In my childhood we used to go on skiing holidays every winter. I have so many great memories – snowball fights with my brother, sledging down the hills, beautiful mountains and truly amazing food! I love the Austrian cuisine and when I was living in Munich, there was still this influence and Kaiserschmarrn was easy to find on the dessert menu. Since I am living in Hamburg, this is not the case anymore so I was very happy when I found this vegan recipe! And it convinced me again that homemade food is simply the best.
- 130 g soy cream
- 160 g flour
- 1 pinch of salt
- 1/2 tsp ground vanilla
- 1 tsp baking powder
- 50g sugar
- 150 ml rice milk (or any other plantbased milk)
- 30 g cashew butter
- 1/2 tbsp margarine
- bit icing sugar
- Toppings as you like: cherries, strawberries or vanilla sauce
- Whip the cream until stiff. To be honest, it didn’t work 100% for me as with “normal” cream, so don’t worry too much if it doesn’t work perfectly for you neither.
- Mix the flour, salt, vanilla, baking powder and sugar in a bowl and combine with the milk. Whisk until smooth.
- Add the cashew butter and gently fold the cream into the batter.
- Heat the margarine in a pan and pour in the batter. Bake for 4 minutes from one side.
- With the help of a second pan, turn over the pancake-like batter and bake for another 4 minutes. With a fork, pull into small chunks and serve with icing sugar and cherries or any other topping you like.
This recipe is from “Vegan to go” by Attila Hildmann.