Scrambled Fluffy Pancake with Nectarine Sauce and Mint – A Twist on Kaiserschmarrn

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 preparation time

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 cooking time

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 for 2 large portions

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This scrambled fluffy pancake with nectarine sauce and mint is a twist on the Austrian classic, Kaiserschmarrn. If you’ve never tasted this before, think of it like pancake heaven – the type of pancake that melts in your mouth, and is almost as soft as cotton candy. The secret to it? The eggs are beaten separately in order to maximise fluffiness without needing any baking soda.

This dish is traditionally served with apple or plum sauce and icing sugar on top. I decided to adapt it to this season’s cravings. I found aromatic nectarines and fresh mint and thus changed the recipe slightly.

This recipe makes 2 large portions, as I usually serve this for brunch on the weekends, as a main meal.

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[ingredients title=”Ingredients for the pancakes”]

• 2 eggs
• 1/4 cup of sugar
• 1/2 cup of milk
• 1 cup of flour
• a pinch of salt

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[ingredients title=”Ingredients for the nectarine sauce”]

• 4 ripe nectarines, chopped finely
• 1/4 cup sugar
• 4 tbsp water
• 1 tbsp Stroh, or any other strong, dark rum (optional)

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[ingredients title=”Other ingredients”]

• 1 ripe nectarine, chopped finely
• a handful of fresh mint leaves
• icing sugar
• 2 tsp butter
• 2 tsp Stroh

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[directions title=”Directions for the nectarine sauce”]

1. In order to be efficient, start with the nectarine sauce. Add the chopped nectarines to a sauce pan, together with the sugar, water and stroh. Bring to boil, then simmer on medium-low heat for about 20-30min, until the water has evaporated.
2. Don’t forget to stir from time to time to make sure nothing burns!

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[directions title=”Directions for the pancakes”]

1. First of all separate the eggs.
2. Beat the egg white until hard and fluffy with a mixer.
3. Beat the egg yolk with a pinch of salt, then slowly add the sugar. Mix well until it becomes cream coloured.
4. Slowly add the milk and the flour to the yolk and sugar mix.
5. Now it’s time to put away that mixer and start using a rubber spatula. Slowly and gently fold in the egg whites using the spatula. Avoid rapid movement as the batter will lose fluffiness.
6. Heat a small pancake pan. I use a 15cm one. Add 1 tsp butter and 1 tsp Stroh, then 1 ladle of batter. Keep the heat on medium-low, or else it will start burning.
7. Once golden, turn it upside down. Immediately, with two forks or two spoons, break the pancake apart.
8. Repeat until you finish the batter.
9. Serve this warm, with nectarine sauce and fresh nectarines on top. Sprinkle with a bit of icing sugar and fresh mint, and enjoy!

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Love, happyholism and nom-nom,

Ioana

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