Kaiserschmarrn

Traditionally served with powdered sugar, plum compote, or apple sauce, this beloved Kaiserschmarrn - Austrian Torn Pancakes recipe dates back to the Austro-Hungarian Empire. Made with simple pantry staples like eggs, milk, flour, and sugar, Austrian torn pancakes are perfect for breakfast, brunch, or dessert.

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Ingredients and substitutions for Austrian Torn Pancakes (Kaiserschmarrn)

• Flour: Plain or all purpose flour helps give the pancakes structure and forms the batter to cook nice pancakes. Plain flour additionally helps to soak up a little of that milk and egg moisture giving us a nice smooth batter that isn’t too runny.
• Sugar: The three types of sugar here all provide a different important feature. The fine granules of superfine or caster sugar dissolve into our batter and add sweetness without adding additional flavors to the batter. The granulated sugar adds crunch and a textural difference and the confectioner’s or icing sugar adds a light sweetness that is perfect at serving.
• Eggs: The eggs add structure and bind everything together so are essential. With the whipped room temperature egg whites giving these pancakes their signature fluffy interior so it is not recommended to replace.
• Milk: Whole milk was used here and helps add moisture to our pancakes and balance out the flavors from eggs for the moisture in our batter. It also gives it the light result without becoming stodgy. You could substitute with creamy non dairy milk of your preference.
• Sultanas or raisins: These help add a traditional element to this dish with either sultanas or raisins working here. If you hate them, you could replace with roughly chopped dried dates for a similar flavor or simply omit.
• Vanilla extract and salt: Helping add nuance to the flavor of the pancakes, these help make the dish what it is.

See recipe card for quantities.

How to make Kaiserschmarrn:

Step 1: Whisk: The egg yolks, flour, sugar, extract and salt in a bowl.

Step 2: Whites: Whip the egg whites in a clean dry bowl until stiff.

Step 3: Fluffy batter: Fold the whipped egg whites in the egg yolk batter until smooth.

Step 4: Cook: Pour the batter into a heated heavy based frying pan until golden on one side.

Step 5: Flip and tear: Flip and cook until golden before 'cutting' with a spatula.

Step 6: Caramelize: Top with remaining pieces of butter and sprinkle over sugar, grilling until golden.

Step 7: Plate up: Serve up and sprinkle over powdered sugar. Serve with jam or apple sauce and dig in!

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Kaiserschmarrn

Sylvie Taylor

These fluffy Austrian pancakes are torn into bite-sized pieces, pan-fried until lightly caramelized, and dusted with powdered sugar. Popular across Austria and Germany, this European pancake recipe is often served with fruit compote or jam.

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Prep Time 20 minutes mins

Cook Time 12 minutes mins

Total Time 32 minutes mins

Course Breakfast, Dessert

Cuisine Austrian, German

Servings 2

Calories 622 kcal

Ingredients

  

1x2x3x

• 165 grams / 3 large eggs room temperature and separated
• 100 grams / ⅔ cup - 1 teaspoon plain flour
• 14 grams / 1 tablespoon superfine/caster sugar
• 1 teaspoon vanilla extract
• ¼ teaspoon sea salt
• 123 grams / ½ cup milk
• 60 grams / 4 ⅓ tablespoons butter
• 22 grams / 2 tablespoons granulated sugar Demerara was used here

Optional

• 22 grams / 2 tablespoons raisins

To serve

• Confectioner’s/icing sugar

Instructions

 

• Place the egg yolks, flour, sugar, extract salt and milk into a bowl and whisk until you have a smooth batter.
• Toss the egg whites into a separate clean and dry bowl and whip until stiff, approximately 10 minutes.
• Add the egg whites into the bowl with the batter and fold slowly until smooth, yet fluffy.
• Toss 50 grams / 3 ½ tablespoons butter into a heavy based frying pan or skillet over low heat and cook until bubbling.
• Pour the whole batter into your frying pan, cooking until lightly golden, approximately 5 minutes.
• If using raisins, toss over the batter.
• Flip the pancake (if it breaks, that’s part of the process) and cook the remaining side until lightly golden.
• Using a thin spatula, ‘cut’ the pancake into large bite size pieces.
• Top with the remaining pieces of butter and sprinkle over the granulated sugar.
• Place under the grill and cook until golden, approximately 2 minutes.
• Remove and plate up.
• Sprinkle over a hefty layer of confectioner’s sugar and serve with a dollop of plum jam.
• Serve and enjoy!

Notes

• Milk: Whole milk was used here and helps add moisture to our pancakes and balance out the flavors from eggs for the moisture in our batter. It also gives it the light result without becoming stodgy. You could substitute with creamy non dairy milk of your preference.
• Sultanas or raisins: These help add a traditional element to this dish with either sultanas or raisins working here. If you hate them, you could replace with roughly chopped dried dates for a similar flavor or simply omit.
• Size of the ovenproof pan used here: Is on the larger side with a diameter of 30 centimeters or 12 inches.
• Can be made ahead: Simply make and store in an airtight container for 2 days or 4 days, if refrigerating. Kaiserschmarrn can be reheated gently in a skillet, though it’s best enjoyed fresh for maximum fluffiness.
• Calories with and without raisins: Calories per serving with raisins are 622 versus 589 without raisins per serving.

Adapted from tourmycountry and austria.info

Nutrition

Calories: 622kcal

Keyword brunch, jam, meringue, pancakes

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