Easy Kaiserschmarrn Recipe

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.

In a small bowl, soak the raisins in the rum while you prepare the batter and start cooking the pancake.

In a large bowl, combine the pancake mix and water. Stir until all of the pancake mix is absorbed. Set aside while you prepare the pan.

On the stove, heat a 9-inch skillet on low-medium heat. Add 1 tablespoon of butter to the skillet and allow to melt. Once melted, tilt the pan around to ensure the butter coats the bottom and sides of the pan.

Pour the pancake batter into the hot pan. Cover and cook for 3 minutes until the top has just begun to bubble.

Drain the raisins and sprinkle them all over the top of the pancake.

Cover and cook for 3 to 4 more minutes.

When the underside is light to medium brown, use a sharp knife to cut the pancake into quarters.

Flip each quadrant over and cook for 3 to 4 minutes uncovered, until the underside of the pancake is cooked.

Using 2 utensils or forks, tear the quarters into large pieces.

Add the remaining butter and sprinkle the granulated sugar on top of pancake pieces. Turn up heat to medium and toss for 3 to 4 minutes until caramelized.

Transfer the Kaiserschmarrn to a large serving plate. Sprinkle with powdered sugar.

Serve hot with applesauce, jam, preserves, or syrup.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens