- Prep
- 15 min
- Cook
- 25 min
- Total time
- 40 min
- Yield
- 4 servings
- Difficulty
- Medium
- Calories
- 370 kcal
Quick summary
“This plant-based version of the classic Austrian pancake offers a soft center and golden edges using flax gel and plant-based milk. Served in pieces with fruits, it makes a traditional and welcoming breakfast.”
What you need to know
- Flaxseed structuring gel: the mixture of flaxseed and water hydrates in 10 minutes, replacing eggs in the dough binder.
- Resting the mixture: waiting 10 minutes before going to the heat improves starch hydration and internal aeration.
- Shredding technique: tearing the pancake in the skillet with spatulas creates caramelized edges in the sugar.
Ingredients
Main
- cups (180g) All-purpose flour (Type 550 or cake flour)
- xícaras (360ml) Vegetable milk (almond or oat, unsweetened)
- tablespoons Demerara or granulated sugar
- teaspoon Vanilla extract
- tablespoon Ground flaxseed powder
- tablespoons Water
- teaspoon Baking powder
- teaspoon Salt
- tablespoons Vegetable margarine or coconut oil
- tablespoons Raisins (optional)
- for sprinkling Powdered sugar
- for serving Apple compote or red fruit jam
Instructions
Principal
- Start by preparing the flax 'egg': in a small bowl, mix the ground flaxseed with the water and let rest for 5-10 minutes, until it forms a gel. This is our vegan binding agent for the dough. The secret to this recipe is the correct consistency of the flax 'egg'.
- In a large bowl, combine the wheat flour, sugar, baking powder, and salt. Mix well to ensure all dry ingredients are homogeneously distributed. A good mix here avoids lumps in the final dough.
- Add the plant-based milk, vanilla extract, and flaxseed gel to the bowl of dry ingredients. Beat gently with a whisk until a smooth and homogeneous dough is obtained. Avoid overbeating to avoid developing too much gluten, which would make the Kaiserschmarrn tough.
- If using, add the raisins to the batter and mix gently. Let the batter rest for 10 minutes at room temperature. This resting time allows the flour to hydrate completely, resulting in a softer texture.
- Heat a large non-stick skillet (about 26-28 cm) over medium-high heat. Add 1 tablespoon of vegetable margarine or coconut oil, ensuring the bottom is covered. Heat until the margarine melts and starts to bubble slightly. The professional technique is to use a very hot skillet.
- Pour half of the batter into the pan, spreading evenly. Cook for about 3-4 minutes, or until the edges begin to brown and bubbles appear on the surface. Use a spatula to check if the bottom is well golden and if it releases easily. The most common mistake is flipping too soon.
- Carefully, flip the “big pancake” and cook the other side for another 2-3 minutes. Does not need to be cooked through completely, as it will be shredded. Then, using two spatulas or a fork and spatula, start tearing the pancake into irregular pieces. Continue cooking, stirring occasionally, until all pieces are golden and slightly crispy.
- Remove the first portion from the skillet and set aside on a plate. Repeat the process with the remaining margarine and the rest of the dough. If necessary, add a little more margarine to prevent sticking. The short answer is: do it in two batches to avoid overcrowding the skillet and ensure even cooking.
- Serve the Kaiserschmarrn immediately, sprinkled generously with powdered sugar. The most important tip is to serve hot, as the texture and flavor are better fresh. Serve with applesauce, berry jam, or your favorite fresh fruit.
Chef's tips
- Mix the ingredients gently with a whisk only until homogenized to prevent the dough from becoming heavy and hard.
- Cover the skillet for the first few minutes over low heat so that the internal heat helps to inflate the thick dough.
- Sauté the torn pieces for 2 more minutes with vegetable margarine to ensure well-browned edges.
Variations
- Caramelized apple: add thin slices of apple sautéed with cinnamon powder to the dough in the skillet before tearing.
- Cocoa Kaiserschmarrn: swap two tablespoons of wheat for 100% cocoa powder for a chocolatey version.
- Toque cítrico: add fine zest of sweet orange peel to the batter to enhance the sweet aromatic notes.
Substitutions
- Ground flaxseed: use hydrated crushed chia seeds in three tablespoons of water for the same purpose.
- Plant-based milk: oat, soy, or unsweetened almond milk work identically in the consistency of the dough.
- Vegetable margarine: swap for unflavored coconut oil to brown the skillet while maintaining the plant-based profile.
How to store
Keep the ready pieces in an airtight container in the refrigerator for up to 2 days. To reheat while maintaining the pleasant consistency, brown quickly in a pan with a dab of vegetable margarine.
Can it be frozen?
Raw dough does not accept freezing, but baked pieces can be frozen in their own bags for up to 1 month. Heat directly from the freezer in a medium oven at 180 °C for about 8 minutes.
What to serve with
Serve with warmed apple compote, rustic sugar-free red berry jam, or fresh plum syrup. Sprinkle fine powdered sugar over the dish at the moment of serving.
Frequently asked questions
Why should the pancake be torn apart in the skillet?
The cut into irregular pieces is part of the classic Viennese method, allowing the inner faces to caramelize in the greased pan.
Can I prepare the recipe with whole wheat flour?
Up to half of the flour can be replaced with whole wheat, resulting in a slightly denser texture than the traditional Austrian standard.
How to prevent the bottom from burning before the center firms up?
Keep the heat between low and medium and use a thick-bottomed skillet covered to concentrate the heat without toasting the base excessively.
Is the use of raisins mandatory in the dough?
No, the raisins are optional; if you decide to use them, hydrate beforehand in warm water for 10 minutes so they become very soft.
