I rediscovered Kaiserschmarrn on a recent trip to Vienna, with a must-stop at Demel to try their renowned version. One bite instantly brought all those memories flooding back.
Ingredients (serves 4)
- 4 large eggs
- 60 g sugar
- 1/2 teaspoon vanilla extract
- 1 pinch of salt
- 125 g all-purpose flour
- 300 ml whole milk
- 75 ml sparkling mineral water
- 40 g butter
- Powdered sugar, for dusting
- Plum compote
Instructions
Separate the eggs. Place the egg yolks in a large mixing bowl and the egg whites in a medium sized bowl. Using a hand mixer or stand mixer, beat the egg whites until very stiff. Set the whipped egg whites aside.
Add the sugar, vanilla, and salt to the egg yolks. Beat until the mixture is pale and creamy.
Alternately stir in the flour and milk in portions, mixing just until smooth. Add the sparkling mineral water at the end and briefly mix it in. This will make it extra fluffy.
Gently fold the egg whites into the batter using a spatula.
Heat the butter over medium heat in a large skillet or pan. Pour the batter into the pan and cook for about 5 minutes, until the underside is golden brown. Divide the pancake into quarters using a spatula. Flip each section and cook the uncooked sides until golden.
Tear the quarters into bite-sized pieces using two spatulas and let them cook for a little longer, allowing the edges to caramelize slightly.
Serve immediately, dusted generously with powdered sugar and plum compote.