I very rarely post German or German inspired recipes on here, possibly because growing up my mom loved experimenting with lots of different dishes from different cuisines. When it comes to food we were never a family who liked to hold on to traditions. We would have Chinese Hot Pot for Christmas dinner one year and oven baked scallops the next.
Don’t get me wrong I very much loved growing up with lots of different exciting food around me, I’m pretty sure that’s were I got my tireless love of food.
But lately I also quite enjoy the challenge of recreating vegan versions of traditional and usually not-so-vegan German dishes.
These torn pancakes are originally from Austria and Bavaria and make the very best comfort food in the colder seasons.
And since according to the meteorological calendar we’re already in the first week of Autumn, lets celebrate with the best and messiest of pancakes topped with baked pears, blackberries, toasted almond flakes and a generous sprinkle of cinnamon.
Kaiserschmarrn is light and fluffy yet rich with crispy edges because the pancakes are not fried once but TWICE. The German and Austrian cuisine doesn’t skimp on the butter (or in this case margarine).
And just a little side note: Kaiserschmarrn is traditionally served as a main or dessert, a real case of breakfast for dinner!
If you make this recipe at home be sure to tag your photo #myvibrantkitchen on Instagram. I love seeing all your beautiful recreations. And don’t forget to sign up for My Vibrant Kitchen’s newsletter to get the latest recipes, vegan lifestyle tips and travel diaries straight to your inbox.
- 150 g white flour
- 1 tsp baking powder
- Pinch of salt
- 200 ml soy milk
- 1 tsp vanilla extract
- 200 ml aquafaba (juice of drained chickpeas)
- 2 Tbsp caster sugar
- 2-3 Tbsp margarine for frying
- 1 pear
- 50 g blackberries
- 2 Tbsp soft light brown sugar
- 1 tsp cinnamon
- Squeeze of lemon juice
- 1 handfull flaked almonds (25 g)
- icing sugar (optional)
- Pre-heat the oven to 180˚C and start preparing the pancake topping.
- Wash, core and cut the pear in slices and transfer them to a oven safe dish. Add the blackberries, brown sugar, cinnamon and a generous squeeze of lemon juice and mix everything with a spoon until all the fruit is evenly covered.
- Sprinkle the flaked almonds on top and pop the dish in the oven. Bake for 25-30 minutes or until tender.
- For the pancake batter combine the white flour, baking powder and salt in a mixing bowl. Add the soy milk and vanilla extract and whisk until you have a smooth batter. Let the batter rest while you prepare the rest.
- Add the aquafaba and caster sugar to a second mixing bowl and use a hand or stand mixer to whip the aquafaba until it starts forming soft to semi-stiff peaks. It will take between 3 to 6 minutes depending on the brand of canned chickpeas. Unfortunately some brands tend to work better than others but don’t get discouraged, the recipe also works with semi-whipped aquafaba, the pancakes might end up a little less fluffy.
- Add the whipped aquafaba to the pancake batter and carefully fold it into the batter. When everything is well combined heat up a large frying pan and add 1 Tbsp of margarine in the middle. Once the margarine has melted pour a small ladle full of batter in the centre of the pan. Flip the pancake after about 30 seconds. Cook the other side for another 10 seconds then transfer to a plate. Repeat until you’ve used up the batter then use your hands or knife and fork to tare the pancakes into pieces and fry the torn pancakes again in an extra Tbsp of margarine.
- Once the corners are starting to get crispy transfer them to plates, top with the baked pear and blackberries and sprinkle with icing sugar. Enjoy!