Easy Austrian Pancakes - Kaiserschmarrn
These fluffy and tender Austrian pancakes, known as Kaiserschmarrn, offer a delightful twist on traditional pancakes. I discovered this delicious dish in Vienna while searching for the best Sacher Torte. Seeing many people order Kaiserschmarrn intrigued me, so I decided to try it, and I was captivated by its rich, buttery flavor and hint of vanilla and rum.
Upon returning home, I recreated the recipe, ensuring it matched the authentic taste with a soft texture and a touch of Austrian flair. The dish is traditionally served with Austrian plum sauce or any fruit compote you prefer.
This Kaiserschmarrn recipe is simple and quick, bringing a taste of Vienna right to your kitchen!
Ingredients
●
Rum
3 tbsp
optional, use rum alcohol, not essence
●
Powdered sugar
1 tbsp
optional, for garnish
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Step by step
Step 1
About 2 hours before cooking, mix 3 tablespoons of raisins with 3 tablespoons of rum and let them infuse.
Tip: If you’re short on time or prefer not to use alcohol, skip this step and use plain raisins washed in hot water.
Step 2
Separate the egg whites and yolks into two bowls.
Add 120g of sugar, 1 tablespoon of vanilla extract, and 300ml of milk to the egg yolks, and whisk until well combined.
Step 3
Add 140g of flour and a pinch of salt, mixing thoroughly to eliminate any lumps.
Step 4
Using a hand mixer, beat the egg whites into a firm, white foam.
Step 5
Gently fold the beaten egg whites into the egg yolk mixture, using a slow, top-to-bottom motion to create a smooth, fluffy batter that is slightly liquid.
Step 6
In a 28cm deep pan with a lid, melt 50g of butter over low heat.
Note: If using a smaller pan, adjust the ingredient amounts as the batter rises significantly.
Step 7
Pour the batter into the pan and sprinkle in the raisins (including the rum-soaked ones if applicable).
Set to a very low heat.
Step 8
Cover with a lid and cook slowly for 30-35 minutes.
The low heat ensures even cooking without burning. Steam under the lid helps the batter cook through.
Step 9
After 30-35 minutes, remove the lid. If the batter is still sticky, allow it to cook longer.
If it has set, cut it into large sections with a spatula and flip them to brown the other side, increasing the heat slightly to finish cooking.
Step 10
After 5 minutes, use the spatula to break the pancake pieces into smaller chunks.
Turn off the heat.
Step 11
Serve the Kaiserschmarrn warm, garnished with powdered sugar and a side of fruit sauce. Traditional Austrian plum sauce is ideal, but any fruit sauce or favorite jam works well.
Enjoy your meal!
Quantity:
6 servings
(6-8 portions)
Prep time:
45 min
Difficulty:
easy
Ready in:
15 min
Publish date:
