Austrian Kaiserschmarrn Recipe

So, imagine a dessert that feels like a fluffy pancake party in your mouth—introducing Kaiserschmarrn! This delightful dish, with its golden, pillowy texture and perfect hint of sweetness, is a total game-changer for brunch or dessert.

I adore the delectable savor of Austrian Kaiserschmarrn, a delightful dessert that combines fluffy, caramelized pancake parts. This dish is composed of large eggs, all-purpose flour, and milk, which together make for a light dessert.

Add to that the sweet aroma of vanilla extract and the optional twist of rum-soaked raisins, and you’ve got a truly irresistible dessert. Pureeing and serving with applesauce makes it a comforting dish—for me.

Ingredients

• Eggs: Rich in protein, they provide structure and moisture.
• All-purpose flour: Primary carbohydrate source, providing bulk and texture.
• Milk: Adds creaminess and moisture, contributing calcium and protein.
• Granulated sugar: Sweetens the dish, enhancing flavor and caramelization.
• Vanilla extract: Provides aromatic sweetness, enhancing overall flavor profile.
• Unsalted butter: Adds richness and flavor, aiding in browning.

Ingredient Quantities

• 4 large eggs
• 1 cup (125g) all-purpose flour
• 1 cup (240ml) milk
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter
• 1/4 cup (35g) raisins (optional)
• 1 tablespoon rum (optional)
• Powdered sugar for dusting
• Applesauce or plum compote for serving (optional)

How to Make this

1. Put the yolks in one bowl and the whites in another.

2. In the bowl with the egg yolks, add the milk and vanilla extract. Whisk until they are well combined.

3. Slowly blend in the flour and salt with the egg yolks, mixing constantly until the batter is smooth.

4. In another bowl, beat the egg whites with a hand mixer until soft peaks form. Gradually add the granulated sugar and keep beating until stiff peaks are achieved.

5. Carefully combine the egg whites and the batter. You want to do this gently, so you don’t deflate the batter or lose any of its loft. If you’re looking for a light, fluffy cake, then you must carefully incorporate these two parts of the batter.

6. Should you choose to use raisins, let them soak in rum for a few minutes first. Then gently incorporate them into the batter.

7. Warm a large non-stick frying pan over medium heat and let the butter melt, coating the entire pan.

8. Transfer the batter into the skillet and let it cook for approximately 3-4 minutes. The result should be a golden brown bottom, a top that is slightly set, and the realization that this is not a KitchenAid commercial.

9. Using a spatula, cut the pancake into quarters and flip each piece over, cooking for another 2-3 minutes. Tear the quarters into bite-sized pieces and continue cooking, stirring occasionally, until all pieces are done.

10. To a serving plate, transfer the finished Kaiserschmarrn. Dust generously with powdered sugar, and serve warm with applesauce or, if desired, plum compote on the side.

Equipment Needed

1. Two mixing bowls
2. Whisk
3. Hand mixer
4. Non-stick frying pan
5. Spatula
6. Measuring cups and spoons
7. Serving plate

FAQ

• What is Kaiserschmarrn?Kaiserschmarrn, a fluffy pancake, is a dessert you might find only in Austria—think of the German word for “emperor” or the French expression for “mountain of pancakes.” However, this dish has traveled far beyond its mountain town, and many hotels in places like the Caribbean offer their own take on Kaiserschmarrn, preparing it with a local twist.
• Can I skip the raisins?Raisins are not necessary. They bring a nice taste, especially when they are soaked in rum, but it is quite okay to either not use them or use another dried fruit in their place.
• Is rum necessary?No, rum is optional. It adds depth of flavor but can be skipped or replaced with another essence like almond extract.
• How do I achieve the perfect texture?To ensure the pancake is fluffy, mix the egg whites into the batter very gently, taking care to fold rather than stir.
• What can I serve Kaiserschmarrn with?Applesauce or plum compote is the way this dish has long been served, but you could breakfast on it with fresh berries, jam, or your favorite fruit preserve and really enjoy the experience.
• Should I serve it hot or cold?The best way to serve Kaiserschmarrn is warm and directly after cooking, so you can fully appreciate its fluffy texture.
• How do you dust with powdered sugar?Use a fine sieve or sifter to sprinkled sugar that is in powdered form evenly over the dish right before you serve it.

Austrian Kaiserschmarrn Recipe Substitutions and Variations

Milk: Use almond milk or oat milk to make a version that is free of dairy.
All-purpose gluten-free flour blend: Use a gluten-free flour blend to make it a flour blend that is gluten-free.
Sugar in granulated form may be replaced with either coconut sap sugar or honey, if the recipe calls for an ingredient with a flavor profile that sugar would typically have. Coconut sugar will impart a flavor that is similar to brown sugar, while honey will provide a completely different, but equally delicious, flavor to whatever you’re making.
Raisins – Substitutes: Dried cranberries or chopped dried apricots can be used as alternatives.
Apple juice: Use this in place of rum for a non-alcoholic version.

Pro Tips

1. Room Temperature Ingredients: Make sure the eggs and milk are at room temperature before starting. This helps the batter combine more smoothly and results in a fluffier final product.