Kaiserschmarren with Lemon and Berries

Nutrition · per serving

Steps

1. 1

   Separate the eggs. Whisk the egg yolks with the milk, wheat flour, sugar, vanilla sugar, lemon zest and salt into a smooth, fairly thick batter. Leave the batter to rest for 5 minutes.

   2 Eggs125 ml Milk100 g Wheat flour25 g Sugar8 g Vanilla sugar1 Organic lemon, finely grated zest1 pinch Salt
2. 2

   Beat the egg whites until stiff and gently fold them into the batter. This makes the Kaiserschmarren especially light and airy.

   2 Eggs
3. 3

   Heat a large non-stick frying pan over medium heat and melt the butter in it. Pour in the batter and cook for 3 to 4 minutes, until the underside is golden brown and the surface is almost set.

   25 g Butter
4. 4

   Cut the pancake into 4 pieces, turn them over and cook for another 2 minutes. Tear into bite-sized pieces using two spatulas and cook for another 2 to 3 minutes, turning occasionally, until all sides are golden brown and the batter is cooked through.

5. 5

   Briefly warm the berries in the still-warm pan if they are frozen. Divide the Kaiserschmarren between two plates, serve with the berries and dust with icing sugar.

   200 g Mixed berries, fresh or frozen1 tbsp Icing sugar

Origin & History

Kaiserschmarren is a classic Austrian dish from the imperial cuisine of the 19th century. The torn, caramelised pancake first became known as a sweet dish in fine cuisine and later developed into a popular home-style and mountain-hut meal.