Kaiserschmarren
Indulge in the Austrian charm of Kaiserschmarren, a delightful shredded pancake that's equal parts fluffy, caramelized, and irresistibly sweet. This classic dessert combines rich, rum-soaked raisins, airy meringue folds, and a golden-butter finish for a treat that melts in your mouth with every bite. Perfect for brunch or a decadent dessert, this dish is prepared using a simple batter of eggs, milk, and flour, with the sweetness of vanilla and sugar enhancing its flavor. Each bite-sized morsel is dusted with powdered sugar and traditionally paired with plum compote or applesauce for a harmonious balance of sweetness and tang. Ready in just 35 minutes, Kaiserschmarren is a true celebration of Alpine comfort food—a must-try recipe that’s sure to become a favorite!
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Recipe Information
Ingredients
- 120 grams all-purpose flour
- 250 milliliters milk
- 4 large eggs
- 30 grams granulated sugar
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt
- 50 grams butter
- 2 tablespoons powdered sugar
- 60 grams raisins
- 3 tablespoons rum
Instructions
Soak the raisins in rum for at least 15 minutes. You can also do this step in advance and let them soak longer for a richer flavor.
Separate the eggs, placing the whites in a large, clean bowl and the yolks in another bowl.
Beat the egg whites with a pinch of salt until stiff peaks form. This usually takes about 3 to 4 minutes with an electric mixer.
In the bowl with egg yolks, add the sugar and vanilla extract. Beat until the mixture is smooth and pale.
Gradually add the flour and milk to the egg yolk mixture, alternating between the two and mixing well after each addition. You should get a smooth batter.
Gently fold the beaten egg whites into the batter, being careful not to deflate the mixture. The batter should be light and airy.
Heat half of the butter in a large, non-stick frying pan over medium heat. Once melted and foamy, pour in the batter ensuring it covers the bottom of the pan evenly.
Sprinkle the soaked raisins over the batter.
Cook the pancake for about 5 minutes or until the bottom is golden brown. Use a spatula to check the color. The top will still be quite soft.
Using a spatula or two forks, divide the pancake into quarters and flip each piece over to cook the other side. Add the remaining butter around the edges of the pan.
After flipping, leave to cook for another 5 minutes. Tear the pancake into bite-sized pieces using the spatula or utensils.
Continue frying and turning the pieces until they're golden brown and crispy on all sides.
Transfer the Kaiserschmarren to plates, dust with powdered sugar, and serve immediately. It's traditionally served with plum compote or applesauce.
Nutrition Facts
Calories |
1666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.0 g | 88% | |
| Saturated Fat | 33.6 g | 168% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 890 mg | 297% | |
| Sodium | 1847 mg | 80% | |
| Total Carbohydrate | 200.8 g | 73% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 100.3 g | ||
| Protein | 48.6 g | 97% | |
| Vitamin D | 7.1 mcg | 36% | |
| Calcium | 503 mg | 39% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1279 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
