Emperor's Pancake (Kaiserschmarrn)
Preparation: 10 mins
Baking: 18 mins
For 2 servings
Ingredients
- 150 g flour (type 405)
- 225 ml soy milk
- 3 tbsp. rapeseed oil
- 5 tbsp. aquafaba1
- 30 g sugar
- 2 tbsp. vegan butter
- 20 g raisins
- 1 tbsp. icing sugar
- Salt
Instructions
- Whisk the flour, soy milk, rapeseed oil, and a pinch of salt in a bowl until smooth.
- In a second bowl, beat the aquafaba and sugar for about 5 minutes until stiff peaks form. Gently fold into the batter.
- Melt 1 tablespoon vegan butter in a pan over low to medium heat until foamy. Pour the batter into the pan and scatter the raisins on top. Cook for about 10 minutes without stirring.
- Once the pancake can be released from the pan in one piece, flip it using a plate. Cook for another 5 minutes on the other side.
- Tear the pancake into small pieces in the pan using two wooden spoons. Add 1 tablespoon vegan butter and sauté for 2–3 minutes until golden brown all over.
- Serve dusted with powdered sugar.
Worth knowing
1 Aquafaba is the viscous cooking water of chickpeas, white beans or other legumes, e.g. from a tin can. Due to its characteristics it can be whipped like egg white.
About this recipe
This vegan Kaiserschmarrn (or Emperor's Mess) is baked golden brown in a pan. With the help of whipped aquafaba, it becomes soft, fluffy and succeeds safely. Served with a handful of raisins, icing sugar and apple puree, Kaiserschmarrn is a true dessert classic.