The story behind the Hungarian kaiserschmarrn is that a waiter dropped the emperor’s dessert. The Kaiser chose to eat the broken pancake anyway – he was right, it’s delicious!
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Ingredients
Method
Whisk milk, egg yolks, vanilla and ½ of the butter in a large bowl until smooth. Sift together flour and ½ of the icing sugar. Fold into milk mixture. Whip egg whites to soft peaks then gently fold into milk mixture. Mix in nuts.
Heat remaining butter in a non-stick 22cm frying pan over a low heat (or if cooking on barbecue, use a non-stick barbecue mat and 22cm‑dia. cake ring). Pour in batter and cook for 8–10 minutes. Flip then cook for a further 4 minutes or until just set.
Meanwhile, whip cream, remaining icing sugar and cinnamon in a bowl until soft peaks form. Divide between serving bowls along with jam. Tear pancake into pieces and layer on top. Garnish with extra walnuts, mint leaves and honey
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