Ingredients
- 90 g spelt flour (Type 630)
- 50 g buckwheat flour
- 200 ml whole milk
- 4 large eggs, separated
- 1 package organic bourbon vanilla sugar (8 g)
- 1 teaspoon finely grated lemon rind, from an organic lemon
- 60 g raw cane sugar
- Pinch of sea salt
- Butter, for frying
To serve:
- Powdered sugar
- Natural unsweetened apple sauce
Instructions
- In a large mixing bowl, add both flours and whisk together. Add the vanilla sugar, lemon zest, egg yolks and milk. Gently whisk to combine (do not over mix). Set aside to rest for 15 minutes (important, do not skip this step).
- In a second bowl, add the egg whites, sugar and pinch of salt and using an electric hand beater, beat together until creamy (1 minute). Gently fold the egg white mixture into the rested dough.
- Meanwhile, preheat a tabletop grill (or large skillet) over medium-high heat (level 8 for the LeMax for 5 minutes).
- Lightly grease the surface with butter (about 1 teaspoon).
- Using a ladle, gently pour 3-4 ladles full of batter in circles onto the grill. Brown for 2 minutes, then using two spatulas, flip and bake on the other side for a few seconds, then tear into bite-sized pieces (using two spatulas). Continue cooking briefly, until golden brown. Then transfer to a plate for serving.
- Coat the grill with a little more butter and continue with the remaining batter.
- Serve the Kaiserschmarrn dusted with powdered sugar and apple sauce on the side. Enjoy!
Nutrition
Notes
- if using a skillet, you can either make the Kaiserschmarrn in batches OR use a large 32cm skillet and quarter the large pancake before flipping it. Then bake on the other side until golden brown, before tearing into bite-sized pieces.