Marion's Kaiserschmarrn

Kaiserschmarrn is an Alpine recipe (originally from Austria but well-known also in Bavaria and in Switzerland) that literally translates as ‘Emperor’s mess’ 😉
It’s a fluffy pancake, torn into small pieces, covered with powdered sugar and served with a fruit compote – typically either applesauce or stewed plums.
Some recipes also add raisins to the batter – I personally like that a lot.
 
Ingredients for the pancake

• 6 eggs, separated
• 3 tablespoons sugar
• 350 ml milk
• 1 tsp vanilla extract (optional)
• 130 g flour
• pinch of salt
• 2 tablespoons butter for frying the pancake (not the batter)

 
Garnish

• Powdered sugar
• Fruit compote, applesauce or maple syrup

 
Instructions

• In a large bowl, whip the egg whites and sugar to soft peaks. Best to slowly pour sugar in while whipping.
• In another large bowl, whisk together egg yolks, milk and vanilla extract until combined. Add flour and salt and whisk gently until no lumps are left.
• Gently fold in egg whites into yolk/milk/flour mixture until no white lumps are visible.
• Heat large non-stick pan on medium heat.
• Melt 1 TB of butter in pan.
• Pour half of the batter into the pan. Wait about 5-7 mins until the bottom is golden brown.
• Flip the pancake over and brown the other side for 2-4 mins.
• Cut and tear the pancake into bite sized pieces and stir to brown on all sides, making sure the batter is cooked through.
• Remove cooked pieces to a serving dish and repeat step 5-6 with the remaining batter.
• Serve Kaiserschmarrn pieces on platter or individual plates, sprinkled with powdered sugar and a side of fruit compote or other sweet accompaniment.

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