Kaiserschmarrn (shredded pancakes)

This is my version of the typical Austrian dessert - Kaiserschmarrn. Basically, it is a large pancake that is shredded/chopped and is then served warm with fruit, a sweet sauce or some icing sugar. I've seen this dish served as an evening main meal, especially to children and especially in cold weather. It is also really wonderful for lunch after a day on the ski slopes.

In my version, I used dried cranberries, fresh strawberries, maple syrup and some icing sugar, although the icing sugar was only for decoration.



Traditionally it is served with raisins and plum jam on the side.

What you'll need

40g butter
30g caster sugar
4 large eggs (separated)
200g plain flour
300ml milk
pinch of salt
30g dried cranberries (or raisins)
6 fresh strawberries, washed, hulled and sliced
2 tablespoon maple syrup
Icing sugar to serve

What to do

In a large bowl, combine the flour, sugar, salt, egg yolks and the milk and mix well until a smooth batter forms.

In another large bowl, beat the egg whites with an electric mixer until light and fluffy. Carefully fold the egg whites into the batter mixture until just incorporated.

Preheat the oven to 180 degrees Celsius.

Heat a large, ovenproof frying pan over medium heat. Melt the butter in the pan and once it is bubbling, slowly pour in the batter. Cook the pancake for about 5 or 6  minutes on either side until golden brown. Use two egg flips to help you turn the pancake.

Once cooked on both sides, place the pan into the oven for 10 minutes to finish cooking the pancake. Remove from the oven (careful, it will be very hot) and gently break the pancake apart into bite-sized pieces (you can use two forks or similar).

Add the cranberries to the pan and mix gently to combine with the pancake.

Spoon onto a serving platter or into bowls. Drizzle over the maple syrup, sprinkle over the strawberries and dust on the icing sugar. Eat while warm.

You can also serve with apple sauce or jam instead of the fruit and syrup.