Kaiserinschmarrn – fluffy pancake in pieces

The original dish is an old favorite of ours and is common in the area Austria, South Germany and North Italy (basically “the Alps”). I know it under the name “Kaiserschmarrn” which translates as “scratched pancake of the Emperor” (the Emperor of Austria). It is basically a fluffy huge pancake that is scratched into pieces and fried in a lot of butter. However, the original version is very sweet and contains flour (gluten) so we haven’t had it for a few years. After a bit of experimenting I have come up with a new, healthier, version. We call it Kaiserinschmarrn – “scratched pancake of the Empress” i.e. the female version. The extra “in” in the middle (Kaiser-in-schmarrn) turns the word female btw. Unbelievable delicious – as breakfast, lunch or dessert!

You need just a few ingredients – and this will give you 4 small or 3 large portions.

  • 1 large carrot
  • 1 banana
  • 1 lemon – or just the grated zest (lemon peel)
  • 7 eggs
  • tiny bit of salt
  • raspberries (frozen is just fine)

eggs, carrot, banana and raspberries

(realizing the lemon is missing in the picture….)

  • Start by grating the carrot into a large bowl.
  • Add the banana and mash it.
  • Crack the 7 eggs and make sure the egg whites goes into another bowl while the yolks go into the bowl with carrot and banana
  • Grate the lemon zest over the carrots, banana and eggs
  • And add a bit of salt

 Mix together

Now – beat the egg whites into a solid fluffy state and add them to the big bowl.

two bowls - making Kaiserinschmarrn

Carefully – using a plain spoon – stir, turn or whatever you do, to mix the egg whites into the batch without loosing too much of the fluffiness.

 It’ll look something like this when you are done.

  • Heat up a pan with some coconut oil or butter and empty the Fluff into the pan.
  • Drop some raspberries into it.

Batch of Kaiserinschmarrn with raspberries in a pan

It is quite big – with all the air inside…

Fluffy batch of Kaiserinschmarrn

 Let fry on medium heat for a few minutes and then start turning the batch part by part up side down. This is a messy process that goes on for a while. Let the batch settle and get a bit of color (underneath) – then turn using a spatula and let a new layer get color…

Keiserinschmarrn almost done

When everything is starting to take a more solid form, like in the picture above, add butter in pieces, (a total of maybe 30-50g / 1-1.5 ounce) here and there – and keep frying for a while.

Serve with a few extra raspberries or other fruit and possibly drizzle a bit of maple syrup over it.

Plate with Kaiserinschmarrn and raspberries

Enjoy!

Liesel