Kaiserschmarrn (Austrian Shredded Pancakes)

Servings: 2 servings

Time:

Ingredients:

1 cup (120g) all-purpose flour, sifted

1 cup (240ml) whole milk

3 eggs

¼ cup (55g) unsalted butter, melted

Fine sea salt

¼ cup (60ml) grapeseed oil

½ cup (60g) confectioners’ sugar

2 tablespoons rum (optional)

Apple jam (or compote) or cranberry jam, for serving

Directions:

1. In a large bowl, combine the flour, milk, eggs, melted butter and a pinch of salt and whisk well to combine into a loose batter. Let rest at room temperature for 20 to 30 minutes.

2. In a large, well-seasoned frying pan over medium heat, warm the grapeseed oil until it shimmers. Pour in the batter and let it sit in the pan, untouched, so it can start to slightly brown on the bottom. Using a flat spatula or a deft flick of the wrist, flip the pancake and continue to cook until brown on the other side, about 2 minutes.

3. Using two forks and working directly in the pan, coarsely cut the pancake into pieces about 1 to 2 inches in size. Sprinkle liberally with the confectioners’ sugar.

4. If using, splash the rum onto the pancake and set the pan aflame. Let the flames subside and then serve the Kaiserschmarrn warm in its pan, accompanied by apple and/or cranberry jam.

Note: The possibilities for Schmarrn (translated as “shredded or chopped pancake”) variations are endless! To make Apfelschmarrn (apple) or Kirschschmarrn (cherry), simply add a few thin slices of apple or a handful of pitted and halved cherries to the batter before you pour it into the pan. You can also add 2 tablespoons raisins to the batter or stir in the finely grated zest of a lemon.