Shredded Pancake

This pancake recipe has an Austrian origin. The Kaiserschmarrn is a classic there.

I made an easy bastard version of it. But it tasted great after a holiday in Japan. It was the perfect combination with the bowl of freshly made fruit salad.

Fruit salad was something I was looking forward to eat. The first stop at the supermarket was the fruit section. I loaded my shopping basket with a wide assortment of fruits for 11,50 €. After my experience with Japanese fruit I would have paid there about 45 € for the basket.

Back to my shredded pancake.

Recipe:
3 free range eggs
100 g flour
1/2 tsp baking powder
1 tbsp vanilla sugar
1 pinch of salt
120 ml whole milk
1 1/2 tsp melted butter
20 ml sparkling water
2 tbsp brown sugar
2 tbsp butter

Beat eggs, melted butter,vanilla sugar and salt together. Add flour and baking powder. It makes a thick paste.
Loosen with milk and sparkling water. Let the batter sit for 30 min.

Heat up the grill in your oven to 180 C.
Brush rapeseed oil in a wide 26cm pan and heat it up to medium high heat.
Pour the batter in and reduce the

 heat to medium. Wait until you can loosen the pancake from the sides of the pan. When it has taken a bit of colour, stick the pan under the grill. After 5 min check.

When it is risen and dried out, get the pan back on the hob and take 2 spatulas and shred the pancake. Add butter to the pan and start to stir the pieces. After a couple of minutes, sprinkle the sugar and bake until done.