Kaiserschmarrn, lactose-free and semi-glutenfree

I love Kaiserschmarrn, because it has something warming and comforting – it provides with energies, immediate happiness and a sense of (full)fillment.

Kaiserschmarrn is a fluffy shredded pancake, a typical Austrian-Hungarian sweet meal or dessert literally meaning the Emperor’s mess. There are many ways to make a Kaiserschmarrn my version is simple, lactose-free and semi-gluten free. See my version of the recipe below.

The main ingredients are:

milk (I used rice milk but any other lactose free milk is fine)

eggs (advisably organic ones from antibiotics-free chicken) – 1 egg per person. Separate the yolk! Grandmas indication of eggs would be the more the merrier I use 1 egg per person (the dough should be nice and yellow).

flour – I used 1/4 of buckwheat flour (gluten-free, which gives it a special flavour and makes it less sweet)

pinch of salt (every sweet’s secret)

butter (alternatively coconut butter or olive oil)

I usually cook by feeling and do not weight amounts and especially this recipe is based on feeling and instantly made. The best direction I can give, is to start pouring as much milk as the quantity you want to get, then add the egg yolks and mix well. Add as much flour to get a viscous consistency so that it is not too fluid. In a separate bowl the egg whites are beaten until stiff – this is the secrete to fluffiness 🙂 and will make baking powder superfluous. The egg snow is added carefully in the end to all other ingredients.

You can bake in two ways:
1) Heat butter (I used coconut-butter) in a pan and pour a scoop of the fluid dough into it for a couple of minutes until it gets stiff before your turn it upside down and start shredding it with a wooden tool until it gets golden. Ready.
2) Pour the dough into a buttery casserole and bake it in the oven by 150-180° degrees for about 20 minutes. Shred it in the end.

Serve with icing sugar or agave syrup. Traditionally, a lingonberry jam is served. I prefer the dough plain but you can add also: raisins if you prefer it sweeter, almond shreds to add a crunchy part or apple pieces.

img_7199
served with icing sugar

 

 

img_7208-1
served with dates syrup
kaiserschmarrn-mitpreiselbeeren
This one is with loads of eggs (and no buckwheat flour and normal milk) served with lingonberry jam

Happy Kaiserschmarrn times 🙂

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s