Sunday, 7 June 2015

Kaiserschmarren with raisins (SF, V)

Kaiserschmarren
Austrian pancake-like light dessert made from a sweet batter

You will need (feeds 2 to 3 people):
125 g semolina
75 g flour (or 175 g semolina ONLY)
300 ml milk or plant milk (coconut, almond)
3 medium eggs
2 tbsp xylitol (birch)
pinch of salt
pinch of bicarbonate of soda
pinch of ground cinnamon
1/3 cup raisins (soaked overnight)

plum or blackcurrant sauce, to serve

Kaiserschmarren_batter

1. Mix the semolina with the flour, add the milk, stir and let it stand for 30 to 45 mins.
2. Separate the eggs.
3. Whisk the egg yolks with 1 tbsp birch sugar, until pale. Add to the semolina.
4. Season with salt, cinnamon and bicarbonate of soda.
5. Drain the raisins well and add to the semolina-egg mix.
6. Beat the egg whites with the remaining tbsp birch sugar, until stiff, and gently fold into the semolina.
7. Heat a thick bottomed pancake pan (24 cm Ø) to medium-high, brush with oil, and pour in half of the batter.
8. Cook on medium-low heat until the bottom of the pancake sets and gets some colour, then cut in half with a wooden spatula and turn. Cook until sets and gets some colour on this side too.
9. Start to cut up into bigger pieces with the wooden spatula, turn then cut pieces smaller. Turn and cut until you reach the desired size.
10. Serve hot onto plates, sprinkle with powdered xylitol.
11. Cook the other half of the batter the same way. Enjoy!

Allergy: Gluten, Egg, Dairy (if using). No sugar. No nut. No yeast.

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