I have spent the most wonderful time with my family in Salzburg, Austria and have come back inspired!
With news from my beautiful country being in the deepest throws of winter with meters and meters of snow (which I can assure you they know how to handle) I had the urge to treat my family to the Austrian Kaiserschmarrn – which is a sweet cut up pancake with (or without) raisins and served with stewed fruit – mostly a plum compote called Zwetschgenroester or an apple sauce.
You can find more pancake recipes here.
Recipe of the Austrian Kaiserschmarrn
- 190 ml milk
- 120 g flour
- lemon zest
- 4 egg whites, 4 egg yolks
- 50 g sugar
- 50 g butter
- icing sugar
- stewed apples or plums
- dry raisins
Mix together milk, flour, salt, lemon zest, vanilla and the egg yolks (Thermomix 15 sec / speed 4.5). Beat the egg whites until stiff (Thermomix insert butterfly whisk 2 min / speed 3.5) and add the sugar once the whites are half beaten (Themomix another 2 min / speed 3.5). Add the egg whites delicately to the yolk mix.
Heat the butter in a frying pan and let the dough flow in gently up to a height of about 3 cm.
If so wanted add a handful of dried raisins and let cook over low heat. As soon as the lower part has taken on some colour cut the ‘omelette’ in two and turn over. Finish the cooking in a preheated oven at 180 C for about 15 minutes.
Cut the pancake into irregular pieces of no more than 3 cm with 2 spatulas. Add some liquid butter and again cook quickly in the oven.
Serve on a plate powdered with icing sugar and accompanied by either a plum or an apple compote.
I hope you will enjoy it – we do in Austria especially after a long day of skiing in one of the chalets up in the mountains where you can always be sure to find some on the menu!
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