Comforting “Kaiserschmarrn” Pancake bites

Whether it’s pancakes, waffles or crépes – sweet main dishes have a special place in my heart. They’re great comfort foods and come together with pantry staples. “Kaiserschmarrn” is a traditional Austrian dish, my recipe fittingly comes from a small cookbook, Wiener Spezialitäten, which we bought while visiting Vienna (also available on amazon). The recipe feeds two as a main course and up to four people as a dessert/ mid-afternoon treat. I added some store-bought apple sauce, plum puree is the more traditional option.

What you will need:
– 60 grams of raisins
– 150 grams of flour
– 3 eggs
– 2 tablespoons sugar
– 1 tablespoon lemon juice
– 1 tablespoon rum
– a pinch of salt
– 1 package of vanilla sugar or some vanilla extract
– 200 ml of milk
– 20 grams of ground almonds
– 30 grams of butter
– powdered sugar to dust your pancake

1. Put your raisins into a small strainer. Bring about 200ml of water to a boil and pour it over the raisins. Place them into a small bowl and add the rum.

2. Separate the eggs and add the egg yolks into a pastry bowl. Add the sugar and mix eggs and sugar so that the sugar can dissolve. Add vanilla sugar, salt and milk and mix again. Sift the flour and add it to your batter along with the ground almonds. After mixing throughly, the batter should be quite liquid.

3. Let your dough rest for 20-30 mins. Best your egg whites until stiff with a little powered sugar and a splash of lemon juice. Slowly fold them into your batter.

4. Heat up a large pan to medium heat and add your butter. Once it is melted, pour in your batter and add your raisins on top. Reduce the heat and cover your pan to “bake” the pancake. Check your pancake every so often to avoid burning the bottom. If that happens, don’t worry – you can cut of the burned parts with a knife. Once the bottom is golden brown, turn the pancake and seperate it into bite-sized pieces using either your spatula or a fork. Keep the pan on low heat for at least another five minutes, remove it and sprinkle your powdered sugar on top. Enjoy it while it is hot 🙂




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