Kaiserschmarrn, a soft fluffy pancake like Austrian dessert that is ripped into bite size and slightly roasted in a pan, traditionally served with stewed plums.
A legend says that this dessert was invented for Emperor Franz Joseph. There are many different stories about how this dessert was invented.
The pancake itself is not sweet, so icing sugar and sweet sauce is required to go with it. I've tried both Kairserschmarrn with and without lemon zest in the restaurants and really prefer the one with a tangy taste. For that I've added 1 tablespoon of lemon zest in this recipe.
3 eggs, separated
1 tbsp caster sugar
1/2 tsp vanilla extract
pinch of salt
1 tbsp lemon zest
blueberries, to garnish
Serves 4 as dessert
1. In a medium bowl, mix together egg york, sugar, milk, flour, vanilla extract and salt until well combine.
2. Beat the egg white until stiff and using a spatula, fold the egg white in the flour mixture gently until just combine.
3. Heat a large non-stick pan over medium heat and melt the butter. Pour in the mixture and turn down the heat to low. Sprinkle the lemon zest and raisins, cook for about 10 minutes, checking the bottom if it turns brown. Turn the pancake, never mind if it breaks. Cook for 2 minutes and then started to rip the pancake into bite size. Keep roasting it in the pan until brown but not over cook.
4. Sprinkle with icing sugar and garnish with blueberries. Serve with stewed plum or applesauce.