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Wanna know what they eat in hip Berlin and trendy Hamburg? Kaiserschmarrn . Yep, this is it.
Sure, they eat other things from time to time too – but just say ‘Kaiserschmarrn’ to any German’s face and it’ll light up a treat.
Unless you tell them you’re gonna cook up a batch when they’re just about to leave on a trip for a few days (sorry Kat, I’ll make more when you get back, promise!).
Well, that’s if you can say ‘Kaiserschmarrn’ anyway. In English we tend to add an E at the end (Kaiserschmarren), but that doesn’t necessarily help matters.
Luckily this delicious dessert pancake is also known by a whole range of other cool names like Emperor’s Pancake, shredded pancake, torn pancake or even Emperor’s Mess .
And fit for a king it is.
Originally hailing from Southern Germany (Bavaria) and Austria, these pancakes are true dessert material.
They were first attributed to the Austrian Kaiser Franz Joseph I, who loved them. And with good reason .
Using sugar (yes, we know that’s a bit of a shock coming from us), they’re just delightful.
They also only use a little sugar, and as part of a healthy and balanced diet we believe it’s only fair to treat yourself every now and then :).
On that note, if you find yourself struggling to hit the right balance, head over here to the 30 Day Healthy Veggie Challenge .
Kaiserschmarren – cooking skills
Right, it’s that time of the recipe to learn a new skill! Whether you’re an old hand or a total kitchen noob, learning how to separate an egg is an important skill to master.
It’s surprisingly easy and there are various different way to do it. Take your pick.
- First, and most fun – you can use a plastic water bottle to suck up the egg yolk, separating it from the white in the process. Here’s a cool video!
- Use your hands – let your fingers be the sieve! Easy, but wash your hands well.
- Use a large slotted spoon that lets the white drip down through the holes.
- Use a specifically designed utensil .
- Use the shell to separate the white from the egg – this is the way I’ve always done it in the past, and this wikihow gives a great overview of the various different ways.
Ingredients
For the pancakes
- 2 eggs
- 1 pinch salt
- 1 tsp sugar
- ¾ cup flour
- ¾ cup milk of choice (we used cow’s milk)
- 1 tsp baking powder
- 2 tbsp lemon juice
- 1 tsp lemon zest (roughly half a lemon)
- 1 tsp butter
Topping
- 1 tsp butter
- 1 tsp sugar
- 1.5 tbsp almonds (chopped)
- 1 tbsp raisins
- 2 tbsp low fat Greek Yogurt
Instructions
- Separate the eggs and beat the egg whites with a pinch of salt and a hand mixer. About 45 seconds should do it. 2 eggs, 1 pinch salt
- In a large bowl add sugar , flour , baking powder, egg yolks, milk, lemon zest, lemon juice and mix it into a smooth batter. 1 tsp sugar, ¾ cup flour, ¾ cup milk of choice, 1 tsp baking powder, 2 tbsp lemon juice, 1 tsp lemon zest
- Now carefully stir in the beaten egg whites.
- Next melt half of the butter in a non-stick pan on low to medium heat. 1 tsp butter
- Pour in the batter. (If it’s too much, don’t pour in everything. Rather make a second pancake!).
- Put a lid on cook for about 4 minutes until the bottom side of the pancake is golden brown, then flip.
- Now tear the pancake into pieces.
Nut and Raisin Topping
- Now quickly add the rest of the butter and sugar to the pan and sprinkle in the almonds and raisins . Caramelize everything for about maximum 1 minute on medium heat, then pour it over the torn pancakes. 1 tsp butter, 1 tsp sugar, 1.5 tbsp almonds, 1 tbsp raisins
- Transfer the fluffy pancake pieces to the plates. Sprinkle over the nut-raisin mix. Add a dollop of yogurt 2 tbsp low fat Greek Yogurt
- And there you have it: Your Kaiserschmarrn is ready!
NOTES
- Make-ahead? Yes, prep the night before.
- Freezable? Yes, either the batter or the pancakes.
- Idea! You can also add all the sugar to the batter and salten the raisins and almonds instead. Really tasty as well!
Nutrition
Kaiserschmarrn - Delicious torn pancake
Ingredients
For the pancakes
- 2 eggs
- 1 pinch salt
- 1 tsp sugar
- ¾ cup ( 90 g ) flour
- ¾ cup ( 180 ml ) milk of choice (we used cow’s milk)
- 1 tsp baking powder
- 2 tbsp lemon juice
- 1 tsp lemon zest (roughly half a lemon)
- 1 tsp butter
Topping
- 1 tsp butter
- 1 tsp sugar
- 1.5 tbsp almonds (chopped)
- 1 tbsp raisins
- 2 tbsp low fat Greek Yogurt
Instructions
- Separate the eggs and beat the egg whites with a pinch of salt and a hand mixer. About 45 seconds should do it.
- In a large bowl add sugar , flour , baking powder, egg yolks, milk, lemon zest, lemon juice and mix it into a smooth batter.
- Now carefully stir in the beaten egg whites.
- Next melt half of the butter in a non-stick pan on low to medium heat.
- Pour in the batter. (If it’s too much, don’t pour in everything. Rather make a second pancake!).
- Put a lid on cook for about 4 minutes until the bottom side of the pancake is golden brown, then flip.
- Now tear the pancake into pieces.
Nut and Raisin Topping
- Now quickly add the rest of the butter and sugar to the pan and sprinkle in the almonds and raisins . Caramelize everything for about maximum 1 minute on medium heat, then pour it over the torn pancakes.
- Transfer the fluffy pancake pieces to the plates. Sprinkle over the nut-raisin mix. Add a dollop of yogurt
- And there you have it: Your Kaiserschmarrn is ready!
