Kaiserschmarrn (Shredded Pancakes)

Let's Dive in...

Step 1 - beat the whites

Separate the egg yolks and whites by cracking the shell and letting the whites run through your fingers into a bowl. You will be left with just the yolk in your hand which goes in an another bowl to make the batter.  Use a whisk or electric whisk to beat the whites until they form a firm peak.

Step 2 - Make the batter

Add the sugar, salt, milk and flour to the egg yolk bowl and mix to form a smooth dough. Fold in the whites in the batter and now you have your pancake batter.

Step 3 - time to cook

Heat a large knob of butter over medium heat in a deep non-stick pan and wait for the butter to melt. Then turn the heat down to low and pour half the batter in so it's about 2-3cm deep.  Place a lid on and leave to cook for about 5 minutes. If you don't have a lid, it will take double the time. Once most of the batter has cooked, turn and cook it the other side by cutting the it into quarters and flipping it over. 

Step 4 - plate up 

Now, turn on a medium heat, roughly break up the "schmarrn" in the pan into large chunks and add more butter and tbsp of icing sugar to give it some colour. Plate up and dust with LOTS of icing sugar. Serve warm with an apple jam or fruit puree or compote. Don't inhale too quickly, as you will choke on the icing sugar!

Quick Biff's Tip

• Make your own fruit compote, you will be surprised in how easy it is!
• Add raisins soaked in rum to the batter for a traditional Austrian recipe. I don't use them in my van because it might send the kids wild! 
• If you make a bulk batch, it will last 3 days in the fridge. Simply reheat in a pan with more butter!