Kaiserschmarrn (Austrian torn pancakes)
These traditional Austrian pancakes are light and fluffy, perfect for breakfast or dessert.
Servings: 1 -2
Calories: 688kcal
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Ingredients
- 2 tablespoon cranberries 15g fresh or frozen
- ½ cup raspberries 75g fresh or frozen
- ¼ cup orange juice 60ml
- ½ teaspoon sugar
- 2 eggs separated
- ½ cup all purpose flour 80g plain flour
- ½ cup milk 120ml
- ¼ teaspoon vanilla essence
- ¼ teaspoon lemon zest approx
- 1 pinch salt
- 1 tablespoon sugar (fine)
- ½ tablespoon butter 5g
- ½ tablespoon confectioner's sugar icing sugar, for dusting
Instructions
- First make the compote - put the cranberries, raspberries, orange juice and sugar in a small pan and heat over a medium heat. Heat for around 10-15 minutes until the cranberries pop and break up and the mixture thickens slightly. Cool slightly, but it is good serves warm.
- Meanwhile, whisk the egg yolks, flour, milk, vanilla, lemon zest and salt in a bowl.
- In a separate bowl, whisk the egg whites to a soft peak. Whisk in the sugar until well mixed then gently fold the mix in to the flour-milk mixture.
- Heat the butter over a medium heat in a small skillet and swirl so the base has a thin coating. Add the pancake mixture and allow to cook approx 5 minutes until gently brown on the underside.
- Use one or two spatulas to flip over the pancake. Don't worry if it doesn't work perfectly (it rarely does - I got a nice splash on my shirt doing it), you are going to be breaking it up soon anyway.
- As it's cooking on the other side, use two forks to break up the pancake into chunks. Allow it to cook on the other side around 5 more minutes, until gently brown and cooked through.
- Dust with confectioner's/icing sugar and serve with the compote while still warm.
Video
Nutrition
Calories: 688kcal | Carbohydrates: 103g | Protein: 24g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 355mg | Sodium: 271mg | Potassium: 583mg | Fiber: 7g | Sugar: 34g | Vitamin A: 974IU | Vitamin C: 51mg | Calcium: 214mg | Iron: 6mg