Gluten-Free Kaiserschmarrn
Indulge in the delightfully fluffy and caramelized goodness of Gluten-Free Kaiserschmarrn, a traditional Austrian shredded pancake reimagined for gluten-free diets. This recipe captures the charm of the classic treat using gluten-free all-purpose flour, perfectly whipped egg whites for an airy texture, and a touch of rum-soaked raisins for added richness. Each golden bite is delicately dusted with powdered sugar and served alongside comforting apple compote or tangy plum jam. Whether you're seeking a unique dessert or a tantalizing brunch dish, this gluten-free take on Kaiserschmarrn is a masterpiece of sweet simplicity and irresistible flavor. Perfect for those who love gluten-free recipes, classic European treats, or cozy and indulgent meals.
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Recipe Information
Ingredients
- 100 grams Gluten-free all-purpose flour
- 250 milliliters Milk
- 4 large Eggs, separated
- 2 tablespoons Sugar
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 2 tablespoons Butter
- 2 tablespoons Powdered sugar, for dusting
- 50 grams Raisins
- 2 tablespoons Rum, optional
- 200 grams Apple compote or plum jam, for serving
Instructions
1. If using, soak the raisins in rum for about 10 minutes, then drain.
2. In a mixing bowl, whisk together the gluten-free flour, milk, egg yolks, sugar, vanilla extract, and salt until smooth and well combined.
3. In a separate clean bowl, beat the egg whites until stiff peaks form.
4. Gently fold the beaten egg whites into the batter, ensuring you maintain as much air in the mixture as possible.
5. Heat 1 tablespoon of butter in a large non-stick skillet over medium heat.
6. Pour half of the batter into the skillet, spreading it evenly. Sprinkle half of the soaked raisins on top.
7. Allow the pancake to cook for about 3-4 minutes, or until the bottom is golden brown and the top is still slightly wet.
8. Flip the pancake over using a spatula and cook the other side for an additional 3-4 minutes until golden and fully cooked.
9. Using two forks, tear the pancake into bite-sized pieces while still in the pan. Add another tablespoon of butter and let it caramelize slightly.
10. Transfer the chopped pancake pieces to a serving plate and dust with powdered sugar.
11. Repeat the process with the remaining batter and raisins.
12. Serve the Kaiserschmarrn warm, with apple compote or plum jam on the side.
Nutrition Facts
Calories |
1332 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 1083 mg | 47% | |
| Total Carbohydrate | 225.7 g | 82% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 125.2 g | ||
| Protein | 27.7 g | 55% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 390 mg | 30% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 1186 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
