Kaiserschmarrn (German torn pancakes with apples). Delicious + the name is fun to say :)

Kaiserschmarrn (German torn pancakes with apples). Delicious + the name is fun to say :)

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Even just for a minute... Even though in countries such as Germany pancakes are served more as a dessert than a breakfast, I still can't help making these recipes for my breakfast. Earlier in the month I made some German Apple Pancakes which were a bit of an eye opener to me - because they made me realise I should have been experimenting with putting fruits in my pancakes, but for some reason I wasn't! Well, I've learnt my lesson now and I think you will be seeing a lot more fun and fruity pancake variations from me, I'll call it the Germany Month legacy. These pancakes were inspired by a recipe in one of my older editions of SBS Feast magazine. If SBS was a person then I think we would be awesome friends. Because we have so much in common! Sometimes I dream that SBS will give me a job travelling the world presenting a food show. That's my dream job - what's yours? Combine the flour, baking powder and cinnamon in a bowl. Make a well in the middle and add the soy milk and soda water. Stir with a whisk until batter is a smooth consistency (it doesn't matter if it's not completely smooth, as long as all the ingredients are combined). Heat a large frypan over a medium heat and add 1 tbsp margarine. Add about 1/4 of the batter to the pan at a time, you will need to cook them in 2 batches. Flip the pancakes after about 2-3 minutes, or when bubbles appear all around the edge of the pancake and the bottom looks golden brown. Add an extra tbsp of margarine to the pan and cook the second batch. Once cooked set the pancakes aside. Return the saucepan to the heat and add 2 tbsp of the margarine.

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