Easy Austrian Pancakes - Kaiserschmarrn

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

Egg
3 pieces
Milk
300 ml
Sugar
120 g
White flour
140 g
Salt
0.25 tsp
Vanilla Extract
1 tbsp
Raisins
3 tbsp
Rum
3 tbsp
optional, use rum alcohol, not essence
Butter
50 g
Powdered sugar
1 tbsp
optional, for garnish

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.

Easy Austrian Pancakes - Kaiserschmarrn - Step 1
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.

Easy Austrian Pancakes - Kaiserschmarrn - Step 2
Step 3

Add 140g of flour and a pinch of salt, mixing thoroughly to eliminate any lumps.

Easy Austrian Pancakes - Kaiserschmarrn - Step 3
Step 4

Using a hand mixer, beat the egg whites into a firm, white foam.

Easy Austrian Pancakes - Kaiserschmarrn - Step 4
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.

Easy Austrian Pancakes - Kaiserschmarrn - Step 5
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.

Easy Austrian Pancakes - Kaiserschmarrn - Step 6
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.

Easy Austrian Pancakes - Kaiserschmarrn - Step 7
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.

Easy Austrian Pancakes - Kaiserschmarrn - Step 8
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.

Easy Austrian Pancakes - Kaiserschmarrn - Step 9
Step 10

After 5 minutes, use the spatula to break the pancake pieces into smaller chunks.

Turn off the heat.

Easy Austrian Pancakes - Kaiserschmarrn - Step 10
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!

Easy Austrian Pancakes - Kaiserschmarrn - Step 11
Quantity: 6 servings (6-8 portions)
Prep time: 45 min
Difficulty: easy
Ready in: 15 min
Publish date:

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