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Cooking
Alpine Specialty: Kaiserschmarrn – the Emperor's Shredded Pancake
· 4 servings
Make the batter
Get out a large bowl. Pour in the milk and eggs and whisk them together. Add the sugar, flour and a pinch of salt. If you like, you can also stir in a little grated lemon or orange zest.
Mix in the baking powder well
Once your batter is mixed, sprinkle in the baking powder and stir thoroughly again. A whisk works best for this the whole time.
Melt the butter
Heat some clarified butter or a little oil in a large pan. Pour in the batter. Wait about a minute, then add rum-soaked raisins if you'd like them in your kaiserschmarrn. We left them out.
Fry on each side
Let it fry over medium heat on one side, then flip it over. You can cut the pancake in half before flipping if that makes it easier to handle.
Tear it apart
Once the pancake is cooked through, transfer it to a board and cut it into smaller pieces. Alternatively, follow the traditional method and tear it into pieces right in the pan using a wooden spoon, then tip it onto a plate.
Chop the apples
While the pancake is frying, peel the apples and cut them into small pieces. Melt a knob of butter in a small pan and add the apple pieces.
Nuts and sugar
Add the roughly chopped nuts. Sprinkle in the sugar and turn the heat up to high. Keep an eye on the sugar so it doesn't burn – you just want it to start caramelizing gently.
Mix with the shredded pancake
Add another knob of butter and a shot of rum – a generous one, if you like. Stir and turn off the heat. Return the torn pancake pieces to the pan and mix everything together.
Finish and serve
Serve on a plate, dusted with a little powdered sugar and, if you like, a pinch of cinnamon. Fresh fruit makes a great addition too.