Austrian kaiserschmarrn recipe
Kaiserschmarrn, also called the Emperor’s Pancake, is a fluffy, caramelized Austrian pancake that’s torn into rustic pieces, dusted with powdered sugar, and served with fruit compote or applesauce. It’s simple, cozy, and irresistibly delicious.
Equipment
- whisk or electric mixer
- 10–12 inch nonstick or cast iron skillet
- Fork for tearing
Ingredients
- 4 No large eggs
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup milk
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter
- Powdered sugar for dusting
- Raisins or sliced apples optional
- Fruit compote or applesauce for serving (optional)
Instructions
Separate and prepare eggs
- Crack the eggs and separate the yolks and whites into two bowls. In the bowl with yolks, whisk together the flour, sugar, milk, and salt until smooth. The batter should be thick but pourable.4 No large eggs, 1/2 cup all-purpose flour, 1/4 cup granulated sugar, 1/2 cup milk, 1/4 teaspoon salt
Whip the egg whites
- Using a whisk or electric mixer, beat the egg whites until stiff peaks form. This step is what gives the pancake its light, airy texture.
Fold the batter
- Gently fold the whipped egg whites into the yolk batter in two to three additions. Use a spatula and light movements to keep the air in the mixture.
Cook the pancake
- Heat the butter in a skillet over medium heat. Pour in the batter, spreading it evenly. If using raisins or apples, scatter them over the surface. Cook for 3 to 4 minutes until the bottom is golden and set.2 tablespoons unsalted butter, Raisins or sliced apples
Flip and tear
- Use a spatula to cut the pancake into halves or quarters, then flip each piece. Cook another 3 to 4 minutes until cooked through. Use two forks or the spatula to tear the pancake into rustic bite-sized pieces directly in the pan.
Caramelize lightly
- Optional but delicious: sprinkle a teaspoon of sugar over the torn pieces and let them caramelize in the skillet for a minute.
Serve
- Transfer the Kaiserschmarrn to plates, dust generously with powdered sugar, and serve with fruit compote or applesauce on the side.Powdered sugar, Fruit compote or applesauce
Notes
- Egg whites are key: Whipping them until stiff peaks form gives the dish its signature fluffiness.
- Caramelize for flavor: A sprinkle of sugar in the pan adds a golden, crunchy finish.
- Serving style: Kaiserschmarrn is meant to be torn and rustic, don’t worry about perfect shapes.
- Make it your own: Add rum-soaked raisins, grated apples, or even a pinch of cinnamon for extra warmth.
- Best fresh: Eat it straight from the pan, it loses its fluff if left too long.
Nutrition
Calories: 280kcal | Carbohydrates: 32g | Protein: 9g | Fat: 12g | Fiber: 1g | Sugar: 14g