Culture in the Kitchen: How to make Kaiserschmarren (German-Style)

Mix together the flour, raisins, and the non-dairy milk. Set aside for 20 minutes.

Separate egg yolks and whites. Mix the yolks, brown sugar, vanilla extract, and lemon zest into your batter.

Beat the egg whites till stiff. Stir the whites gently into the batter, preferably by hand.

Heat a teaspoon of butter/oil in a pancake pan or frying pan and allow it to start bubbling.

Pour half of the batter into the pan and cook it covered on medium heat till it bubbles on top.

Gently flip it using a spatula and fry on the other side for another 5 minutes or so.

When the batter is nicely browned, use two spatulas to scratch it to pieces - and serve with applesauce.

Equipment Needed

Dietary

Allergens