Why This Dish Is Special To Me
Kaiserschmarrn has a special place in my heart, because I have two very specific childhood memories of eating it.
As a little child, I remember one time, we drove to the mountains during winter, and one day, we decided to go for a little hike (or whatever comes the closest when you are five years old). In my memories, it was snowing like I had never seen before, we got off track, but finally found a cute wooden house in the forest, that was serving traditional Austrian food. Maybe it was my exhaustion, the freezing temperature or my extreme hunger at that point, but the next thing I saw was a big plate of Kaiserschmarrn in front of me, and it was probably the most comforting food I ever had.
The second memory was in kindergarten. It was the first time they served it as lunch, and you can’t imagine how much I ate. I always said I remember eating at least 19 plates, but even though those numbers might have been exaggerated, I do know that they had to make a batch of new batter just for my friends and me, because we couldn’t stop.
How is it different from other pancakes
In my opinion there are two main differences to the common pancakes you know
Batter
Even Kaiserschmarrn basically shares the same ingredients as your standard pancakes, the main difference is in how you incorporate the eggs. To make them extra fluffy, you separate the yolks, from the whites, to beat the latter stiff. You then softly fold the white back into the batter and continue cooking.
In the vegan version, we use aquafaba for the stiff egg whites and apple sauce will be the yolk.
Just like egg whites, you can use a handmixer, to beat them stiff. They are stiff enough, when you can hold the container upside-down over your head (test it at your own risk).
Cooking Technique
Instead of just pan-frying the batter, many recipes actually require you to bake it in the oven, or frying it with a lid on, which will keep the pancake moist due to the created steam. Choose the pan-size such that each batch of batter fills up 1-2cm to the sides of the pan, which will make them thock and fluffy.
But that’s not the only difference in cooking style. Just before the big pancake is done, you start cutting it into mouth-size pieces, before scrambling them in the pan.
This also has the advantage, that your pancake-flip doesn’t have to be perfect. If you mess up, just break it into bigger pieces and flip them, as it will be scrambled and broken up again later anyway.
Let’s talk toppings
Optionally, but recommended, is to add raisins into the batter. When done cooking, the pancake is traditionally served with powdered sugar and one of the following:
- Apple sauce (often raisins are added to the batter)
- Sour-Cherry Sauce
- Almond slivers
- Vanilla ice cream or sauce
The Recipe
Kaiserschmarrn
Zutaten
Kochutensilien
Method
- In a high container, beat the aquafaba using the handmixer, until it becomes relatively stiff. Add the sugar and corn starch, and continue beating until you can hold the mixture without it falling on the ground when you hold the container upside down.
- In a large bowl, mix the dry ingredients, before adding the wet ones. Using a whish stir the batter to combine the batter, but don't overmix. Let it rest for 5mins.
- Gently fold in the beaten aquafaba.
- In a small pan, melt one tablespoon of vegan butter on medium heat and add half the batter. Put on a lid and let it fry for 10-12mins on each side.
- Using a wooden spoon or spatula, cut the pancake into mouth-sized pieces, add half a tablespoon of vegan batter and scrambl the pieces on medium-high heat for 3-5mins or until crispy on the outside.
- Add powdered sugar on top and serve your favourite sauce on the side.