Fast food

Do you know these days when you return home from work, hungry, but your fridge being empty. It’s always good to know a few dishes which don’t ask for fancy ingredients and which are prepared within a few minutes. Kaiserschmarrn is such a dish. This can really brighten up your mood after a long day at work.

Kaiserschmarrn is a good example of Austrian Mehlspeisen desserts. “Mehlspeisen” literally translates “flour dishes”. However, like many other Mehlspeisen (Palatschinken, Salzburger Nockerln, Sachertorte, etc.), Kaiserschmarrn is best with as little flour as possible. Too much flour will make the Kaiserschmarrn heavy and dry, whereas it should be fluffy and light.

Kaiserschmarrn

Serves 1:
2 eggs
1 pinch salt
1 tsp. lemon juice
15 g sugar
75 ml milk
50 g flour
15 g butter
1 tblsp. raisins
powdered sugar

Separate egg whites from yolks. Whip the egg whites with salt and lemon juice until stiff. Whip the yolks with sugar until light and creamy. Then, slowly pour in the milk and continue whipping. Add the flour and briefly mix, just until combined. Add the egg whites and gently fold in.

Melt the butter in a teflon coated pan over low heat. Pour the batter into the pan, sprinkle with raisins. Cover the pan with its lid and cook over low heat until the bottom of the pancake has turned into a golden brown. Then take the lid and slide the pancake on it. Cover with the pan in an upside down position and turn everything around to invert the pancake. Put the pan back on the stove and continue cooking until the pancake is golden brown on the second side as well. Now, use two forks to tear the pancake into small pieces. Arrange on a plate and dust with powdered sugar.

Kaiserschmarrn is often served with plum compote.