• Kaiserschmarrn is a large pancake made to slice up and share. (Susanne Zimmel)

Kaiserschmarrn, a thick, fluffy, sugary pancake that is cut into small pieces and usually served with stewed plums, is one of the most famous desserts in Austria.

Serves
4

Preparation

15min

Cooking

10min

Skill level

Easy
By
Average: 3.8 (11 votes)
Yum

Kaiserschmarrn, a thick, fluffy, sugary pancake that is cut into small pieces and usually served with stewed plums, is one of the most famous desserts in Austria. We grow up with it and everybody loves it, especially children. Even tourists know of it! (You can read about Kaiserschmarrn in nearly every guide.) I guess that's the reason why you can find it on the menu of so many restaurants and Viennese coffee houses.

Ingredients

  • 150 g (1 cup) plain flour
  • pinch of salt
  • 250 ml (1 cup) milk
  • 3 eggs
  • 50 g raisins, ideally soaked in rum for a few hours
  • 30 g butter
  • icing sugar, for dusting
  • stewed plums or apple sauce, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Resting time 10 minutes

Place the flour, salt and milk in a bowl and stir with a whisk until smooth. Leave for 10 minutes so the flour can absorb the liquid.

Separate the eggs. Stir the egg yolks into the batter. Place the egg whites in a separate bowl and beat with an electric mixer until stiff peaks form, then carefully fold into the batter.

In a 28 cm frying pan (or bigger, otherwise the pancake will be too thick), place half the butter and cook over medium heat until melted and lightly browned. Pour the batter into the hot pan, spreading to cover base of pan (it will be about as thick as your thumb). Sprinkle over the raisins.

Cook for 2–3 minutes or until nice and firm, and golden brown on the bottom. Cut the pancake into quarters, turn over, top with the remaining butter and continue cooking until the other side is golden brown.

Now, shred the pancake into pieces using two forks. Cook for a further 2–3 minutes in the pan until cooked through.

Dust with icing sugar and serve with stewed plums or apple sauce. 

 

Recipe from ziiikocht by Susanne Zimmel with photographs by Susanne Zimmel.