Kaiserschmarrn
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.
Servings 2
Calories 622kcal
Ingredients
- 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.
Nutrition
Calories: 622kcal