Original Kaiserschmarrn (caramelized pancake)

Original Kaiserschmarrn (caramelized pancake)

Based on 136 ratings
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Mengting

Mengting

Founder at Kitchen Stories

www.kitchenstories.com
"Fluffy, sweet, airy, light – Kaiserschmarrn is a real classic that everyone loves! No wonder it is one of Austria's most popular sweet dishes. Our original Kaiserschmarrn recipe takes you straight to a cozy mountain hut in snowy Tyrol. The secret to exceptionally fluffy Kaiserschmarrn from up on the alm? Carefully folding in the beaten egg whites to make wonderfully fluffy dough. And as with so many classic desserts, there is the eternal question: Team raisins or team no raisins? Team no raisins can simply leave them out or replace them with an another dried fruit such as cranberries or apricots - or even small chocolate chips. Team raisin: If you like, you can soak the raisins in rum or water for approx. 30 min. This will give them plenty of “oomph” or at least make them nice and juicy. If you like it even more caramelized, sprinkle the broken Kaiserschmarrn with 2 teaspoons of sugar after baking and let it caramelize briefly - this will make it extra sweet and golden brown! By the way: you can also simply prepare the Kaiserschmarrn in a pan, without the oven. Divide the mixture into four, turn it over and then fry it again before tearing the Kaiserschmarrn into bite-sized pieces."
Difficulty
Easy 👌
Preparation
25 min
Baking
10 min
Resting
0 min

Ingredients

6Servings
MetricImperial
6
eggs
60 g
sugar
16 g
vanilla sugar
375 ml
milk
200 g
flour
1 tbsp
butter
50 g
raisins
salt
confectioner’s sugar (for serving)
applesauce (optional)
plum compote (optional)

Utensils

oven, hand mixer with beaters, bowl (large), rubber spatula, frying pan, 2 forks

Nutrition per serving

Cal281
Fat12 g
Protein15 g
Carb52 g

  • Step 1/4

    For the Kaiserschmarrn preheat oven to 220°C/425°F and separate eggs. In a stand mixer, beat egg whites with sugar until doubled in volume and stiff peaks have formed.
    • 6 eggs
    • 60 g sugar
    • oven
    • hand mixer with beaters

    For the Kaiserschmarrn preheat oven to 220°C/425°F and separate eggs. In a stand mixer, beat egg whites with sugar until doubled in volume and stiff peaks have formed.

  • Step 2/4

    Transfer beaten egg whites to a large bowl. Add egg yolks, vanilla sugar, milk, flour, and a pinch of salt to stand mixer and beat until well combined. Carefully fold the beaten egg whites into the pancake batter.
    • 16 g vanilla sugar
    • 375 ml milk
    • 200 g flour
    • salt
    • bowl (large)
    • rubber spatula

    Transfer beaten egg whites to a large bowl. Add egg yolks, vanilla sugar, milk, flour, and a pinch of salt to stand mixer and beat until well combined. Carefully fold the beaten egg whites into the pancake batter.

  • Step 3/4

    Melt butter in a frying pan over medium heat. Add batter to pan, sprinkle raisins on top, and cook for approx. 3–5 min. Transfer to preheated oven and bake at 220°C/425°F for approx. 10–15 min. until golden.
    • 1 tbsp butter
    • 50 g raisins
    • frying pan

    Melt butter in a frying pan over medium heat. Add batter to pan, sprinkle raisins on top, and cook for approx. 3–5 min. Transfer to preheated oven and bake at 220°C/425°F for approx. 10–15 min. until golden.

  • Step 4/4

    Tear the Kaiserschmarrn into pieces using two forks. Sprinkle with confectioner's sugar and enjoy with apple sauce and plum compote, as desired.
    • confectioner’s sugar (for serving)
    • applesauce (optional)
    • plum compote (optional)
    • 2 forks

    Tear the Kaiserschmarrn into pieces using two forks. Sprinkle with confectioner's sugar and enjoy with apple sauce and plum compote, as desired.

  • Enjoy your meal!

    Original Kaiserschmarrn (caramelized pancake)
FAQ

Kaiserschmarrn is a classic Austrian dish, often served as a dessert or a sweet main course. It’s a fluffy, shredded pancake that is caramelized in a pan, sprinkled with powdered sugar, and often with raisins for extra flavor.

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