|For the batter|
|6 ½ oz|
|1 tbsp||(0.35 oz)|
|1 tbsp||(0.48 oz)|
|Garnish and serving|
|1 tsp||(0.09 oz)|
For the dough
Sieve the flour and combine with the baking powder.
Whisk the applesauce, sugar, and salt with a mixer or whisk. Gradually whisk in the flour mixture and soy milk, alternating between the two, until you have a smooth batter. Add the cranberries at the end.
We recommend that you use natural, unenriched soy milk.
The batter should have a thicker, creamy consistency, and shouldn’t be too thin.
Heat the coconut oil in a skillet and pour in half of the batter. Cook about 5 minutes, until the edge takes on a brown color and bubbles appear on the surface.
Flip the Kaiserschmarrn, tear into bite-size pieces, and cook on the other side until golden brown.
Repeat this procedure with the second half of the batter.
Keep the Kaiserschmarrn warm in a 50 °C (120 °F) oven until ready to serve.
Garnish and serving
Arrange the Kaiserschmarrn on plates and sprinkle powdered sugar on top.
Kasierschmarrn tastes delicious served alongside apple compote. See our tips on how to make it.
Origin: Kaiserschmarrn (shredded pancakes) is a dish that is connected with numerous legends. One of these tells that the name came from the Austrian emperor Kaiser Franz Joseph I, who was very fond of this type of pancakes. Kaiserschmarrn is one of the most popular sweet dishes in Austrian cuisine. It is traditionally served with plum compote.
Whole wheat flour: Whole grain products are obtained by grinding the wheat berry (whole grain of wheat). Unlike white flour, whole grain products contain the bran, germ, and endosperm. They therefore have significantly higher levels of fiber, vitamins, and minerals (e.g., iron and magnesium).
Cranberries: Cranberries are related to lingonberries, which have a quite tart flavor. Unlike raisins, dried cranberries have a pleasant tart flavor that goes well with many sweet dishes. In addition, they are a good source of minerals.
Serve with apple compote: Kaiserschmarrn tastes great served alongside homemade apple compote. To make, simply peel 2–3 apples, remove the core, and chop into small pieces. Place in a pot with a few squeezes of lemon juice, 2 tablespoons water, and ½ teaspoon cinnamon and let simmer for about 10 minutes.
Flour substitutes: Instead of whole wheat flour, you can also use any other type of whole grain flour, spelt flour, or plain white flour.
Raisins: You can use raisins in place of the cranberries. However, raisins don’t have the tart flavor that provide a nice contrast in sweet dishes.