Kaiser Schmarren

This dish came from Eastern Europe and then Austria and Germany adopted it. This simple and filling dessert used to be a dish for the poor but obviously, it tasted so good that even the Kaiser craved it. Serve it with fresh fruit or compote. Preferrably apple or plum.

1 1/2 cups (375 mL) whole-wheat flour
3 large eggs
2/3 cup (167 mL) Sucanat® or Rapadura(TM)
1/4 cup (62 mL) milk
1/4 cup (62 mL) raisins
1/4 cup (62 mL) roasted almond slivers
2 Tbsp (30 mL) whipping cream
2 Tbsp (30 mL) melted butter
2 Tbsp (30 mL) rum
1 tsp (5 mL) sea salt
Pinch cinnamon
Pinch nutmeg
3 heaping Tbsp (45 mL) natural coconut butter

In a large bowl, whisk together all the ingredients, except the coconut butter, until smooth.

In a medium cast-iron pan, melt the coconut butter. Pour in the batter and cook it as a large pancake, over high heat. As it cooks, lift up the edges of the pancake to let the uncooked batter flow underneath. When it is completely set, tear the pancake into pieces with a spatula. Turn pieces over to cook on the other side until the edges turn golden brown.

This dish only takes a few minutes to make. You should watch it carefully so it doesn't become charred.

Place onto a dish and serve warm with apple or plum compote. Serves two.

Source: alive #210, April 2000