Kaiserschmarrn

Name: Kaiserschmarrn
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: German
Ingredients: 4 large Eggs, separated; 250ml Milk; 150g All-purpose Flour; 30g Granulated Sugar; 1 packet of Vanilla Sugar, 8 g; 40g Raisins, soaked; 2 tbsp Dark Rum, for soaking; or apple juice; 40g Unsalted Butter, divided; 2 tbsp Powdered Sugar, for dusting; 250g Apple Sauce, Apfelmus or Zwetschgenröster (plum compote); 1 pinch of Salt

Kaiserschmarrn is a light, fluffy shredded pancake with caramelized edges and a tender, cloud-like interior — a beloved Austrian treat. Plumped raisins and a splash of rum add warmth and depth, while a dusting of powdered sugar and a side of apple sauce make each bite irresistible. It's rustic comfort food that feels both elegant and homey.

Kaiserschmarrn is a light, fluffy shredded pancake with caramelized edges and a tender, cloud-like interior — a beloved Austrian t... Show more

Traditional German Recipe

Health Grade

D · Occasional

Rating

4.5

Time

30 min

Price

1,26 €

Calories

878 kcal

vegetarian

low sodium

kid friendly

comfort food

Method

Soak the raisins

Put the raisins in a small bowl and pour over the dark rum. Let them soak for 15 minutes so they plump up and turn juicy while you prepare the batter.

Separate and mix

Separate the eggs, placing the yolks in a large mixing bowl and the whites in a second clean bowl. Whisk the yolks with the milk, all-purpose flour, half of the granulated sugar, the vanilla sugar, and the salt until you have a smooth, thick batter with no dry pockets of flour left.

Whip and fold

Whisk the egg whites with the remaining sugar until they hold soft to medium peaks—they should look glossy and stand up gently when you lift the whisk. Lift the soaked raisins out of the rum, then fold the whites into the batter in 2 additions, using a light hand so you keep as much air as possible. Fold in the raisins just until evenly distributed.

Heat the pan

Set a large nonstick or well-seasoned skillet over medium heat and add half of the unsalted butter. Let it melt and foam gently, then swirl to coat the pan evenly.

Cook the pancake

Pour in the batter and spread it gently into an even layer. Cook for 4 to 5 minutes without stirring, until the underside is golden brown, the edges look set, and the top is only slightly wet in the center.

Flip and shred

Use a spatula to divide the pancake into 4 pieces and carefully flip each piece over. Add the remaining butter around and between the pieces, then use 2 forks or spatulas to tear the pancake into bite-size chunks. Cook, turning and tossing the pieces for 3 to 4 minutes, until they are puffed, cooked through, and lightly caramelized on the edges.

Dust and serve

Transfer the Kaiserschmarrn to plates or serve it straight from the pan. Dust generously with powdered sugar and serve right away with apple sauce on the side.