How to make Kaiserschmarrn - Fluffy Austrian pancake recipe

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor and is dairy-free.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories and is lactose-free.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds a floral sweetness and is less processed.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

Core the apples and cube them into small pieces.

Add the apples to a pan with water, pumpkin pie spice, and sugar.

Cook the apples over medium heat until soft and caramelized.

Separate the egg yolk from the egg white and leave the egg white aside.

Add the egg yolk to a bowl with sugar, vanilla, a pinch of salt, and pumpkin pie spice, then mix.

In a separate bowl, mix flour with baking powder and add a third through a sieve into the batter.

Mix briefly and add a little milk, continuing to add dry ingredients and milk until combined.

Add sparkling water and mix until combined.

Whisk the egg whites until stiff peaks form.

Gently whisk the egg whites into the batter in two batches to maintain airiness.

Heat half of the butter in a medium pan over medium heat until melted.

Add half of the batter and cook covered for about 5 minutes until slightly set.

Divide the pancake into four pieces, add the rest of the butter, and cook for a couple of minutes on the other side.

Cut the four pieces into smaller bite-sized pieces and continue frying until golden.

Remove from heat and serve warm with caramelized apples and powdered sugar.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens