I grew up with Kaiserschmarrn! It’s truly a comfort food and I made sure my children grew up with it too! As you can see it is enjoyed by adults and babies alike!
I can’t even believe that these were my kiddos almost to the day, 5 years ago!
What is it?
Kaiserschmarrn is a traditional Austrian dessert and literally translated it means “Emperor’s mishmash”, after Emperor Franz Joseph who supposedly invented the dish.
It is an airy pancake made with eggs, flour, sugar, and butter (and optionally rum-soaked raisins.) The pancake is split into pieces while frying, sprinkled with powdered sugar, and served hot with plum or apple sauce on the side.
Here’s the pretty passable low-carb version!
Kaiserschmarrn - or the Austrian Torn Pancake
4 eggs, separated and at room temperature
1/4 cup low-carb bake mix of choice
1/4 cup of oat flour
1/4 cup of granular sugar substitute
1/2 tsp baking powder
1/2 tsp vanilla flavoring
1/4 cup of low-carb milk
1/4 cup of butter, divided
powdered sweetener for dusting
Melt 2 tbsps. of butter in the microwave.
Whip the room-temperature egg whites to soft peaks. Add the granular sugar substitute of choice and whip to stiff peaks. Set aside.
Take a little of the batter and fold it into the stiff egg whites. Keep folding until all the batter is incorporated.
In a large skillet melt 2 tablespoons butter over medium heat. Pour the batter into the skillet and cook 5 to 6 minutes, or until the pancake has set and the bottom is golden brown.
Turn over the pancake and cook 3 minutes, or until this side is also golden brown.
If you’d rather not turn the large puffy pancake, place the pancake in a preheated oven (400 F) once you see the edges sizzle a little and cook until the top is golden brown. See the movie for that. Baking in the oven does produce a lighter product as the pancake isn’t deflated by turning it!
Using a spatula or two forks (go with the spatula if you have a non-stick coated pan,) tear the pancake into bite-size pieces. Drizzle with the melted butter.
Cook the pieces a little longer until golden brown.
To serve, sprinkle liberally with powdered sugar substitute and serve with sugar-free preserves or low-carb “apple” sauce.
For a visual aid in preparing Kaiserschmarrn, please view this short video! If you don’t understand Austrian, you don’t need to. Just watch the method and use the ingredients in the recipe on my blog and you’re good to go! Oh and ignore the multiple applications of sugar - that’s a little excessive even for the original high carb version, even though the resulting caramelized side of the pancake is rather nice. At our house we never did that however when I grew up and we would be hard pressed to do it successfully with sugar substitutes anyway, so just omit it!
The carb count of this very much depends on what bake mix you use!
The above recipe serves 2 for a meal or 3 for dessert.Pin It