Separate the eggs and whisk the egg whites with the salt in a clean, grease-free bowl until stiff peaks form.
Stir the egg yolks with the whole milk, honey and rice flour in a large bowl until smooth. Gently fold in the whisked egg whites so the batter stays airy.
Melt the butter in a large non-stick frying pan over a medium heat. Pour in the batter and cook until the underside is golden brown and the top is starting to set.
Roughly quarter the pancake, turn it carefully and cook briefly on the other side. Then tear it into irregular pieces in the pan.
Toast the pieces briefly in the butter until they're lightly browned outside and still moist inside.
Serve warm, ideally straight from the pan.
Good to know
Kaiserschmarrn can taste completely classic even when it's gluten-free. Golden brown outside, soft inside – that's exactly how it should come out of the pan.
Swaps
Butter → ghee (usually contains a little less milk solids) | Whole milk → lactose-free whole milk (same nutrient base) | Honey → date paste (adds small amounts of fibre and minerals) | White rice flour → buckwheat flour (usually a little more fibre and more flavour of its own)
Allergens
Contains egg and milk, and depending on production the rice flour may carry traces of other allergens. Usually well suited to children; unproblematic during pregnancy with fresh, fully cooked eggs.
