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!
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.
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.
Add 140g of flour and a pinch of salt, mixing thoroughly to eliminate any lumps.
Using a hand mixer, beat the egg whites into a firm, white foam.
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.
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.
Pour the batter into the pan and sprinkle in the raisins (including the rum-soaked ones if applicable).
Set to a very low heat.
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.
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.
After 5 minutes, use the spatula to break the pancake pieces into smaller chunks.
Turn off the heat.
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!
