John Myers
Ingredients for 1 servings:
- 4 tbsp chickpea flour (slightly heaped spoons)
- 10 tbsp milk (any fat content)
- 2 tbsp sour cream
- 1 tbsp rum (only for raisins without rum)
- 1 tbsp raisins (more to taste, optional) OR:
- 1 ½ tbsp raisins in rum (more optional if desired)
- 1 tsp vanilla sugar
- 1 pinch of salt
- 4 eggs
- 2 tbsp butter
- 1 tsp powdered sugar OR:
- 1 tbsp maple syrup
- e.g. apple sauce, cherry compote, peach compote, unsweetened and unbound
Instructions
Working time approx. 5 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes
for people with a big appetite – gluten-free – food combining recipe protein
Important: To make Kaiserschmarrn, you’ll need a pan with a lid that fits tightly. Mix the chickpea flour with the milk, sour cream, rum, raisins (or rum-infused raisins), vanilla sugar, and salt. Add the eggs and stir in gently (if you still see streaks of egg, it’s okay). Let the batter rest for a few minutes. Melt the butter in a large pan (28 cm diameter) until sizzling. Pour in the batter all at once and immediately cover with the lid. Reduce the heat to medium. Bake the Kaiserschmarrn for 5 minutes, then use a spatula to halve the batter (it will still be a bit runny on the surface) and flip it over using two spatulas (if the batter breaks, it’s okay; just flip it over so the pancake browns nicely on both sides). Increase the heat slightly and bake the Kaiserschmarrn, covered, for another 2-3 minutes. Finally, use two plastic spoons or forks to cut the batter into crisscross pieces. Stir the pieces together a few more times in the hot pan. Transfer to a plate, dust with powdered sugar (through a sieve) or drizzle with maple syrup. Serve with fruit sauce or compote of your choice (tart apple sauce, cherry compote, peach compote, etc. – unsweetened and unthickened).
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