Oven-Baked Kaiserschmarrn

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Oven-Baked Kaiserschmarrn – An easy recipe for light, fluffy pancake bliss!

Vorbereitung10

Zubereitung30

Keyword: Pfannkuchen

Niveau: Easy

Servings:

Calories: 351kcal

Preheat your oven to 200°C (400°F) (conventional bake) and place your baking dish inside to heat up.

4 Eggs, 1 pinch Salt
First, insert the butterfly whisk. Separate the eggs and add the egg whites with a pinch of salt to the mixing bowl. Whip stiff for 5 min / Speed 3 without the measuring cup, remove the whisk attachment, and transfer the whipped egg whites to a bowl.
(No need to clean the mixing bowl before moving on to the next step!)
4 Eggs, 250 g Milk, 50 g Sugar, 1 packet Vanilla sugar, 130 g All-purpose flour
Next, add the milk, egg yolks, sugar, vanilla sugar, and flour to the mixing bowl and mix for 30 sec / Speed 4 into a smooth batter.
4 Eggs
Pour the batter into the bowl with the whipped egg whites and gently fold them together using a rubber spatula.
30 g Butter
Carefully take the hot baking dish out of the oven, add the butter, and let it melt. Spread the melted butter evenly across the bottom of the dish.
Pour the batter into the hot dish and bake on the lower oven rack for 15 minutes.
Remove from the oven, use a spatula to cut the pancake into quarters, and flip them over. Bake for another 10 minutes.
Powdered sugar, Powdered sugar
Remove from the oven again, tear or shred the pancake into bite-sized pieces using two forks or a spatula, and dust generously with powdered sugar.
Pop it back into the oven for about 5 minutes until beautifully caramelized.
Powdered sugar, Powdered sugar, Applesauce, Fresh berries
Serve warm, dusted with extra powdered sugar, alongside applesauce and/or fresh berries!

https://youtu.be/E4oBW4yukbY How to properly insert the butterfly whisk!
When whipping egg whites, it's super important to position the butterfly whisk correctly over the blades, otherwise your egg whites might not whip up stiff.