Kaiserschmarrn can be served for dessert but infact it is a meal with a long tradition in Austria and Germany. During plum season I it it with plum compote but most of the time I like to eat it with fresh strawberries or apricot compote.
For my small version (if you order it in a tourist spot you will be served with the double more amount) I used:
- 1 medium egg, yolk and the white beaten to a stiff snow with a pinch of salt
- 1 tablespoon flour
- 2 tablespoons skimmed milk
- a few drops orange blossom water
- 1 sprinkle baking powder only a very small amount
- oil with a little butter
- icing sugar
In addition: some strawberries, a little plain yoghurt, pomgrenade sirupe
First I strirred orange blossom water, milk and egg yolk. I added the egg white and folded it in. Powdered with flour and baking powder and folded the flour in very lightly. Some add sugar to the batter, but this is way too sweet for me.
I baked a pancake in little oil and butter in a non-stick pan, until the surface was lightly golden but the upperside still wet, flipped it over and let it fry for maybe 30seconds and started to rip the pancake (more some kind of omelet) in smaller parts with the help of a spatule (2 forks can be used too). These parts I fried until they were golden while tossing them around the pan. The parts should stay fluffy, it is kind of tricky to tell when to stop frying, best hint is: there should be no more wet batter seen. When fried too long the schmarrn may be more browned and crisp but most of the time it is overdone and not fluffy but firm. The schmarrn has to be powdered with icing sugar and I added 6 sliced strawberries and 2 tablespoons youghurt and sprinkled a little pomgrenade sirupe.