Kaiserschmarrn- sweets for my dinner


Hi all! Today I had something different for my dinner. At the moment I am cooking only for myself so I can go a bit crazy and instead of a normal, meaty dish I prepared this. The dish is something between pancakes and an omelette, so it is ready in no time. Just basic ingredients and minimum effort. To lift this meal serve it with fresh fruit. It goes really well with plums in a compote as well.


  • 125 g plain flour
  • 2 eggs
  • 1/2 cup milk
  • 1 tbs brown sugar
  • 40 g raisins
  • 20 ml rum or amaretto
  • butter
  • pinch of salt
  • icing sugar, maple syrup, honey etc to serve with







Soak the raisins in a cup of boiling water for few minutes.


Then drain them and place on a kitchen towel to dry. Sprinkle with amaretto.


Place flour in a mixing bowl.


Separate eggs. Add yolks to flour and a pinch of salt.


Add some milk (I used soya milk that’s why it looks a bit grey).


Lastly add half a tablespoon of sugar and mix well. You need a pancake mix consistency.

In a separete bowl whisk egg whites with remaining sugar.

DSC_0504 DSC_0506

Add egg whites to other ingredients and gently fold it.


Warm a frying pan and add a bit of butter.


Transfer the cake mix into the frying pan.


Then sprinkle with raisins and wait until it goes golden on the bottom.


Flip it on the other side.


When the bottom gets golden brown cut into small pieces- you can use two forks or a spatula.


Serve hot with a sprinkle of sugar.


As a sprinkle I used a homemade chia sugar. It’s really simple to prepare. Put white sugar into containter and add spices- aniseed, cinamon (ground and sticks), used (leftover empty) vanilla pod, cardamon seeds, etc. Then cover and wait… wait until the flavours get infused with the sugar. I keep it in the cupboard next to the regular sugar. You can add more spices and sugar by time. Basically anything that is left over from your cooking- for example if you’re baking something with fresh vanilla seeds, put your empty vanilla pod into your container 🙂DSC_0520


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