For this week’s summer camp cooking session, I have a yummy recipe that is popular in Austria and Southern Germany. Kaiserschmarren are sweet, fluffy shredded pancakes that take their name from Kaiser Franz Joseph I who allegedly loved this dish.
As before – and I always tell me children this – first read the whole recipe through from start to finish, then gather all your ingredients and utensils before you begin. At the end of the recipe, I’ve also highlighted which parts I think are particularly suitable for kids to help with, though of course you need to judge that a little yourselves depending in your kids’ ages and abilities. This recipe does involve handling a hot pan, but if you trust your kids near a cooker this is a perfect recipe for them to get involved in as it doesn’t matter it the pancakes fall apart when you flip them – you’re gonna shred them anyway! Both my 5 yr old and my 9 yr helped with these, and the little one was actually the best at flipping.
This recipe is suitable for: gluten free, vegetarian, nut free.
(serves 2 adults & 2 children)
- 6 eggs
- 45g sugar
- a pinch of salt
- 1 teaspoon vanilla essence
- 200g plain flour (gluten free if required)
- 600ml milk
- 6 teaspoons butter
- Icing sugar and blueberries to serve
(to increase to four large portions, use 8 eggs, 60 sugar, 260g flour, and 800ml milk)
- 2 mixing bowls
- Hand held mixer
- Kitchen scales
- A teaspoon
- Frying pan
- A ladle
- 2 spatulas or a spatula and a wooden spoon
- Oven proof dish (optional)
- Separate the eggs, and whisk the egg yolks with the sugar, salt and vanilla until light and creamy.
- Alternating, add the flour and milk in bit by bit and whisk into a smooth batter.
- In a separate bowl, whisk the egg whites until they are stiff. If you have never done this before, you may be wondering how to know when they are stiff enough. If you carefully tilt the bowl and the egg white doesn’t move, then you are probably done. I took a photo to demonstrate it for you:
- Fold the whisked egg whites in to the rest of the batter and till just mixed in – don’t mix any more then necessary, otherwise you will loose all the air and fluffiness out of it.
- On a low heat, melt a teaspoon of butter in a large frying pan. Add two ladles of batter and cook until the underside starts to turn golden.
- Flip the pancake and immediately pull it apart in to smaller pieces e.g. with two wooden spoons or spatulas, like so:
- Keep cooking for a little longer, until the shredded pancakes starts to go golden brown.
- Serve sprinkled with icing sugar and topped with blueberries.
You can either serve the pancakes as they come, or heat your oven to 80 C and keep all the portions warm in an oven proof dish until you are ready to serve everyone at once. This should make around six large pancakes, which for us was enough for two large adult and two smaller child portions. Though my youngest has already declared that I need to make more next time!
Tip: I recommend giving the batter a quick stir in between each pancake, as it will start to separate with the light egg white rising to the top.
What kids can help with
- Measuring ingredients.
- Adding ingredients.
- Whisking (my 5 yr old needs help holding the mixer but my 9 yr old can manage on his own).
- Flipping and pulling apart the pancakes (depending on age and confidence – I have my kids wear long sleeves in case their arms accidentally touch the edge of the frying pan).
- Handling the hot oven, if using.
- Whisking, if child is too young to handle mixer.
- Cooking pancakes/ handling the hot frying pan.
If you enjoyed today’s activity, please feel free to leave a comment or tag me in on Twitter and Instagram. Remember to use the hashtag #BearAndFoxSummerCamp if you are sharing any photos. If you are looking for other recipes to make, check out our complete recipe archive.
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