Kaiserschmarrn (Shredded Austrian pancake)

Here’s something a little bit different for your pancake day desires. I love a trip to the mountains more than anything, especially if it ends with a thick hot chocolate and a pile of sugary carbs, namely the Austrian speciality Kaiserschmarren - a torn, caramelised pancake meaning ‘Emperors Mess’.

On our last ski trip to Austria was far too many years ago, but these have lived in my memory so I had to recreate the dish - and now it’s gone viral on Instagram, I think a lot of you will be wanting to attempt it too!

At 34 weeks pregnant, i’m not planning a ski trip any time soon but this is sending my mind to all the right places.

Austrian Kaiserschmarren

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Serves 2
Ingredients
3 eggs
60g caster sugar
185ml milk
150g plain flour
40g butter, divided in half
1 tbsp caster sugar

1. Separate the eggs. Combine the yolks with the 60g sugar, milk, then the flour to form a smooth batter. In a clean bowl, whisk the whites to soft peaks and gently fold into the batter.
2. Melt half the butter in a large non-stick frying pan over medium-low heat. Pour in the batter and cook for 4-5 minutes until golden underneath and beginning to set on top. Divide into quarters and flip (don’t worry if it tears).
3. Tear into rough, bite-sized pieces. Dot over the remaining 20g butter in small cubes and sprinkle with the tablespoon of sugar. Cook for another 1-2 minutes, turning occasionally, until the edges are golden and lightly caramelised.
4. Dust with icing sugar and serve immediately, warm and fluffy, ideally eaten straight from the pan.

Enjoy!

Martha x