Kaiserschmarrn Fluffy Traditional Austrian Pancakes

Shredded Pancakes

Shredded Pancakes

Course: BreakfastCuisine: SweetDifficulty: Medium
Servings

4

servings
Cooking time

20

minutes

Our legendary shredded pancakes are based on the classing kaiserschmarrn pancakes from Austria. These thick, fluffy pancake, roughly chopped, coated in icing sugar and served with local jams such as plum or apple. Kaiserschmarrn is an Austrian ski food classic which you cannot miss! These have become our most popular breakfast in Croyde!

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Ingredients

  • 300 g Self raising flour

  • Salt

  • 500 ml Milk

  • 2 tbsp Sugar

  • 6 Large egg

  • Icing sugar

  • Knob of butter

  • Fruit Compote / Jam

  • Tools
  • Frying pan

  • x2 Mixing bowl

  • Sieve

  • Whisk

  • Silicone spatula

Directions

  • First, separate the egg yolks and whites and beat the whites (electric whisk) with a small pinch of salt until they form a firm peak.
  • Add the egg yolks to another mixing bowl with the sugar and whisk together for 30 seconds. Then add the milk and flour and mix to form a smooth dough (not like a normal pancake batter, this should be thicker). Fold in the egg whites in the batter and now you have your shredded pancake batter.
  • Heat a knob of butter over a medium heat in a deep non-stick pan and pour in around half of the batter so it's about 3cm deep. Stir with the spatular like you would with scrambled eggs (trust the process). This will speed up the cooking process.
  • Once the batter liquid is all gone, allow to colour each part of the pieces.
  • Roughly break up the Kaiserschmarrn in the pan and plate up and dust with LOTS of icing sugar. Serve warm (not hot) with an apple jam or fruit jam. Don't inhale too quickly, as you will choke on the icing sugar! BIFF, BOSH, AUSTRIAN NOSH!

Notes

  • If you don't have an electric whisk, you can mix the milk, eggs, flour and sugar together but this will create a heavier and less fluffy shredded pancake.
  • Make your own fruit compote, you will be surprised in how easy it is!

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