KAISERSCHMARRN
Fluffy, buttery, caramelised, sprinkled with icing sugar and served with plum or cranberry jam. This sweet treat is an absoulte dream! The clever ones among you may already know what kind of treat I am referring to here... That's right, I'm describing the KAISERSCHMARRN experience as vividly as I can. This traditional, somewhat thicker 'pan cake' studded with raisins is a real classic in Austria, but also in South Tyrol and in parts of Germany. Admittedly, I (Marie) haven't had Kaiserschmarrn in half an eternity, Michael even says that he has "never eaten it in his entire life" and since we switched to a plant-based diet, the subject of Kaiserschmarrn has of course become even more difficult, because it traditionally involves a lot of eggs, milk and butter. Nevertheless, the thought never left me that it should somehow be possible to make an 'authentic' and delicious Kaiserschmarrn without any animal produce, so that people who perhaps have problems with lactose, eggs or animal derived foods in general can also enjoy a traditional Kaiserschmarrn. And that's exactly how this recipe came about. I'm not going to beat around the bush any longer. Hereby I solemnly present you the recipe for our Kaiserschmarrn.
Have fun cooking it and most importantly enjoy!
INGREDIENTS FOR THE SCHMARRN
200g flour (plain)
pinch of salt
1 tbsp baking powder
300g plantmilk (be sure to use soy or almond milk; oat and rice milk are not suitable for this recipe)
A sip of sparkling water
20ml vegetable oil
5 tbsp applesauce
1 tbsp apple cider vinegar
130g aquafaba**
40g sugar
30g raisins
ALSO
icing sugar
Fresh fruit
Plum jam or cranberry jam
PREPARATION
1) Preheat the oven to 200°C.
2) Mix the flour, salt and baking powder together in a bowl.
3) Whip the chickpea water for 5 minutes with a hand mixer or your kitchen machine until stiff, add the sugar and whip for another 5 minutes. Set aside.
4) Pour the milk, mineral water, vegetable oil, applesauce and apple cider vinegar into the bowl with the flour and whisk until well combined.
5) Now carefully fold the fluffy auafaba into the batter with a spatula.
6) Heat an ovenproof pan on the stove and heat up 1-2TL vegan butter or vegetable oil in it.
7) When the pan is hot, pour the batter into the pan, preferably with a ladle (depending on the size of the pan, pour either half or all of the batter into the pan). If you like, you can sprinkle the raisins into the batter and if you don't, just leave them out ;)
8) Bake the dough briefly and then put the pan in the oven for 15 minutes. Then take it out, cut the pancake into quarters and flip it. Place in the oven again for 10 minutes to finish baking.
9) Remove the pan from the oven and tear the pancake into pieces with 2 forks. Place back on the cooker and caramelise over a medium heat. To do this, put a flake of butter in the pan, melt it and sprinkle a tablespoon of sugar over the pancake. Wait until the sugar starts to melt, turn everything over again with the spatula and then remove the pan from the heat. Serve immediately!
Tastes best sprinkled with a little icing sugar and served with plum jam or cranberry jam for dipping. Perfect!
Enjoy!
**For those who don't know, aquafaba is the water of a can or jar of chickpeas. You can whip it to an egg white-like consistency, similar to the egg white from a chicken egg.
Hi, we’re Marie and Michael, two foodies living and studying in Vienna!
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