Kaiserschmarrn always reminds me of skiing holidays with my aunt, uncle and sister. My parents don’t like to ski, so therefore we sometimes go together with the four of us.
When you sit down in a ski hut after a day of skiing, nothing is better than hot chocolate and kaiserschmarrn. Kaiserschmarrn are fluffy pancakes that have been torn apart into small pieces and they are usually service with apple sauce or warm red fruit sauce and powdered sugar.
This year, I am not going skiing, but because of the cold weather I felt like eating kaiserschmarrn and therefore I made myself some gluten-free kaiserschmarrn.
Kaiserschmarrn contain the exact same ingredients as pancakes: flour, eggs, milk and a bit of sugar. The difference is that you separate the eggs and whisk the egg whites fluffy.
Because of this, you get a super fluffy pancake and when you tear the pancake apart, you get kaiserschmarrn. Of course, you need to use gluten-free flour for gluten-free kaiserschmarrn but even with gluten-free flour they are very fluffy and they taste exactly like how I remember the kaiserschmarrn in Austria.
If you ask me they make the perfect Christmas breakfast. Not very unhealthy, but so so yummy. Especially when you serve a red fruit sauce on the side.Print
When I think of winter, I think of skiing and I think of kaiserschmarrn. This gluten-free kaiserschmarrn are perfectly fluffy. Also FODMAP and lactose-free.
- 4 eggs, separated
- 125 g gluten-free flour
- 125 ml lactose-free milk
- 100 g granulated sugar
- A pinch of salt
- A cube of butter or margarine
- 150 g raspberries or strawberries or a mix of both (I used frozen raspberries that I thawed beforehand)
- 1 tbsp cornstarch
- Powdered sugar
- Whisk the egg yolks together in a bowl. Add the milk, sugar, flour and salt and stir together.
- Whisk the egg whites in a clean bowl until they form soft peaks. Make sure to clean your bowl and mixer well before whisking the egg whites. If the bowl or mixer is still greasy, the egg whites won’t get stiff.
- Fold the egg whites into the flour mixture.
- Heat some butter or margarine in a large frying pan. If you have a small frying pan it is better to bake the kaiserschmarrn in two loads because if the pan is too full it will be difficult. Pour the batter into the pan. Leave it to bake for a minute on medium heat and flip the pancake over with a spatula. Don’t worry if this doesn’t go well, you will tear the pancake apart later on anyway.
- Bake the other side of the pancake for another minute. Take two forks and tear the pancake into pieces carefully. Fry the pieces for about two minutes until they brown.
- In the meantime, make the sauce by heating the raspberries in another pan. Carefully mash them with a fork when they get warm. Add a tablespoon of cornstarch to thicken the sauce and some powdered sugar to sweeten it a bit.
- Serve the kaiserschmarrn immediately with the raspberry sauce and some powdered sugar.
- Prep Time: 10 mins
- Cook Time: 5 mins
Together we go for a calm belly!
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