Dinkel Vollkorn Kaiserschmarrn Recipe

I just tried making this killer Kaiserschmarrn and, honestly, mixing wholegrain flour, perfectly separated eggs, and even throwing in some rum-soaked raisins totally turned my lazy weekend into this messy, fun food adventure that i never expected to be so epic.

I love making my Dinkel Vollkorn Kaiserschmarrn because it feels hearty with real nutrition. I like using whole milk, egg yolks and whites, and dinkel Vollkornmehl for protein and fiber.

The touch of sugar, vanilla and even rum-soaked raisins makes it a flavorful treat that’s both satisfying and nutritious.

Ingredients

• Dinkel Vollkornmehl: whole grain flour that gives extra fiber and a nutty taste to the dish.
• Eggs: yolks enrich flavor while whites bring lightness and much needed protein.
• Whole milk: adds creamy texture and subtle sweetness to balance overall flavors.
• Granulated sugar: lightly sweetens the batter and helps blend all the flavors.
• Vanilla sugar: adds an aromatic touch that really boosts the dessert’s taste.
• Raisins: optional bursts of natural sweetness and extra fiber when soaked in dark rum.
• Salt: a pinch lifts the flavors and balances the sweetness perfectly.
• Butter: essential for frying and gives a crispy, golden outside every time.
• Powdered sugar: a light dusting on top finishing it off with extra appeal.

Ingredient Quantities

• 150 g Dinkel Vollkornmehl
• 2 eggs, separated into yolks and whites
• 300 ml whole milk
• 1 pinch salt
• 1 tbsp granulated sugar
• 1 tsp vanilla sugar
• 30 g raisins (optional, soaked in 1 tbsp dark rum for about 15 mins)
• 2 tbsp butter (for frying)
• Powdered sugar (for dusting)

How to Make this

1. If you want raisins in your dish, soak 30 g raisins in 1 tbsp dark rum for about 15 minuts and set aside.

2. In a bowl, mix 300 ml whole milk with 2 egg yolks, 1 tbsp granulated sugar, 1 tsp vanilla sugar and a pinch of salt until well combined.

3. Gradually add 150 g Dinkel Vollkornmehl into the milk mixture while whisking to avoid lumps.

4. In another bowl, beat the 2 egg whites until stiff peaks form.

5. Gently fold the beaten egg whites into the batter making sure you don’t overmix.

6. Heat 2 tbsp butter in a nonstick pan over medium heat.

7. Pour the batter into the pan and if you are using raisins, sprinkle them evenly over the top.

8. Let the batter cook for about 3-4 minutes until the underside turns golden, then using a spatula, break the pancake into pieces and flip them to cook evenly.

9. Cook for another 2-3 minutes until all pieces are nicely browned.

10. Transfer the Kaiserschmarrn to a plate and generously dust with powdered sugar before serving. Enjoy!

Equipment Needed

1. A small bowl for soaking the raisins in dark rum
2. A large mixing bowl for whisking together the whole milk, egg yolks, sugars, and salt
3. A whisk to blend the ingredients and prevent lumps
4. A separate bowl to beat the egg whites until stiff peaks form
5. Measuring cups and spoons accurate enough to measure 300 ml milk, 150 g flour, and other ingredients
6. A nonstick frying pan for cooking the Kaiserschmarrn
7. A spatula for breaking up and flipping the pancake pieces
8. A serving plate for dusting the finished dish with powdered sugar before serving

FAQ

• What exactly is Dinkel Vollkorn Kaiserschmarrn? It’s a kind of shredded pancake made with whole spelt flour that comes out fluffy and a bit sweet with that whole “old world” twist.
• Do I really have to separate the eggs? Yes, separating the yolks and whites helps the batter get a lighter texture but if you’re in a rush you might skip it; however, it’s recommended for the best result.
• Can I leave out the rum-soaked raisins? Sure thing! The raisins are optional so if you don’t like the taste of rum, you can leave them out or simply add plain raisins.
• How can I tell when to flip or shred the pancake? Look for the edges to start pulling away from the pan and the bottom should be a nice golden colour; then it’s time to break it up into pieces.
• Any ideas on what to serve it with? It’s awesome with a dusting of powdered sugar and a side of apple sauce or fresh berries, but feel free to get creative with your toppings.

Dinkel Vollkorn Kaiserschmarrn Recipe Substitutions and Variations

• Try using spelt wholemeal flour instead of Dinkel Vollkornmehl if you cant get your hands on it.
• If you’re out of whole milk, almond or soy milk works fine though it might slightly change the taste.
• You can swap raisins with dried cranberries for a fun twist.
• Instead of butter for frying, coconut oil is a ready substitute that gives a different flavor.
• Replace granulated sugar with brown sugar to add a hint of caramel to your dish.

Pro Tips

1. One thing i learned is that when you mix in the flour slowly into your milk and yolk mix, you can avoid clumps and get a smoother batter. Seriously, a few extra minutes whisking makes a huge difference.

2. A tip i personally love: beat the egg whites until they’re super stiff before you fold them in. Be super gentle while mixing them back in so they dont lose their fluffiness, which helps the pancake get that light, airy texture.

3. Make sure your butter is at the right heat before you pour in the batter. Too hot will burn it and too cold wont give you a nice crispy golden underside. Testing with a tiny drop of batter sometimes helps.

4. If you’re using raisins, soaking them in rum is a smart move but don’t forget to drain them a bit before sprinkling them evenly over the top. That way, you get bursts of flavor without watering down your batter.