So much has been going on in life lately! Our business has seen some awesome growth these past few weeks. It has been really nice to see things take off, but also completely exhausting as I’m basically trying to juggle two jobs right now. I’ve definitely realized how much work it takes to own a business, but I wouldn’t trade it for anything!
Jacob just started a new diet. He’s been feeling sick after eating food lately, so his doctor prescribed to him an anti-inflammatory diet (aka AIP diet). Guys, this diet is hardcore. You basically have to eliminate everything from your diet except fruits, veggies, white meat, and nuts. And Jacob has to stick to this diet for three weeks! THREE weeks! That means no chocolate chip cookies…Life is rough.
Of course, being the supportive wife that I am, I have agreed to stick to this diet as well (with a few sneaky exceptions here and there. He definitely caught me in the kitchen sneaking cereal the other morning. Sorry Jake!). Needless to say, I have had to get very creative with cooking meals this week to keep the hubby’s belly full! I have made everything from quinoa pancakes, to dairy free ice cream and avocado turkey burgers, it’s been one crazy week of experimenting (does anyone have any good recipes for us to try?). But somehow we’ve survived it.
Also, since we just can’t seem to stop traveling, we booked flights to the Middle East! We are heading to Greece, Jordan, Israel, Egypt and the UAE in October. I am sooo stoked for this next adventure, which will mean all new photos and Middle Eastern recipes to share with you. I can’t wait!
Ok, now that you are all caught up with things, it’s time to introduce today’s recipe: Austrian Pancakes (or Kaiserschmarrn). While I never actually got my hands on this breakfast while Jake and I were in Austria, I figured it was about time I share another breakfast recipe on the blog. Because you can never have too many breakfast recipes! Who else is a breakfast fan?!
I like to think of Austrian pancakes as a cross between a Dutch baby, a crepe and a pancake. Except unlike pancakes, when you flip an Austrian pancake over you don’t have to worry if it falls apart (phew!) because you’ll end up tearing the fluffy pancake into little bit size pieces. This just makes it easier to shovel that goodness into your mouth!
While Austrian pancakes are traditionally served for brunch or dessert, I think they are delicious served for breakfast. I love to enjoy my Austrian pancake with a little strawberry compote and a nice dusting of powdered sugar on top. Sooo yummy! My mouth is watering just thinking about this sweet, sweet goodness…
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Austrian Pancakes are light, fluffy and have just the right amount of sweetness to satisfy any sweet tooth. Enjoy them for breakfast, brunch or dessert! And you certainly can't go wrong with a little strawberry compote and powdered sugar dusted on top.
- 3 tbsp raisins
- 3 tbsp water (or rum)
- 1 cup milk
- 5 eggs
- 1/4 cup white sugar
- 1/2 tsp vanilla extract
- dash of salt
- 1 cup all-purpose flour
- 3 tbsp unsalted butter, divided
- 1/4 cup powdered sugar
- 2 cups strawberries sliced
- juice of half a lemon
- 1/4 cup sugar
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In a small bowl, soak the raisins in water (or rum) for 15 minutes then drain. In a medium bowl, whisk together the milk, eggs, sugar and vanilla. Gradually stir in the flour and the raisins.
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In a large skillet, melt 2 tablespoons of butter over medium heat. Pour the batter into the pan rotating pan slightly to spread the batter out, if necessary. Cook 4-5 minutes or until the bottom is lightly golden.
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Carefully slide a spatula around the edges of the pancake and then flip. It's ok if the pancake tears at this point. Cook for another 4-5 minutes or until golden brown.
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Using a fork or your fingers, tear the pancake into bite size pieces. Drizzle with the remaining butter and sprinkle with powdered sugar. Gently toss the pieces over medium heat until the sugar has caramelized. Serve with additional powdered sugar and strawberry compote if desired.
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In a small saucepan, combine the strawberries, lemon juice and sugar and simmer over low heat for 15 to 20 minutes.
Adapted from 196 Flavors.
Also try my Belgian Liege Waffles!
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