Kaiserschmarrn
Kaiserschmarrn is a fluffy Austrian pancake that is torn into uneven pieces and lightly caramelized. Beaten egg whites make the batter light, raisins add sweetness, and powdered sugar completes the serving.
Another 20 minutes - wait
How to make it
Prepared 0 of 6 steps
Prepare the raisins
Rinse the raisins, soak them in 60 ml of warm water for 20 minutes. Then drain and thoroughly dry the berries. This version does not include rum, so no additional liquid or alcohol is added to the batter.
Make the egg yolk base
Separate the eggs into whites and yolks. Beat the yolks with 30 g of sugar and vanilla, gradually adding milk and flour. Mix until smooth without leaving dry lumps around the edges of the bowl.
Add lightness
In a clean dry bowl, beat the whites with salt until soft peaks form. Gradually add another 25 g of sugar and beat to stiff peaks. Gently fold into the batter in several stages, then add the dried raisins.
Cook the thick pancake
In a wide skillet with a lid, melt 40 g of butter. Pour in the batter in an even layer and cook under the lid on low heat for 6–8 minutes until the bottom is lightly browned and the top has firmed up. Do not fry over high heat.
Cut and caramelize
Cut the pancake into 4 pieces with a spatula, turn over and cook for 3–4 minutes until cooked through. Tear into irregular pieces, add the remaining 20 g butter and 15 g sugar, and turn for 2–3 minutes until lightly caramelised.
Serve with powdered sugar
Check that there is no raw batter in the center of the thick pieces. Arrange the hot kaiserschmarrn on a plate and evenly distribute the powdered sugar. Apple sauce, plum compote, mint, and fresh berries are not included in this version.
Little hint
Fold the egg whites by hand without a mixer to preserve lightness. If the pan is small, cook in two batches: too thick a layer will burn from below before the center cooks through.
Frequently asked questions
What should I watch out for when cooking?
Fold the egg whites by hand without a mixer to preserve lightness. If the pan is small, cook in two batches: too thick a layer will burn from below before the center cooks through.
How should I prepare the ingredients?
Rinse the raisins, soak them in 60 ml of warm water for 20 minutes. Then drain and thoroughly dry the berries. This version does not include rum, so no additional liquid or alcohol is added to the batter.
