Slopeside lunch or stay-at-home brunch – kaiserschmarrn is the king of sweet ski treats. The Austrian favourite is a thick, fluffy pancake, chopped up and topped with fruit. For a taste of the mountains at home, throw on an apron and follow this kaiserschmarrn recipe from Olympic skier and GB Snowsport Ambassador Charlie Guest.
• 4 apples, chopped into small pieces
• 4 tbsp sugar
• 3 tbsp raisins
• 3 tbsp rum
• 4 large eggs, separated
• Pinch of salt
• Lemon zest
• ½ tsp vanilla extract
• 120g flour
• 400ml milk
• 1-2 tbsp butter
• Icing sugar
- Put the apples in a saucepan and cover them with water.
- Add 2 tbsp of sugar and simmer until it becomes a thick paste. Set aside.
- Put the raisins and rum into a bowl, and microwave it for 15-30 seconds. Set aside to soak.
- In a medium bowl, beat the egg whites to soft peaks. Add a pinch of salt towards the end, then set aside.
- In a separate bowl, beat the egg yolks, vanilla, lemon zest and sugar until it’s pale yellow in colour.
- Add the milk and flour a little at a time and mix well.
- Fold in the egg whites and then let the batter rest for 10 minutes.
- Melt the butter in a 10-12 inch frying pan, over a medium heat.
- Pour in the batter and sprinkle most of the raisins over the top.
- Cover the frying pan and let the pancake cook for 10 minutes.
- Flip the pancake and cook it for 10 minutes on the other side.
- Cut up the pancake into bite-size pieces while it’s still in the frying pan, and cook for a little longer until the pieces are golden brown.
- Pile the pancake onto a plate, dust with icing sugar and top with the rest of the raisins.
- Serve with the apple sauce.
You could also swap the apple sauce for another kind of fruit compote, or get really creative and add in anything from nuts to chocolate. Find out about other pancake treats from around the world, and start planning your next ski trip to get a taste of the real thing this winter.