Protein Kaiserschmarrn
30 min · 39 g protein · 397 cals / serving
The Austrian shredded pancake, made with whipped egg whites, quark and a scoop of protein powder: a tall, fluffy pancake that you tear into pieces in the pan and toss with a little butter and sugar until the edges caramelize. Served with a warm raspberry compote and a snowfall of powdered sugar.
Ingredients
- 2 large eggs, separated
- a pinch salt
- 3/4 cup quark, low-fat, or nonfat Greek yogurt
- 1 scoop whey protein, vanilla
- 1/4 cup whole grain spelt flour, or all-purpose flour
- 1/4 cup skim milk
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 tsp lemon zest, finely grated
Raspberry compote
- 1 2/3 cups raspberries, fresh or frozen
- 1 1/2 tsp butter, divided
- 1 heaped tsp granulated sugar
To serve
- 1 tsp powdered sugar, for dusting
Steps
- Separate the eggs. Put all six whites in a clean bowl with the salt and whisk to firm, glossy peaks.
- In a second bowl, whisk the yolks with the quark, protein powder, flour, milk, baking powder, vanilla and lemon zest until smooth and thick. Stir in a third of the whites to loosen it, then fold in the rest gently with a spatula, keeping as much air as you can.
- Put the raspberries in a small pan over low heat for 4–5 minutes, until they collapse into a loose sauce. Taste, and add a few drops of liquid sweetener if they are very tart. Keep warm.
- Melt half the butter in a 10–11 inch nonstick skillet over medium-low heat. Pour in the batter, smooth it, cover and cook 7–8 minutes, until the underside is golden and the top has mostly set.
- Cut the pancake into quarters with a spatula and flip each piece. Cook 2 minutes, then tear it into bite-size pieces with two spatulas. Add the rest of the butter, sprinkle over the sugar and toss over medium heat for 2 minutes, until the edges caramelize and no wet batter is left in the middle of the pieces (160°F).
- Pile onto plates, dust with powdered sugar and serve hot with the raspberry compote.
Good to know
Mine came out flat and rubbery. Why?
Deflated whites and too much heat. Fold the whites in with a spatula rather than a whisk, and keep the pan on medium-low under a lid so the middle sets before the bottom scorches. Protein powder firms up faster than flour, so it punishes a hot pan more than the classic does. If your skillet is ovenproof, the safest route is 3 minutes on the stove, then 8 minutes in a 400°F oven before you tear it.
Applesauce instead of raspberries?
Unsweetened applesauce is the other classic and works just as well. It is sweeter and has less fiber, so the score drops to about 62 instead of 66.
Which protein powder?
A vanilla whey-casein blend stays the most tender. Pure whey works but sets a little firmer. Skip the powder entirely and add 2 more tablespoons of flour for a softer, more traditional pancake with about 10 g less protein per plate, at a score of about 60 instead of 66.
Per
- Calories
- 115
- Protein
- (42%)
- 11 g
- Fat
- (22%)
- 3 g
- Carbohydrates
- (36%)
- 11 g
- of which sugar
- 4 g
- Fiber
- 2 g
- Sodium
- 178 mg
More breakfast
Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 794 kcal goes into the pot and 779 g of ingredients comes out as about 690 g of food: 115 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.