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Average: 3.7 (16 votes)


6 eggs, separated
1 tsp lemon juice
7 tbsp sugar
1 pinch organic lemon zest, grated
300 ml milk
5 - 6 tbsp flour
3 tbsp butter
400 g cherries

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Beat the egg whites with a pinch of salt and the lemon juice until stiff peaks form.

Whisk together the egg yolks with half the sugar, lemon zest and the milk.

Place the flour in a bowl and gradually add the egg-milk mixture. Stir in the egg whites.

Melt half the butter in a large pan. Add the dough and allow to solidify on a low heat. Add the remaining butter, flip the pancake and allow to solidify for a further 2-3 minutes.

Using two fish slices or a fork rip the pancake into pieces. Sprinkle with sugar and serve hot with the cherries.