry on one side until set and small air bubbles start to form. Flip over and tear into bite-sized chunks using two forks. Fry for another 3-4 mins until nicely golden and a bit crispy around the edges.

6. Dust with icing sugar before serving.