Kaiserschmarrn
Kaiserschmarrn is an Austrian dessert like a fluffy, caramelized, and shredded pancake. It’s often served with fruit compote, such as apple or plum, and dusted with powdered sugar.
Ingredients
- 4 large eggs separated
- 200 ml milk
- 100 g all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp vanilla sugar or 1 tsp vanilla extract
- ¼ teaspoon salt
- 2 tbsps/ 30 g unsalted butter
- ¼ cup/ 30 g raisins (optional)
- Juice of one orange or 4 tbsps rum or water for soaking raisins, optional
- Powdered sugar for dusting
- Apple or plum compote for serving, optional
Instructions
- If using raisins, soak them in rum, water or orange juice for about 15 minutes to plump them up, then drain.
- Separate the egg yolks from the egg whites. Place the yolks in one bowl and the whites in another.
- In a mixing bowl, whisk the egg yolks, milk, flour, sugar, vanilla extract, and salt until smooth and well combined.
- Using an electric mixer, beat the egg whites until they form stiff peaks. This will help make the Kaiserschmarrn fluffy.
- Gently fold the beaten egg whites into the batter using a spatula. Be careful not to deflate the egg whites; the goal is to keep the batter light and airy.
- Heat a 10" large non-stick or cast iron skillet over medium heat. Add half the butter and let it melt, coating the bottom of the pan.
- Pour half the batter into the pan, (approximately about ¾” thick layer) spreading it evenly. Sprinkle the drained raisins over the batter if using.
- Cook the batter for about 5-7 minutes, or until the bottom is golden brown and the top is mostly set. You can use a spatula to check the underside for colour.
- Cut the pancake into quarters using a spatula or two forks and carefully flip each piece over to cook the other side. Alternatively, you can tear the pancake into bite-sized pieces for a more rustic look.
- Cook for another 2-3 minutes until the pieces are cooked through and have a nice golden colour.
- If you prefer a caramelized version, sprinkle a little extra sugar over the pancake pieces in the pan and let them caramelize slightly.
- Once cooked, transfer the Kaiserschmarrn to a serving plate. Dust with powdered sugar and serve with apple or plum compote on the side.
- Repeat the same process for the remaining batter.
- Kaiserschmarrn is best enjoyed warm, so dig in while it’s hot!
Notes
Pan Size: Use a large skillet (10-12 inches) for even cooking.
Add-Ins: You can add sliced almonds or a pinch of cinnamon for extra flavour.
Fruit Compote: Make a quick fruit compote by simmering chopped apples or plums with sugar and a bit of water until soft.
Do it in batches according to the size of your pan.
