Kaiserschmarrn is a German pancake that is scrambled or broken up into small pieces as it cooks.
1 cup whole milk
4 large eggs
1 tablespoon cane sugar
1 teaspoon vanilla
pinch sea salt
1 1/2 cups white spelt or all-purpose flour
2 – 4 tablespoons clarified butter, ghee, or butter
- Whisk the milk, eggs, sugar, vanilla and salt together. Add the flour and whisk until smooth.
- Heat a 10-inch cast iron skillet over medium-high heat and add 1 tablespoon butter. Once butter has melted pour in some of the batter and let cook until it barely begins to set. Using a metal spatula, scramble the pancake batter and separate it into small pieces, stirring and flipping often until the pieces are nicely browned. Remove onto a plate and repeat with remaining butter and batter. Serve sprinkled with powdered sugar or cinnamon sugar alongside fruit preserves.