Kaiserschmarrn is an Austrian dessert that may look a little messy, and this one might be the ugliest version of the dish I've made so far, haha. However it is super tasty and works great as a weekend brunch or as a dessert! The addition of blueberries in this made it just a little more refreshing, and added some nice texture to the dish. I've made both a regular kaiserschmarrn recipe before and a chocolate version, so if you like this one feel free to check those out too!
Ingredients:
150g all purpose flour
1tsbp melted vegan butter
300g unsweetened soy milk
1tbsp apple cider vinegar
1tsp baking powder
1/4tsp baking soda
a pinch of salt
35g sugar
0,5tsp cardamom
70g fresh blueberries
For frying:
2tbsp brown sugar + 1tbsp butter
Toppings: powdered sugar
fresh blueberries
Blueberry sauce 100g frozen Blueberries
10g sugar
1tsp lemon juice
Method
Start by mixing flour, baking powder, baking soda, cardamom, salt and sugar in a bowl. Add apple cider vinegar to the soy milk and let it curdle for a few minutes. Once thickened, add to the dry ingredients along with the melted vegan butter. Mix until just combined. In a large non-stick (or lightly greased) skillet, add the batter. Sprinkle on the blueberries evenly. Let the batter cook for a few minutes on medium heat until almost cooked through (Just make sure there is no raw batter on top that will splatter if you flip it). Flip the pancake, either by dividing it into 2 or 4 pieces or by flipping it whole. Cook until the entire pancake is cooked through. Use your spatula to cut it into small pieces and add the butter and brown sugar. Cook until the pieces are golden and crispy. Make the blueberry sauce by adding frozen blueberries, sugar and lemon juice to a saucepan and simmering until it's reduced down to your desired consistency. Add to a bowl to serve alongside your Kaiserschmarrn. Transfer the Kaiserschmarrn to a bowl, sprinkle on fresh berries and powdered sugar and serve with the blueberry sauce. Enjoy!