Kaiserschmarren my way

Kaiserschmarren – something what I call “quick version of pancakes”. This is traditionally Austrian dish, named by their Emperor Franc Joseph I. in translation it means Emperors crumbs. My son loves eating them for breakfast, with milk, as eating cereals.

Basically you should prepare same mixture as for the pancakes, just a little bit thicker. You can use any type of flour, this time my chose is chickpeas flour and I have replaced cow’s milk with rice milk. As this you get gluten and lactose free dish. The good thing is that you do not have to worry about tearing pancakes, this “mess like” dish is perfect solution for busy mornings.

In a bowl put flour (250gr), 3 eggs, pinch of salt, vanilla essence, 1 tbsp. of brown sugar and milk (250ml). Mix all well, and add the melted butter (30gr). For an extra taste you can add cinnamon and orange and lemon zest (or replace with a drop of orange or lemon essential oil).

Heat some butter in a large pan, pour in the mixture. When starts getting coloured on the bottom, start cutting, tearing and mixing the crumbs. You cannot fail, there is no specified shape of crumbs. Just keep mixing them, turning and cutting until all get nice golden-brown colour.

Make sure to use flat wooden spatula, to be able to cut the crumbs.

Serve Kaiserschmarren with milk, jam, compote, Greek yogurt or whatever your kids like.