Well, how about a big plate of Kaiserschmarrn? Maybe with some cherry compote on the side? Probably not a bad idea if you look at the weather outside, right? After a big portion of that dessert you will be happy and won’t give a flying f** about the wet and cold weather anymore… of if the sun is shining tbh. ;P Everything will be juuust fine. At least for a while. So… shall we turn on the stove already and prepare the ingredients?
This week is all about vegan recipes here on the blog – and over at Zimtkeks & Apfeltarte as well. We call it our “Vegan Bake Together” week. Some of you might know that “Bake Together – The baking surprise” is a monthly event, happening on the last Sunday of the month where Andrea and I are baking together (far away from each other) and surprise each other with the results. This vegan week is an extension of that regular event. Why? Because we both like vegan recipes… easy as that ;)
Anyway. Kaiserschmarrn – that classic dessert from the alpine region – is actually known as a dish made with eggs and milk. If you want to try the classic version, check out this recipe here. It is one of my favorite recipes. If you ended up on this page because you were looking for the vegan version of that dish you are probably not interested in the original dish… well anyway. Just wanted to mention it ;P
Well… the classic version asks for eggs and regular milk – both actually not necessary to prepare the dish. You can make this dessert easily without these ingredients and you still get a very similar result. There are so many alternatives for cow milk, so that is actually never an issue – eggs on the other hand can be a bit tricky if you want to replace them or leave them out. One egg is normally not a problem if you want to get rid of it. If a recipe asks for several eggs, you have to think about alternatives in some cases. Luckily it worked well in this recipe.
Well – more or less. My first attempt to make this dessert without eggs failed actually ;) I tried to use all of the batter I whipped up to make one big pancake – as I would do with the original recipe – but that did not work. The pancake did not set properly and was burned on the bottom and still liquid on top when I tried to flip it. In my second attempt, I used only half of the batter and that worked really well actually…
Alright. In case you are too lazy to make the cherry compote (I am sometimes) or if you’re not a fan of cherries, you can replace the compote with apple sauce (from the store or homemade), for example. Plum compote also works very nice here. Just to give you some options ;)
INGREDIENTS / ZUTATEN
(3-4 servings)
For the cherry compote:
1 large glass (24 oz./680g) sour cherries
about 6.7 fl. oz. (200ml) cherry juice or water
0.9 oz. (25g) cornstarch
2 tbsp. maple syrup
1 tsp. lemon juice
1 tsp. vanilla extract
For the Kaiserschmarrn:
2 cups (260g) all-purpose flour
4 tsp. baking powder
1 pinch of salt
1 1/2 cups (360ml) oat milk (without sugar)
1/4 cup (60ml) vegetable oil (e.g sunflower oil)
2 tbsp. maple syrup
1 tsp. vanilla extract
some vegetable fat/oil for frying
(3-4 Portionen)
Für das Kirschkompott:
1 großes Glas (680g) Sauerkirschen
etwa 200ml Kirschsaft oder Wasser
25g Speisestärke
2 EL Ahornsirup
1 TL Zitronensaft
1 TL Vanille Extrakt
Für den Kaiserschmarrn:
260g Mehl (Type 550)
4 TL Backpulver
1 Prise Salz
360ml Hafer Drink (ohne Zucker)
60ml Pflanzenöl (z.B. Sonnenblumenöl)
2 EL Ahornsirup
1 TL Vanille Exrakt
etwas Pflanzenfett zum Ausbacken
DIRECTIONS / ZUBEREITUNG
1. Start with the cherry compote by draining the cherries and collecting the liquid from the glass. Set the cherries aside and add the liquid to a saucepan. Add cherry juice or water until you have 13.5 fl. oz. (400ml) of liquid in the saucepan. Take about 2-3 tbsp of this liquid and mix with the starch in a separate bowl. Set aside. Add the maple syrup, lemon juice, and vanilla extract to the saucepan and bring to a boil. As soon as the liquid boils, stir in the starch mixture and let it thicken while stirring constantly. Add the drained cherries and allow to bubble up briefly, then remove from heat and let cool down. The compote can be prepared in advance and then stored in the refrigerator.
2. For the Kaiserschmarrn, mix the flour with baking powder, and salt in a bowl. Add the oat milk, oil, maple syrup, and vanilla extract and mix with a whisk until you get a nice and thick batter.
3. Heat up a large non-stick pan with a bit of vegetable fat/oil. Pour about half of the batter into the pan to create a large pancake, place a lid on the pan and cook over medium-high heat for several minutes – the pancake should almost be cooked through and the bottom should have some color but not be burned, so keep checking! Divide the pancake into 4 sections with a spatula and flip upside down – if a small portion of the pancake is still a bit liquid, that’s OK. Bake on the other side, also for a few minutes, until everything is golden brown, then break/shred into smaller pieces with the spatula. Remove from the pan and keep warm. Repeat with the remaining batter. Dust the finished Kaiserschmarrn with powdered sugar and serve warm with the cherry compote.
