Fluffy and soft, that’s how a perfect Kaiserschmarrn has to be. I love this soft feeling in my mouth. And I especially love it in autumn with raisins and glazed apple wedges. And this looks like this:
Well, it is quite some time until it’s autumn again. But there’s no reason to not have Kaiserschmarrn until then. So today I’m sharing a summer version with you.
Fresh blueberries and raspberries make this Kaiserschmarrn fresh and fruity. If you like, you can bake some blueberries in the batter, that’s delicious, too. To bake them in, just toss a handful blueberries on the batter right after you poured it into the pan.
- 75 g (1/2 cup) spelt flour
- 1 tsp baking powder
- 125 ml (1/2 cup) soy milk
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
- 1 tbs agave nectar
- 1 tbs neutral tasting oil
- two handful berries
- 1/2 tsp powdered sugar
- a few drops oil for the pan
- Mix the soy milk with apple cider vinegar and let curdle for about 3 minutes. Then stir in vanilla extract, agave nectar and oil.
- In a small bowl combine flour and baking powder, pour over the wet ingredients and mix with a whisk. Let well for about 5 minutes.
- Heat up a non-stick pan to medium heat and brush with some oil. Then pour in the batter and wait until all bubbles have burst, the turn and tear apart with two wooden spoons. Let brown for another 2 - 3 minutes then arrange on a plate, sprinkle with powdered sugar and decorate with berries.