Austrian Shredded Pancake

We have the perfect breakfast recipe for you today. It is actually a dessert but no one needs to know. This Austrian Shredded Pancake recipe is an absolute treat, it is easy to make, and overloaded with flavour.

These Austrian vegan pancakes are an incredible recipe for beginners. So if you are just starting to venture into the kitchen and are ready to start testing your pancake game, keep this recipe close to you. 

We love pancakes at home, but sometimes they can be a bit of a hassle to make. Making the batter is fine, but knowing when to flip it so they're thoroughly cooked is another story. And then, the actual flipping, that's a skill on its own. 

The great thing about these Austrian vegan pancakes is that we have room for error. A lot of room! We are wrecking or shredding the pancakes after cooked. That's the whole point of this recipe. So if you mess it up, you actually didn't. 

Austrian shredded pancakes, if you've never heard of them, are a traditional dessert also known as emperor's mess. This is a really simple recipe that consists of making a batch of light fluffy pancakes and shredding them into bite-size pieces. A lot of people serve them with powdered sugar on top but you can get all sorts of creative and add syrup, fruit etc. 

Usually, the fruit comes in the form of a compote. I wanted to keep it simple for this recipe since it is something that I make for breakfast, and unless is a weekend, I don't have time to make a compote. 

I'm adding Amarena cherries to the batter to have a bit of fruit in there. They have a beautiful sweet and bitter taste and come in a syrup. I like using the syrup in which they are preserved to add a bit of sweetness to the batter. Or even drizzly a little bit on top of the finished product as well as maple syrup. It gives it a super unique and incredibly flavourful touch. 

We want light and fluffy pancakes so I recommend making only one pancake at a time. Also, I don't add too much batter to your frying pan, to make sure the pancake is fully cooked in the middle. That way you'll have more control and will be easier to gauge when it's fully done. 

Another useful tip is to always cook these beauties in medium heat. And be patient with them. The pancake should be golden brown on the bottom. And no liquid batter should be on the top anymore, you'll see it covered in little bubbles. That's your queue.

Flip your pancake, and remember, don't stress if it breaks. Cook it for another 3 minutes or until you see the golden brown colour on the side you are cooking. Take it out of the pan and roughly shred it with two forks. 

All done! You can top it off with powdered sugar but I didn't want to add the extra calories. It will be sweet enough! Maybe add some fruit on the side or coconut yogurt!