Any chocolate lover is sure to LOVE this recipe! Last year I made a more traditional version of the Austrian dessert/breakfast, and you all seemed to love it! I'm a huge fan of kaiserschmarrn myself and so I decided I had to make another variation of it, this time with my favourite flavour: chocolate. Of course I would recommend you try the traditional version too, but once you've gotten to know the dish and feel ready to branch out, please give this one a go as it is SO DANG YUM!
Ingredients:
150g all purpose flour
20g cocoa powder
1tsbp melted vegan butter
315g unsweetened soy milk
1tbsp apple cider vinegar
1tsp baking powder
1/4tsp baking soda
a pinch of salt
30g granulated sugar
2tbsp brown sugar + 1tbsp butter for frying
Method
Start by mixing flour, cocoa powder baking powder, baking soda, 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 and let it 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. Add to a bowl and serve with powdered sugar, chopped chocolate and a lil bit of yoghurt or whipped cream. Enjoy!
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