Kaiserschmarrn with rice flour

Ingredients for 4 servings:

• 2 eggs
• 1 tbsp baking powder
• 100 g rice flour
• 50 g buckwheat flour
• 1 pinch of salt
• 125 ml rice milk (rice drink)
• 100 ml water
• some vegetable margarine for frying
• n. B. Almond flakes for sprinkling
• n. B. Powdered sugar for sprinkling
• n. B. Compote or apple sauce to serve

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

gluten-free, lactose-free

Separate the eggs and beat the egg whites with a mixer until stiff peaks form. Mix the baking powder with the flour and salt. Mix the egg yolks with the milk and water and slowly add the flour. The mixture should form a thick mixture. Fold in the egg whites with a whisk or stir in slowly. Heat a large, non-stick pan over medium heat with a little vegetable margarine and add the batter. Let the mixture cook for a while until the bottom is lightly browned. Divide the pancake into four pieces and flip them over. It’s okay if the batter is still relatively runny. Repeat this process a few times until the entire batter is nicely browned and cooked. Then continue to break up the pieces until you have nice Kaiserschmarrn pieces. Sprinkle the Kaiserschmarrn with almonds and powdered sugar and serve with compote or applesauce.