Bavarian Kaiserschmarrn

31st October 2020

2 minute read

Recipes

Although I have spent the last decade trying my very best to impersonate a Brit here in London, I was born and raised in Bavaria’s capital, Munich.

Besides the Oktoberfest (which sadly has been cancelled due to Covid-19 this year) and wearing a Dirndl (which by the way is incredibly flattering for all body-shapes and sizes), one of the things I miss most about home is the food. (And of course my family.)

Kaiserschmarren is a traditional Austrian and Bavarian dish most commonly made for dessert following a Schnitzel with potato salad and a side pretzel with butter and sweet mustard, a nice warming plate of Goulasch or maybe even some Käsespätzle, which is my absolute favourite. My mouth is watering as I type…

Ingredients:

3 tablespoons raisins (if you don’t love raisins you can leave these out)
shot of rum (or more?)
4 large eggs (separated)
1 pinch of salt
1/2 teaspoon vanilla extract (omit if you’re using vanilla sugar)
Optional: lemon zest
3 tablespoons sugar (or 2 tablespoons regular sugar plus 1 tablespoon vanilla sugar)
1 5/8 cups milk
1 cup flour (cake or 1 cup all-purpose flour minus 2 tablespoons)
1 to 2 tablespoons butter
For the Garnish: confectioners’ sugar
For the Side: Applesauce or preserves of choice (if you’re lazy like me, blend a few apples in the Vitamix with cinnamon and then heat)

Method:

Place the raisins in a small bowl and drench in rum
Microwave the rum and raisin mix for 15 to 30 seconds and let them soak until the rum is absorbed, for about 20 minutes. Set aside
Pre-heat the oven to 180 degrees
In a medium bowl, beat the egg whites to soft peaks, adding a pinch of salt towards the end
In a separate large bowl, beat the egg yolks, vanilla, optional lemon zest and sugar until the mixture is light yellow
Add the milk and flour – a little at a time to avoid lumps and blend well
This is an optional step: I like to add a shot of sparkling water at this stage to keep the mixture light and fluffy
Fold in the egg whites and let the batter rest for about 10 minutes
Melt 1 to 2 tablespoons of butter in a 10 to 12 inch frying pan
Stir the batter again gently and pour it into the hot pan
Sprinkle the raisins evenly over the top
Cover the pan and let the pancake cook for 10 minutes over medium heat. Flip over and cook for about 10 minutes more; you might have to cut it into several portions to flip it (I did)
Cut or pull the pancake apart into bite-size pieces
Place the pan into the oven for an additional 10 minutes, or until golden brown
When it is browned a bit, it is ready to serve
Sprinkle with confectioners’ sugar and serve with applesauce or preserves of your choice. If you like a chewier consistency, let the pancake cool down a bit.

Guten Appetit!