How to make Kaiserschmarrn - Austrian / German Shredded Pancakes ✪ MyGerman.Recipes

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

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

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories and suitable for lactose-intolerant individuals.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

raisins

🥗Healthier: dried cranberries

💰Cheaper: dried apricots

Dried cranberries provide a tart contrast to sweetness.

Separate the eggs into yolks and whites.

Beat the egg whites with a pinch of salt until fluffy.

In a separate bowl, beat the egg yolks with milk and vanilla sugar until mixed.

Gently fold the beaten egg whites into the egg yolk mixture by hand.

Heat butter in a large skillet over medium heat (setting 6).

Pour the batter into the skillet to a thickness of about 3/4 inch.

Sprinkle soaked raisins over the batter.

Cook until the bottom is lightly browned, checking for looseness in the pan.

Cut the pancake into quarters and flip each quarter to cook the other side.

Once browned on both sides, pull the pancake pieces apart into bite-sized pieces with a fork.

Add more butter and sugar (about half a tablespoon) to the pan and let it caramelize.

Serve with apple sauce or plums.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens