Kaiserschmarrn or shredded pancake
Prep time
Cook time
Total time
Recipe type: Breakfast / Dessert
Serves: 2-3
  • 4 eggs
  • 2 tbsp sugar (I used coconut sugar)
  • ½ cup milk (I used unsweetened almond milk)
  • ½ cup all-purpose flour
  • 3 tbsp sweet cream (I used bio soya cream)
  • pinch of salt
  • pinch of grated lemon zest (untreated lemons)
  • 1 tsp butter for cooking (I used vegan butter)
  • Topping: coconut sugar (or cane sugar)
  • Note: 1 cup = 250 ml
  1. In a large mixing bowl whisk egg yolks with all other ingredients (except egg whites!) until they are all well combined.
  2. In another bowl beat egg whites and a pinch of salt using an electric mixer until stiff peaks form.
  3. Gently fold in beaten egg whites into the yellow mixture and whisk until they are all well combined.
  4. Grease large frying pan with butter and turn on heat to medium. Pour the dough mixture into the pan (it should be about 2 cm / 0,8 inch thick) and let it cook on one side for about 2-3 min.
  5. Flip it to the other side using a spatula and don't worry if it breaks as we have to break it anyway in smaller pieces.
  6. Cook on the other side for another 1-2 minutes and using a wooden spoon break into smaller pieces while still in the pan.
  7. Remove from the heat, serve on plates and sprinkle generously with sugar. You can also serve it with plum or other jam. Enjoy!
Recipe by Travelling oven at http://www.travellingoven.com/2016/09/kaiserschmarrn-or-shredded-pancake/