Felix's recipesSweets
Kaiserschmarrn
A simple, buttery torn pancake with a soft centre and crisp golden edges.
20 minBase recipe: 1 servingComplexity 2/5Storage 2/5
Photo
Nutrition
For 1 servings- Energy
- 784 kcal
- Protein
- 30.4 g
- Carbs
- 85.7 g
- Fat
- 34.2 g
Micronutrients
- Fiber
- 3.8 g
- Calcium
- 303.84 mg
- Iron
- 7.6 mg
- Potassium
- 540.16 mg
- Vitamin B12
- 1.69 µg
Estimated for the selected servings from values recorded per 100 g.
Ingredients
Tick ingredients off as you cook.
- 2 eggs
- 110 g plain flour (up to 30 g can be replaced with almond flour)
- About 187 ml unsweetened plant milk (add gradually; you may not need it all)
- 25 g butter for the pan (use a generous amount)
- A pinch of salt
- Vanilla, cinnamon or icing sugar, optional
Method
- Separate the eggs, placing the yolks in a mixing bowl and the whites in a clean bowl.
- Add the flour and salt to the yolks. Gradually whisk in the plant milk until the batter is smooth, thick and pourable; the exact amount depends on the eggs and flour.
- Whisk the egg whites to stiff peaks, then gently fold them into the batter without knocking out too much air.
- Melt a generous amount of butter in a large pan over medium heat. Pour in the batter and cook until the underside is golden and the top is beginning to set.
- Turn the pancake, then tear it into bite-sized pieces with two spatulas. Add a little more butter if the pan looks dry and cook until the pieces are golden at the edges and cooked through.
- Serve immediately, plain or with your preferred topping.
Notes
Estimated for the full portion using 2 large eggs, 110 g plain wheat flour, 187 ml unsweetened fortified soy milk and 25 g butter: about 784 kcal, 30.4 g protein, 85.7 g carbohydrates and 34.2 g fat . The displayed weight is the raw ingredient basis; cooking reduces the finished weight through evaporation. Almond flour, a different plant milk, toppings or butter left in the pan will change the result. Micronutrients are estimates and depend especially on plant-milk fortification.