Kaiserschmarrn is a very popular food at ski lodges & restaurants in Austria & Bavaria. Creating the perfect Kaiserschmarrn is a tricky challenge, the recipe can be elaborate, the technique sophisticated but Kaiserschmarrn lives from the view at the mountains while eating it. Millions of people had their own special Kaiserschmarrn moment somewhere high up in their skiing or hiking outfit surrounded by snow-covered alpine landscape. On the rustic wooden bench of an old hut somewhere in the Alps.
You can only feel sorry for the hobby cook at its stove at home. No matter how good his recipe may be – the view when feasting facing the neighboring house instead of snow-covered peaks can simply not keep up. And then there is yet another challenge in sight “veganising” it. After a couple of trials, I think I succeeded to make a vegan no-mountains-in-sight-but-still-yummy-and-comforting version of it.
|Prep time||Cook time||Total Time|
|20 min||40 min||60 min|
Contains nuts and fruit sugar
For the batter:
- Tumeric for the golden colour
- Pinch of salt
- 300ml soy milk
- 50ml sparkling water to make it extra fluffy
- 3 tbsp brown sugar
- 2 tbsp vegan margarine
- 2 tbsp vanilla essence/sugar/mark
- 1-2 tbsp ground cinnamon
- 6 tsp baking powder
- 180g white spelt flour
Optional batter ingredients:
- Raisins, 2 tbsp of rum, 50g sliced almonds, 4 tbsp of icing sugar
- For the apple compote ( you can do this with plums or even strawberries as well if you’re not into apples)
- 3 sour apples (I recommend Braeburn or Granny Smith)
- 1 tbsp of Cinnamon
- 3 tbsp of lemon juice and 1 tbsp lemon peel
- 2 tbsp white wine or water
- 2 tbsp of brown sugar or maple syrup
- Combine all the dry ingredients in a bowl.
- Make a hole in the middle and pour plant milk and sparkling water in it.
- Using a hand blender mix until ingredients are well combined.
- Let rest and meanwhile make the apple compote.
- Peel and core the apples and cut into small pieces.
- Add the apple pieces, lemon juice/peel, cinnamon, wine and sugar to a pot and bring to the boil.
- Cover with a lid and leave for 15 mins on medium heat.
- Let cool of and, if you prefer a smooth consistency like in the picture, use a potato masher.
- Heat margarine in a big pan and add the dough while leaving on medium heat.
- Let it bake for 2-3 minutes and check when the dough stops to stick to the pan. If it doesn’t seem to stick anymore use a spatula to see whether it is golden brown and if yes, turn your big & fat pancake on the other side.
- After half a minute on the other side use your spatula to tear the pancake apart into smaller pieces.
- Add more margarine and sprinkle over the brown sugar to caramelise and fry until golden and crispy. IMPORTANT: Do not fry for too long as it should still be soft inside.
Service with icing sugar, compote, almonds and more cinnamon 🙂
If you are actually here, at the end of the recipe, the chances are good that you and your guests will be happy even without a mountain view.