Austrian Shredded Pancake (Kaiserschmarrn)
Kaiserschmarrn Say it: KY-zer-shmarn
Kaiserschmarrn is a beloved Austrian dessert-like pancake, named for Emperor Franz Joseph and served in mountain inns, city cafés and family kitchens. A fluffy batter is cooked in butter, then torn into golden, caramelized pieces and dusted with powdered sugar. The texture is somewhere between pancake and soufflé, with crisp edges and a soft, airy centre. Raisins add little pockets of sweetness, and a spoonful of plum compote balances the richness. It is eaten as a sweet lunch, afternoon treat or dessert.
Austrian Shredded Pancake (Kaiserschmarrn)
Kaiserschmarrn
Pronounced KY-zer-shmarn
- Serves
- 4
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Optional
Method
If using raisins, soak them in the rum or warm water for 10 minutes, then drain well.
Separate the eggs. In a large bowl, whisk the yolks with the milk, flour, 1 tablespoon of the granulated sugar, the vanilla sugar, salt and lemon zest until smooth.
In a clean bowl, beat the egg whites to soft peaks, add 1 tablespoon of the granulated sugar, and continue beating until stiff and glossy.
Fold one-third of the whites into the yolk batter to loosen it, then gently fold in the rest until no white streaks remain.
Melt 2 tablespoons of the butter in a 10–12 inch (25–30 cm) nonstick skillet over medium heat. Pour in the batter, scatter the drained raisins over the top if using, cover, and cook for 4–5 minutes, until the bottom is golden and the top is mostly set.
Slide the pancake onto a plate, invert it back into the skillet, and add 1 tablespoon of the butter around the edge. Cook for 2–3 minutes more, until the second side is golden.
Tear the pancake into bite-size pieces with two forks or a spatula. Add the remaining 1 tablespoon butter and the remaining 1 tablespoon granulated sugar, then toss over medium-high heat for 3–4 minutes, until the edges are crisp and caramelized.
Pile onto warm plates, dust generously with powdered sugar, and serve immediately with plum compote.
Regional variants
Some cooks add a splash of rum to the raisins, and in many homes Kaiserschmarrn is served with apple sauce instead of plum compote.
Cook's notes
- Beat the egg whites only to stiff, glossy peaks; overbeaten whites are dry and hard to fold into the batter.
- Use a wide 10–12 inch (25–30 cm) nonstick skillet so the pancake cooks through before the bottom darkens.
- Tear the pancake while it is still hot and let the pieces sit for a minute between tosses so they caramelize rather than steam.
Serve with
Plum compote (Zwetschkenröster) or apple sauce, and a glass of cold milk or coffee.
Make ahead and storage
Best served immediately; keep warm in a low oven (200°F/90°C) for up to 15 minutes, or reheat leftovers in a buttered skillet until crisp.
