Kaiserschmarrn
The Emperor's shredded pancake — fluffy, caramelized, dusted with sugar, served with plum compote.
Comfort Food
Family Friendly
Quick & Easy
Ingredients
- 4 eggs, separated
- 200ml milk
- 120g all-purpose flour
- 30g sugar
- Pinch of salt
- 1 tsp vanilla extract
- 40g raisins (optional, soaked in rum)
- 40g butter
- 2 tbsp powdered sugar for dusting
- Plum compote or apple sauce, for serving
Instructions
- 1 Whisk egg yolks with milk, flour, salt, and vanilla until smooth batter forms.
- 2 Beat egg whites with sugar until stiff peaks form.
- 3 Gently fold egg whites into the batter in two additions. Do not overmix — lumps of white are fine.
- 4 Melt half the butter in a large non-stick skillet over medium heat.
- 5 Pour in the batter. If using raisins, scatter them on top. Cook for 3-4 minutes until the bottom is golden.
- 6 Flip in sections (it doesn't need to stay intact). Tear into rough pieces with two forks.
- 7 Add remaining butter. Increase heat slightly. Toss and fry the pieces for 2-3 minutes until all sides are golden and slightly caramelized.
- 8 Transfer to a warm plate. Dust generously with powdered sugar.
- 9 Serve immediately with plum compote or apple sauce.
About This Recipe
Kaiserschmarrn — literally "the Emperor's mess" — is Austria's most beloved dessert. Legend says it was created for Emperor Franz Joseph I when a pancake went wrong and the chef tore it to pieces to save face.
The result is fluffy torn pancake pieces, caramelized in butter and sugar until golden, then dusted with powdered sugar and served with warm plum compote or apple sauce. It's served as a dessert but many Austrians eat it as a full meal.
