Kaiserschmarrn is a classic Austrian shredded pancake dessert, but Schmarrn can also be enjoyed in savory dishes, too. Served with vegetables and seasoned with delicious spices, it's a wonderfully fluffy, tasty and irresistible dish. Curry powder is perfect for this recipe as the refined mix of piquant spices gives the Schmarrn an exotic flavor.
Ingredients 2 Portions
- 4 Carrots, medium-sized
- 0.25 Zucchini
- 1 Egg
- 100 gYogurt
- 3 tbsp.Chives, freshly chopped
- 2 tbsp.Coconut flakes
- 55 gWholemeal spelt flour
- 3 tbsp.Sesame oil
- 0.25 tsp.Cinnamon, Ground
- 1 tsp.Curry Powder
- 1 pinchSea Salt, Coarse
Finely grate the carrots and zucchini.
Combine the egg, yogurt, sea salt, chives, ground cinnamon, curry powder and coconut flakes and grated vegetables. Add flour and stir until smooth.
Heat the oil in a pan and add the mixture in an even layer.
Fry the pancakes on both sides over a medium heat until golden brown. Then use a knife or spoon to divide into bite-sized pieces, dish out onto plates and enjoy.
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