Kaiserschmarrn (Austrian Shredded Caramelized Pancake)
In short: A fluffy, eggy pancake torn into bite-size pieces, caramelized in butter and dusted with sugar. Serve with plum compote or apple sauce. It takes about 35 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 15 min
- Resting
- 10 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 430 kcal
Kaiserschmarrn, the emperor's pancake, is a thick, fluffy batter cooked in a pan, torn into pieces while it is still soft and finished with butter and sugar until golden and lightly caramelized. Raisins are optional, and plum compote or apple sauce is the classic accompaniment. In Austria it is served as a sweet main course in mountain huts and at home. Whisking the egg whites separately makes it light.
Instructions
- If using raisins, soak them in the rum or warm water for 15 minutes, then drain.
- Whisk the egg yolks with the milk, flour, 2 tablespoons of the sugar, vanilla, lemon zest and salt until smooth. Let the batter rest for 10 minutes.
- Beat the egg whites with the remaining 2 tablespoons of sugar to stiff, glossy peaks. Fold them into the batter in two batches, keeping as much air as possible, then fold in the raisins.
- Melt 1 tablespoon of the butter in a 26 to 28 cm (10 to 11 inch) pan over medium heat. Pour in half of the batter, spread it evenly and cook for 3 to 4 minutes, until the underside is golden and the top is nearly set.
- Cut the pancake into quarters with a spatula and flip each piece. Cook for 2 minutes more, until golden underneath and cooked through.
- Tear the quarters into bite-size pieces with two forks. Add 1/2 tablespoon of butter and 1/2 tablespoon of sugar and toss for 1 to 2 minutes, until lightly caramelized. Keep warm in a low oven while you cook the second batch the same way.
- Pile onto plates, dust with powdered sugar and serve right away with plum compote or apple sauce.
Tips
- Fold the whites in gently and cook right away. If the batter sits, the foam collapses and the pancake turns dense.
- Use a heavy pan and medium heat. High heat browns the outside before the middle sets, and the torn pieces need a little time to caramelize at the end.
Questions and answers
What does Kaiserschmarrn taste like?
Like a sweet, fluffy pancake with a buttery, caramelized surface. The inside stays soft and custardy, and the raisins and tart compote add fruity contrast.
Is Kaiserschmarrn a dessert or a main dish?
Both. In Austria it is often a sweet main course, especially after a day in the mountains, and it also ends a meal as a dessert. Portions are bigger when it is the main dish.
Can I make Kaiserschmarrn without separating the eggs?
You can, but the result is denser and flatter. Separating the eggs and folding in beaten whites gives the light, airy texture that the dish is known for.
How long does it take to make Kaiserschmarrn (Austrian Shredded Caramelized Pancake)?
About 35 min in total: 20 min of preparation and 15 min of cooking.
How many calories are in Kaiserschmarrn (Austrian Shredded Caramelized Pancake)?
About 430 kcal per serving, with 12 g of protein, 57 g of carbohydrates and 17 g of fat. These values are estimates.
Nutrition per serving
| Calories | 430 kcal |
|---|---|
| Protein | 12 g |
| Carbohydrates | 57 g |
| Fat | 17 g |
| Fiber | 2 g |
| Sugar | 28 g |
| Sodium | 125 mg |
Estimated values, calculated from the ingredients.
