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