Palatschinken (Crepes) or Kaiserschmarrn
3/4 cup unbleached white flour
1 teaspoon sugar
1/4 teaspoon salt
1 teaspoon cornmeal
2 teaspoon Ener-G egg replacer whisked into 3 tablespoon water
1 cup soymilk
1/4 cup water (or less)
1 teaspoon vanilla extract
1 tablespoon canola oil (and more for frying)
1/4 cup raisins (if making Kaiserscharrn)
I am a German vegan living in the US and missing my family's pancakes/palatschinken (part of my family is Austrian), and kaiserschmarrn. I modified this from a non-vegan recipe. If you tweak it and it turns out better, let us know. I think they are good as is, but you never know.
Combine the flour, sugar, salt, and cornmeal in a large bowl. Stir in the whisked egg replacer, adding soymilk in 1/4 cup increments until you get a smooth batter.
Add water, canola oil, and vanilla extract and stir well. Cover and let sit for 30 minutes on your counter or in your fridge. (My mom uses sparkling water instead of plain water, but it's ok with either).
Heat a lightly oiled pan on medium-high heat. Add a ladle full of batter and turn the pan to spread it evenly. When you can't see any moist spots anymore and the rim of the crepe is crisp, turn the crepe over (either by flipping the pan over onto a plate, using a spatula, or doing the skillful pan-flip).
If you are making Kaiserschmarrn, tear/cut the pancake into shreds with your spatula when one side is almost done, add some raisins, and finish frying until it turns a dark golden brown. Kaiserscharrn is served with powdered sugar on top.
It's helpful to keep a plate in a pre-warmed oven, so that you can stack the crepes on it to keep them warm until serving.
Since I made these with sugar and vanilla extract, they are meant to be sweet, but you could make them savory if you omit those two ingredients.
I love these with cinnamon sugar, apple sauce, vanilla sugar, chocolate syrup, bananas, soy yogurt, or agave syrup (not all together of course).