Traditional Austrian Kaiserschmarrn | Sweet & Fluffy Shredded Pancake
- Austria, Desserts & Sweets
Kaiserschmarrn is a traditional dessert from Austria. A sweet, fluffy pancake with rum-soaked raisins is torn into bite-sized pieces, caramelized and dusted with powdered sugar, and served with plum compote, applesauce or morello cherries.
Kaiserschmarrn can be translated into Emperor’s Mess or Emperor’s Scramble. The dish is named after the Austrian Emperor, Kaiser Franz Joseph I. (1830-1916). There are many stories about why and how the dish got named after the Emperor. However, no matter which story is true, all of them share, that the Emperor had a fondness for sweet treats like this.
Ingredients you will need for this recipe:
- all-purpose flour
- white granulated sugar
- vanilla sugar
- salt
- eggs
- milk
- butter
- raisins
- rum
- powdered sugar
How to make traditional Kaiserschmarrn:
(1) Prepare the ingredients
In a small bowl, soak 30 g of raisins in 2 tablespoons of rum.
Separate the egg yolks from the egg whites. Set the egg yolks aside, and whip the egg whites with a pinch of salt, until stiff.
(2) Making the pancake batter
In a large mixing bowl, add 200 g all-purpose flour, 55 g white granulated sugar, 1 tablespoon vanilla sugar, a pinch of salt, 4 egg yolks, and 300 ml milk. Mix everything together, until it becomes a smooth, thick batter. Finally, fold the stiffly beaten egg whites into the batter, until everything is well combined.
(3) Make the pancake
In a large pan, melt 40 g of butter. When the butter starts to bubble, pour in the pancake batter, and turn the heat to medium-low. When the batter starts to form some bubbles on top, flip the pancake. Both sides should be golden brown.
Note: Since the pancake is very thick, it is easier to flip the pancake by cutting the pancake in quarters and flip the pancake one quarter at the time.
Using two forks, tear the pancake into bite-sized pieces. Drain the raisins, discard the leftover rum, and add the drained raisins to the pancake. Let it cook for other 3 min, to caramelize the raisins.
(4) Serve
Dust the pancakes with powdered sugar and serve in the pan. Traditionally, Kaiserschmarrn is served with with plum compote, but you can use also use applesauce or any other fruit preserve or even some morello cherries.
Traditional Austrian Kaiserschmarrn | Sweet & Fluffy Shredded Pancake
Course: Desserts & SweetsCuisine: AustriaDifficulty: Easy5
minutes15 - 20
minutes20 - 25
minutesKaiserschmarrn is a traditional dessert from Austria. A sweet, fluffy pancake with rum-soaked raisins is torn into bite-sized pieces, caramelized and dusted with powdered sugar, and served with plum compote, applesauce or morello cherries.
Ingredients
200 g all-purpose flour
55 g white granulated sugar
1 tablespoon vanilla sugar
a pinch of salt
4 eggs
300 ml milk
40 g butter
30 g raisins
2 tablespoons rum
powdered sugar for dusting
Directions
Prepare the ingredients
In a small bowl, soak 30 g of raisins in 2 tablespoons of rum.
Separate the egg yolks from the egg whites. Set the egg yolks aside, and whip the egg whites with a pinch of salt, until stiff.
Making the pancake batter
In a large mixing bowl, add 200 g all-purpose flour, 55 g white granulated sugar, 1 tablespoon vanilla sugar, a pinch of salt, 4 egg yolks, and 300 ml milk. Mix everything together, until it becomes a smooth, thick batter. Finally, fold the stiffly beaten egg whites into the batter, until everything is well combined.
Make the pancake
In a large pan, melt 40 g of butter. When the butter starts to bubble, pour in the pancake batter, and turn the heat to medium-low. When the batter starts to form some bubbles on top, flip the pancake. Both sides should be golden brown.
Note: Since the pancake is very thick, it is easier to flip the pancake by cutting the pancake in quarters and flip the pancake one quarter at the time.
Using two forks, tear the pancake into bite-sized pieces. Drain the raisins, discard the leftover rum, and add the drained raisins to the pancake. Let it cook for other 3 min, to caramelize the raisins.
Serve
Dust the pancakes with powdered sugar and serve in the pan. Traditionally, Kaiserschmarrn is served with with plum compote, but you can use also use applesauce or any other fruit preserve or even some morello cherries.
