Kaiserschmarrn

A classic Austrian shredded pancake, traditionally served with powdered sugar and fruit compote. This version can be made gluten-free and sugar-free.

Ingredients

• Gluten-free flour (amount to be determined)
• Fresh milk
• Fresh eggs, separated
• Pinch of salt
• Sugar (or substitute for sugar-free version)
• Butter, for frying
• Raisins (optional)
• Brown sugar and powdered sugar, for finishing

Instructions

1. Mix the gluten-free flour with fresh milk using a whisk to form a smooth dough.

2. Separate the eggs. Stir the egg yolks thoroughly into the dough along with a pinch of salt.

3. Beat the egg whites with sugar in a tall mixing bowl with a mixer until stiff peaks form. Fold the egg whites loosely into the dough.

4. Pour the finished dough evenly into a pan heated with butter and sprinkle with raisins if using. Let the whole thing bake over medium heat.

5. As soon as the dough has almost set on the underside, turn the Kaiserschmarrn over and bake the other side for a few minutes.

6. Then tear the whole thing into bite-sized pieces using two forks.

7. Sprinkle with brown sugar and let it caramelize a little.

8. Serve on plates and dust with powdered sugar.

Notes

• Traditional recipe adapted from: https://www.gutekueche.ch/glutenfreier-kaiserschmarrn-rezept-14882
• For a fully vegan, gluten-free version, see: https://naehrreich.net/recipe/glutenfreier-kaiserschmarrn-ohne-zucker-mit-apfelmus/
• Best served with applesauce (Apfelmus), plum compote, or berry compote
• The key to fluffy Kaiserschmarrn is properly beaten egg whites folded gently into the batter
• For sugar-free, omit the sugar in the egg whites and use only a light dusting of powdered sugar (or skip entirely)