Back in 2012 I spent the winter season in an idyllic little village in Bavaria, a region in southern Germany. Bavaria is known to be rather conservative and traditional, something which can be noticed in everything from the many traditional outfits you see people wearing on the streets to their cuisine.
A popular traditional treat in Bavaria is Kaiserschmarrn, an Austro-Bavarian torn pancake which has its name from the Austrian emperor Kaiser Franz Joseph I of Austria, who was very fond of this kind of fluffy shredded pancake.
The original Kaiserschmarrn recipe calls for eggs, but I’ve created a vegan version that is just as tasty as the original, and you can’t tell at all that there are no eggs in this dish – enjoy!
- 1 ½ cup flour
- 1 tsp baking powder
- ¼ tsp cinnamon
- ½ cup plant milk
- 1 cup sparkling water
- 7 tbsp vegan butter
- icing sugar
- 2 large Granny smith apples, peeled, cored and thinly sliced.
- Combine flour, baking powder and cinnamon in a bowl. Make a hole in the middle and pour plant milk and sparkling water in the hole. Mix until ingredients are well combined.
- Heat a large skillet to medium heat and melt a tablespoon of vegan butter. Add about 1/4 of the batter to the pan at a time and fry the pancakes for about 2–3 minutes until bubbles start appearing all around the edge of the pancake and the bottom is golden. Flip and fry the other side until golden. Repeat with every pancake and set aside to cool.
- Melt 2 tbsp vegan butter in the skillet, add sliced apples and fry on medium heat for about 4 minutes. Stir often, until the slices begin to soften. If you like you can add some extra cinnamon on the apples.
- Shred the pancakes into pieces with your hands or using a fork. Add the pancake pieces to the skillet and fry with the apple slices and vegan butter on high heat for 3–5 minutes until the pancake pieces are golden. Serve on plates and dust with a generous amount of icing sugar.