Gluten-Free Kaiserschmarrn, Light and Fluffy

grain-free | gluten-free

Recipe by: Johanna from glutenfreierezeptwelt.de

Quantity: Dessert for 4 people

Ingredients for gluten-free Kaiserschmarrn (Austrian shredded pancake)

• 3 eggs, size M, separated
• 100 g Ruut cassava flour
• 50 g ground almonds (or polenta)
• 30 g brown sugar
• 1 pinch of salt
• 300 ml milk
• 20 g raisins, optional
• 2 tbsp powdered sugar
• Applesauce or plum butter

How to make gluten-free Kaiserschmarrn in the pan

Tip :) Always use a kitchen scale for our recipes and for weighing the flour.

1. Separate the eggs and beat the egg yolks with the sugar until creamy and thick.
2. Stir in the salt, cassava flour, ground almonds and milk – ideally with a hand mixer.
3. Preheat the oven to 200 °C (top and bottom heat).
4. Beat the egg whites until stiff and fold them into the batter in two batches.
5. Grease an ovenproof frying pan (approx. 20 cm diameter) generously with butter and pour in half of the batter. The batter should be approx. 1 cm deep in the pan. Sprinkle with half of the raisins and put in the oven for 10 minutes.
6. Take the pan out and divide the pancake into 4 pieces. Turn each quarter over and continue cooking on the stove over medium heat for 2 minutes.
7. Using two spatulas, tear the quarters into small pieces, dust with 1 tbsp powdered sugar and cook for another 2 minutes so that the sugar caramelizes.
8. Repeat with the second half of the batter.
9. Serve the Kaiserschmarrn while still warm with applesauce or plum butter.