Kaiserschmarrn - Austrian Torn Pancakes
Whether or not this Austrian, sweet delicacy really got its name from Emperor Franz Joseph - we LOVE this kind of pancakes! This is one of the most popular desserts in Austria, and it can be enjoyed from time to time as the main course.
Servings: 2
Ingredients
- 2 eggs
- 1 teaspoon vanilla extract
- pinch of salt
- 6 Tablespoons milk
- 120 ml milk (1/2 cup)
- 125 grams all-purpose flour (1 cup)
- 1 tablespoon + some extra sugar
- 15 grams unsalted butter (1 TBSP)
- 1 teaspoon oil
- icing sugar for dusting
Instructions
- Separate the eggs.
- Whisk egg yolks, vanilla extract, 1 tbsp sugar, a pinch of salt, and 6 TBSP milk together until pale. Stir flour and rest of the milk. Let the dough rest for about 10 minutes.
- In the meantime whisk the egg whites until stiff.
- Fold the beaten egg whites carefully in the dough.
- In a large pan heat butter and oil. Pour the dough in the pan and bake on low heat until golden brown. Using a slotted turner cut the dough into four pieces, turn them and bake again until golden brown (about 3 minutes). Then torn Kaiserschmarrn in smaller pieces using two forks. Sprinkle with some sugar and let caramelize a little bit.
- Serve with blueberry sauce and/or sprinkle with icing sugar.
Tried this recipe?Tag @mihaela_biteitquick on Instagram! I would love to see what you've baked!