I ain’t often sharin’ German or German-inspired recipes on this here site, likely ’cause growin’ up, my momma had herself a hankerin’ for experimentin’ with all sorts of dishes from different cuisines. When it comes to grub, we weren’t no family that clung to traditions. Heck, we’d have Chinese Hot Pot for Christmas dinner one year and oven-baked scallops the next.
Don’t mistake me, I loved growin’ up with all sorts of excitin’ food round me. I reckon that’s where I caught my unwavering love of food.
But of late, I’ve been findin’ some enjoyment in the challenge of creatin’ vegan versions of traditional and generally not-so-vegan German dishes.
These shredded pancakes hail original from Austria and Bavaria and they make the finest comfort food in chillier seasons.
Now see here, ‘cording to the weatherman’s calendar we’re already in the first week of Fall. Let’s celebrate with the best and messiest pancakes topped with baked pears, blackberries, toasted almond flakes and a generous dusting of cinnamon.
Kaiserschmarrn is light as a feather yet rich with crispy edges because these pancakes are not fried once but TWICE. The German and Austrian cuisine don’t skimp on butter (or margarine in our case).
Just as a lil’ side note: Kaiserschmarrn is traditionally served as main course or dessert – pure breakfast-for-dinner situation!
If y’all whip up this recipe at home be sure to tag your photo #myvibrantkitchen on Instagram. I sure do love seein’ 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.
Vegan Kaiserschmarrn: Austrian Torn Pancakes With Baked Pears & Blackberries Recipe
Preparation Time:
20 minutes
Cooking Time:
40 minutes
Total Time:
1 hour
Serves:
2 people
Ingredients:
For the Pancakes:
- 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
For the Topping:
- 1 pear
- 50 g blackberries
- 2 Tbsp soft light brown sugar
- 1 tsp cinnamon
- Squeeze of lemon juice
- 1 handful flaked almonds (25 g)
- icing sugar (optional)
Instructions:
- 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 tear 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!
If you’re in the mood for something sweet and delicious, I’ve got plenty of dessert recipes that you might enjoy. One of my favorites is my Vegan Salted Caramel Chocolate Mousse Pie recipe.
It’s a delightful mix of flavors that’s sure to satisfy your sweet tooth. Similarly, my Vegan Peach Crumble Galette recipe offers a fruity twist on the traditional crumble, perfect for any peach lover.
If you want something a bit more exotic, then try my Chocolate Salted Caramel Chia Pudding recipe. And just for good measure, don’t forget about my Vegan Blueberry Basil Pie recipe, which brings together sweet blueberries and fresh basil to create a unique and scrumptious treat.
