Fluffy Kaiserschmarrn: Austrian Torn Pancakes
Kaiserschmarrn is a traditional Austrian dessert consisting of a fluffy, shredded pancake that is caramelized and served with powdered sugar and fruit compote. This nostalgic treat is a comforting dish that brings warmth and sweetness to any table.
Equipment
- Mixing bowls
- Whisk or electric mixer
- Large non-stick or cast-iron skillet
- Spatula or forks
- Sifter (for powdered sugar)
Ingredients
For the rum-soaked raisins:
- ⅓ cup raisins
- 3 tablespoons rum optional, substitute water for a non-alcoholic version
For the pancake:
- 3 large eggs separated
- 3 tablespoons unsalted butter melted
- 1 teaspoon vanilla extract
- 2 tablespoons sugar granulated
- 1 pinch of salt
- 1 cup all-purpose flour
- 1 cup milk
To caramelize:
- 2 tablespoons unsalted butter
- 2 tablespoons granulated sugar
To serve:
- 2 tablespoons powdered sugar
- 1 cup applesauce or fruit compote, optional
Instructions
Prepare the Raisins:
- Soak the raisins in rum or water for 15-20 minutes to plump them up and infuse flavor. This step is optional but recommended for an authentic touch.1/3 cup raisins, 3 tablespoons rum
Make the Batter:
- Separate the eggs, placing the yolks in one bowl and the whites in another.3 large eggs
- In the bowl with the yolks, whisk together the melted butter, vanilla extract, granulated sugar, and a pinch of salt until smooth.3 tablespoons unsalted butter, 1 teaspoon vanilla extract, 2 tablespoons sugar, 1 pinch of salt
- Gradually incorporate the flour and milk into the yolk mixture, alternating between them, until you achieve a smooth batter.1 cup all-purpose flour, 1 cup milk
Beat the Egg Whites:
- Whisk the egg whites until stiff peaks form. Gently fold them into the batter, being careful not to deflate the mixture, to keep the pancake light and fluffy.
Cook the Pancake:
- Heat 2 tablespoons of butter in a large skillet over medium heat. Pour the batter into the skillet and cook until the bottom is golden brown and the top begins to set, about 4-5 minutes.
- Sprinkle the soaked raisins over the batter. Cut the pancake into quarters using a spatula, then flip each piece. Alternatively, bake the skillet in a preheated oven at 200°C (392°F) for 10-12 minutes until fully set.
Caramelize and Tear the Pancake:
- Once the pancake is cooked, add 2 tablespoons of butter and granulated sugar to the skillet. Tear the pancake into bite-sized pieces using spatulas or forks.2 tablespoons unsalted butter, 2 tablespoons granulated sugar
- Cook until the pieces are caramelized and golden brown, stirring gently.
Serve:
- Transfer the Kaiserschmarrn to a serving plate, dust generously with powdered sugar, and serve with applesauce or fruit compote on the side.2 tablespoons powdered sugar, 1 cup applesauce
Notes
The rum-soaked raisins can be substituted with other dried fruits such as cranberries or apricots.
For a richer flavor, add a splash of schnapps to the batter.
For a richer flavor, add a splash of schnapps to the batter.
Nutrition
Calories: 497kcalCarbohydrates: 62gProtein: 11gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 185mgSodium: 86mgPotassium: 343mgFiber: 2gSugar: 26gVitamin A: 769IUVitamin C: 1mgCalcium: 116mgIron: 3mg
Ingredient Costs: Cost of Recipe by Ingredient Measurements
Shopping Costs: Cost of Recipe with Brand New Ingredient Purchases
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