1. Für das Kirschkompott die Kirschen aus dem Glas abschütten und die Flüssigkeit auffangen. Kirschen zur Seite stellen und die Flüssigkeit in einen Topf geben und mit Kirschsaft oder Wasser auffüllen, bis 400ml Flüssigkeit erreicht sind. Davon dann separat etwa 2-3 EL mit der Stärke verrühren. Ahornsirup, Zitronensaft und Vanille Extrakt mit in den Topf geben und alles einmal kurz aufkochen. Sobald die Flüssigkeit kocht, die Stärkemischung einrühren und unter ständigem Rühren andicken lassen. Die abgetropften Kirschen dazugeben und einmal kurz aufblubbern lassen und dann vom Herd ziehen. Abkühlen lassen. Das Kompott kann man auch vorab zubereiten und dann im Kühlschrank aufbewahren.
2. Für den Kaiserschmarrn das Mehl mit Backpulver und Salz in einer Schüssel vermischen. Hafermilch, Öl, Ahornsirup und Vanille Extrakt dazugeben und mit einem Schneebesen verrühren, bis ein homogener, dickflüssiger Teig entsteht.
3. Eine antihaftbeschichtete Pfanne mit etwas Pflanzenfett erhitzen, dann etwa die Hälfte des Teiges hineingeben, einen Deckel auf die Pfanne setzen und bei mittlerer bis hoher Hitzezufuhr mehrere Minuten ausbacken – der Pfannkuchen sollte fast durchgebacken sein und die Unterseite sollte gut Farbe bekommen haben, aber nicht angebrannt sein – immer wieder mal checken! Dann mit einem Teigschaber in 4 Sektionen teilen und wenden – sollte dabei ein kleiner Teil der Masse noch flüssig sein, ist das OK. Auf der anderen Seite ebenfalls einige Minuten durchbacken, bis alles Farbe bekommen hat und dann mit dem Teigschaber in kleinere Stücke zerteilen. Aus der Pfanne entfernen und warmhalten. Das Ganze mit dem verbliebenen Teig wiederholen. Den fertigen Kaiserschmarrn mit Puderzucker bestäuben und warm mit dem Kirschkompott servieren.
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Here is a version of the recipe you can print easily.
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Vegan Shredded Pancake aka. Kaiserschmarrn with Cherry Compote
- Prep Time: 00:10
- Cook Time: 00:15
- Total Time: 00:30
- Yield: 4 1x
- Category: Dessert
- Cuisine: Austria
- Diet: Vegan
Description
A classic sweet dish from the Alpine region turned vegan: Kaiserschmarrn (Emperor’s Mess) with Cherry Compote.
Ingredients
For the cherry compote:
1 large glass (24 oz./680g) sour cherries
about 6.7 fl. oz. (200ml) cherry juice or water
0.9 oz. (25g) cornstarch
2 tbsp. maple syrup
1 tsp. lemon juice
1 tsp. vanilla extract
For the Kaiserschmarrn:
2 cups (260g) all-purpose flour
4 tsp. baking powder
1 pinch of salt
1 1/2 cups (360ml) oat milk (without sugar)
1/4 cup (60ml) vegetable oil (e.g sunflower oil)
2 tbsp. maple syrup
1 tsp. vanilla extract
some vegetable fat/oil for frying
Instructions
1. Start with the cherry compote by draining the cherries and collecting the liquid from the glass. Set the cherries aside and add the liquid to a saucepan. Add cherry juice or water until you have 13.5 fl. oz. (400ml) of liquid in the saucepan. Take about 2-3 tbsp of this liquid and mix with the starch in a separate bowl. Set aside. Add the maple syrup, lemon juice, and vanilla extract to the saucepan and bring to a boil. As soon as the liquid boils, stir in the starch mixture and let it thicken while stirring constantly. Add the drained cherries and allow to bubble up briefly, then remove from heat and let cool down. The compote can be prepared in advance and then stored in the refrigerator.
2. For the Kaiserschmarren, mix the flour with baking powder, and salt in a bowl. Add the oat milk, oil, maple syrup, and vanilla extract and mix with a whisk until you get a nice and thick batter.
3. Heat up a large non-stick pan with a bit of vegetable fat/oil. Pour about half of the batter into the pan to create a large pancake, place a lid on the pan and cook over medium-high heat for several minutes – the pancake should almost be cooked through and the bottom should have some color but not be burned, so keep checking! Divide the pancake into 4 sections with a spatula and flip upside down – if a small portion of the pancake is still a bit liquid, that’s OK. Bake on the other side, also for a few minutes, until everything is golden brown, then break/shred into smaller pieces with the spatula. Remove from the pan and keep warm. Repeat with the remaining batter. Dust the finished Kaiserschmarren with powdered sugar and serve warm with the cherry compote.
Notes
Enjoy cooking!
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