Austria GP 2019: Austrian Shredded Pancakes (Kaiserschmarrn)

Can I tell you my favorite kind of morning? One that starts out warm and sunny, with the smell of butter warming in a pan, fluffy pancakes with fresh fruit compote, a cup of light roast coffee, and an F1 race. This was one of those days.

Also, this pancake is so easy and so fluffy, and so delicious you can do it any given Sunday. No race required. But, if we’re being honest, a Sunday is always better with an F1 race!

Austrian Shredded Pancake (Kaiserschmarrn)

Adapted from Smitten Kitchen

Serves 2-4

4 large eggs, separated
2 tablespoons granulated sugar
1/4 teaspoon kosher salt
1 teaspoon baking powder
3/4 cup all-purpose flour
1/2 cup milk
2 to 3 tablespoons unsalted butter
Powdered sugar
Lemon wedges, jam, applesauce or another fruit sauce, fresh fruit, or stewed plums/plum compote (traditional) to serve

1. In a large bowl, combine egg yolks, sugar, salt, and baking powder. Whisk in milk, then flour, whisking just until mostly smooth, a few lumps are just fine. Let rest for 10 minutes.

2. Meanwhile, in a second bowl or the bowl of an electric stand mixer, beat egg whites until they hold firm peaks. Fold into egg yolk mixture, trying not to deflate the egg whites.

3. Heat a medium-large skillet over medium heat. Add 2 tablespoons butter, let warm. Pour batter into pan and spread smooth. Cook for 3 to 4 minutes, until it is nicely browned underneath; lower the heat if browning very quickly.

4. Either flip the pancake in the pan (if you are brave or talented!) Or using a plate (about the same size as the pan), slide the pancake out of the pan onto a plate, then using potholders invert the pan over the pancake, grasping both the pan and the plate flip the pancake back into the pan. Continue cooking until deeply golden underneath on the second side, about 3 more minutes.

5. Shred the pancakes using two forks or the edge of a sharp spatula to shred/chop the pancake into 1″ to 2″ pieces right in the skillet (as long as it will not be damaged by the forks – if you are using non-stick you can slide the pancake onto a large plate, chop and return to the skillet). The center of the pancake should still be quite runny at this point. Continue to cook stirring the pieces until the shreds are mostly but not fully cooked through. “A custardy center in each bite is ideal”.

6. To serve, scrape pancake shreds onto a large plate and sprinkle generously with powdered sugar. Serve with lemon wedges, jam, fruit sauce, fresh berries or with plum compote (zwetschgenröster).