{"id":67472,"date":"2021-04-15T18:00:41","date_gmt":"2021-04-15T16:00:41","guid":{"rendered":"https:\/\/ellerepublic.de\/?p=67472"},"modified":"2021-04-15T17:52:56","modified_gmt":"2021-04-15T15:52:56","slug":"kaiserschmarrn","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/kaiserschmarrn\/","title":{"rendered":"Kaiserschmarrn – simple, easy, delicious!"},"content":{"rendered":"

Classic Kaiserschmarrn is truly comfort food: one that sparks memories of alpine hikes, ski huts, and shared memories with friends. Simple good mood food. With this Kaiserschmarrn recipe, I have taken a traditional Austrian dish and made it my own. This version is made with spelt and buckwheat flour, which give it a slightly nutty flavour, and it\u2019s lightly sweetened with natural raw cane sugar. It\u2019s by far, my favorite version and one I hope you will enjoy just as much as I do.<\/p>\n

Kaiserschmarrn – a traditional Austrian recipe<\/h2>\n

Kaiserschmarrn (\u201cKaiser\u201d meaning \u201cemperor\u201d, and \u201cSchmarrn\u201d meaning \u201cnonsense\u201d or as our British friends would say \u201crubbish\u201d) is simply a delicious mess of a pancake. It is a lightly sweetened pancake that takes its name from the Austrian emperor (Kaiser) Franz Joseph I, who was very fond of this shredded pancake. Whether it\u2019s invention was simply the result of someone unable to flip a pancake who masterly tried to salvage it with a creative idea, or was designed by intend, I\u2019m not sure. Nonetheless, this dish has stood the test the time, and still today is loved by young and old alike.
\n\"Kaiserschmarrn<\/a><\/p>\n

Tradition with a new approach<\/h2>\n

Typically a traditional Kaiserschmarrn recipe would be prepared in a skillet, but it can also be made in the oven or even using a tabletop grill. And this is exactly what I did to further put my LeMax glass ceramic grill<\/a> to the test. With it\u2019s large surface it\u2019s easy to make a giant pancake \u2014 one you can easily flip without the side of a skillet getting in the way. And since it\u2019s surface is scratch resistant you can use metal spatulas to cut or tear apart the dough to transform it into the ever-so-loved Austrian shredded pancake.
\n\"Kaiserschmarrn<\/a>
\n\"Kaiserschmarrn<\/a><\/p>\n

Tips for making this recipe<\/h2>\n

There are a couple of important steps in achieving the best Kaiserschmarrn. This fluffy pancake is made by dividing the egg yolks and whites. There\u2019s no baking powder in this recipe, as the egg whites do all the work.<\/p>\n

The egg yolks are mixed with the flour, milk, vanilla sugar and lemon zest and are set to rest. This is important. The batter must rest, so that the starch molecules in the flour can absorb liquid, otherwise it will be too runny. Resting results in a thicker consistency and in the end a more delicate textured pancake.<\/p>\n

Now for the egg whites. They are beaten with the sugar until creamy. This takes maximum 1 minute with an hand-held electric beater. Some recipes call for using stiffly beaten egg whites. I prefer the creamy egg white version.<\/p>\n

\"Kaiserschmarrn<\/a>What to serve with Kaiserschmarrn<\/h2>\n

There are a number of different options. In Austria it is traditionally served with plum compote. A cherry compote is also delicious. As is a simple apple sauce. And of course, there is homemade3 vanilla sauce, which should definitely not be missing. And don\u2019t forget about a good portion of powdered sugar!<\/p>\n