Kaiserschmarrn (Austrian Pancakes)
Kaiserschmarrn or Austrian Pancake is an easy family friendly dessert to make. Made with beaten egg whites, it's light and fluffy in texture. Served hot with either homemade compote or stewed fruit on top.
Ingredients
- 4 Eggs, separated
- 3/4 cup flour
- 1/2 cup milk
- pinch salt
- 1 teaspoon baking powder
- 2 tablespoons white sugar
- 4 tablespoons butter
- powdered sugar to sprinkle over pancakes
Instructions
- Mix together egg yolks, flour, milk, salt, baking powder and sugar until well mixed. Set aside and let batter stand for 10 minutes.
- Beat egg whites until stiff. Gently fold egg whites into batter while making sure the spoon continues in one direction to maximise air volume of the egg whites.
- In a frying pan, melt 2 tablespoons of butter over medium heat. Pour in batter and fry until cooked on bottom.
- Flip pancake, adding the remaining butter, and continue to cook on the other side until crispy. Using two forks, shred the pancake into pieces and continue cooking for an extra minute at most.
- Serve, dusted with icing sugar. Accompany with fruit compote or stewed fruit. Would work well with fresh berries such as strawberries, blueberries and raspberries too.
Notes
Compote is a European form of stewed fruit where pieces of fruit is cooked in water with sugar and spices. The syrup can be seasoned with vanilla, lemon or orange peel, cinnamon sticks or powder to name a few. You can serve the compote either warm or cold. In this recipe photo I made a strawberry and rhubarb compote with vanilla and a hint of cinnamon.