Kaiserschmarrn low in histamine and gluten-free

Ingredients for 2 servings:

• 50 g sweet cream butter, melted
• 1 packet of vanilla sugar
• 40 g sugar
• 1 pinch of salt
• 8 g cream of tartar baking powder
• 200 g flour mix, gluten-free (e.g. Seitz organic light flour mix)
• 300 ml milk
• 50 ml carbonated mineral water
• Butter for frying
• Powdered sugar for sprinkling
• Fruit, e.g. berries + sugar, depending on taste/tolerance

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

without eggs

Mix the vanilla sugar with the sugar, salt, and baking powder in a bowl. Now alternately add the flour and milk and mix thoroughly. First stir the melted butter into the batter, then add the sparkling water and mix briefly. To fry, melt the butter in a large non-stick pan and pour in a portion of the batter about 1 cm high. The thicker the batter, the longer it needs to fry. First, fry the Kaiserschmarrn over medium-high heat until browned on the underside. Now turn it over and fry the other side until golden brown. Tear the Kaiserschmarrn into pieces with two forks and sprinkle with sugar. Let the pieces caramelize for a few minutes – add more sugar to taste. Remove the Kaiserschmarrn from the pan and repeat the steps with the remaining batter (if it didn’t all fit in the pan). Sprinkle with powdered sugar to serve. Meanwhile, chop the fruit and fry in the heated butter with sugar until it forms a kind of porridge. You can also add some juice. Pour over the Kaiserschmarrn and serve.