Austrian Kaiserschmarrn
When you travel, not only do you get to know a new country, but also a new culture. Part of this culture is the food. That’s why I decided to add a series of recipes to the blog. Each time a different one, from a different country.
Kaiserschmarrn (also kaiserschmarren) is a light and airy kind of pancake. It could be compared to scrambeled eggs but pancake style. It’s traditionally served with plum compôte and powdered sugar.
Recipe for 4 portions:
50g butter (butter, not margarine!)
5 eggs
250g flour
400ml milk
raisins (as much if you want/none if you don’t like them )
pinch of salt
pinch of vanilla sugar
powdered sugar
Separate egg yolks and eggwhites.
Mix egg yolks with flour and milk and add a pinch of salt as well as a pinch of vanilla sugar
Stir until it becomes smooth, not too runny but not too thick. It should be as liquid as yoghurt.
If dough is too runny –> add flour
If dough is too pale –> add eggs (should be light yellow)
If dough is too thick –> add milk
