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- Dish type
The famous Austrian pancake first prepared for the Austrian Emperor Francis Joseph I. Serve with apple sauce or preserves for a light dessert or an indulgent breakfast.
63 people made this
- 125g plain flour
- 1/4 teaspoon salt
- 2 tablespoons caster sugar
- 250ml milk
- 3 eggs
- 225ml double cream
- 25g butter
MethodPrep:15min ›Cook:35min ›Ready in:50min
- Preheat the oven to 170 C / Gas mark 3.
- In a medium bowl, stir together the flour, salt and sugar. Pour in milk, eggs and cream, and stir into a smooth batter. Meanwhile, melt butter in a cast iron frying pan. Pour the batter over the melted butter.
- Place the pan in the oven, and bake for 35 minutes. The pancake will rise to form a bubble in the middle. Remove from the oven, and let cool until the pancake sets, or goes down. Cut into pieces, serve with apple sauce, preserve or maple syrup and enjoy!
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Reviews & ratingsAverage global rating:(76)
Reviews in English (68)
I liked this but my family did not. Sprinkled with pwrd sugar instead of serving with syrup (post pic). Also, baked on a pizza stone instead of a cast iron skillet.-30 Oct 2007
It is a very tasteful recipe - I really enjoyed it! What I liked most, though, was that it doesn't need pancake mix, which is something I can't easily find in my country..You should try it!-26 Jan 2003
This is a delicious recipe, though we use milk instead of cream.Try topping with powdered sugar and lemon instead of maple syrup. YUM!-07 Jul 2003
Epic Austrian Original Kaiserschmarrn (1 Person Recipe)
We first encountered Kaiserschmarrn after a day of exploring the salt mines and visiting the quaint village of Hallstatt. We were looking for a rustic Tyrolian restaurant and stumbled into what seemed a kitschy, over-the-top mountain lodge. You know the type, snow shoes, old wooden skis, a wide assortment of antique kitchenware, and a roaring fire in a soot-stained, stone fireplace.
I can’t even remember the meal, I’m sure it was delicious, but when the kaiserschmarrn came out and was placed on the table, I was won over. This had to be the best restaurant for miles around. The mixture of fluffy pancake and caramelized sugar, paired with a homemade applesauce was heaven on a plate. We like kaiserschmarrn so much, we’ve even added it to our list of foods you need to eat in Germany.
One of the best Austrian and German desserts – Kaiserschmarrn.
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Butter - First make the brown butter. It adds an amazing nutty aroma to the schamrrn. It's not the same if you use oil or melted butter.
Flour - Use white flour, plain flour or all-purpose flour. Makes it fluffy, light with a wonderful cakey texture. Other flours won't work in this recipe.
Baking powder - To give it an extra spring. You can use baking soda as well - it's not traditional though.
Eggs - Bind everything together. Egg whites are one of the most crucial ingredients in this recipe. It&rsquos super important to really gently fold in the egg whites so that there aren&rsquot any white lumps left.
Sugar - Use regular white sugar.
Milk - Full-fat milk is the way to go.
Rum - Optional, but it adds an amazing flavor.
Raisins - There aren't raisins in this recipe, but they are very popular and common, also traditional in other Kaiserschmarrn recipes. For the best possible result, soak the raisins in hot water or even better, in rum (for at least 30 minutes). Drain and sprinkle them on top of the Kaiserschmarrn batter while cooking.
Franz Josef used to enjoy a plateful of Kaiserschmarrn after a walk in his palace grounds at Schoenbrunn just outside Vienna. There are a few stories about how he was introduced to this sweet treat. According to one story, his fitness-conscious wife, the Empress Elisabeth, once asked her cooks to prepare a light desert for the couple. The Kaiserschmarrn they produced was still too rich for her so the Emperor ate her portion as well as his own. Another story claims that the Emperor was visiting a village and the locals couldn’t think of a dish to offer him at short notice, so they decided to make him a pancake. They messed it up (made a “pig’s ear” of it) but he still wolfed it down.
I’ve included photos of some of the steps in the recipe, to give you a guide as to how the mixture should look at various stages and to show off the scrummy textures. Das Wasser läuft mir im Mund zusammen! Literally, the water runs to me in the mouth together.
Ingredients for 4 people:
A drop of vanilla flavouring
2 tablespoons raisins, soaked in boiling water
…and then to fry and serve it:
1 tablespoon butter shavings and crystallized sugar for caramelizing
Icing sugar and cinnamon for dusting
Stewed apple, berries or compote for serving
How to make the Kaiserschmarrn, in English and in German:
German learners – spot the German verbs! In recipes they’re always in the infinitive, and therefore placed at the end of the sentence or clause. Recipes are about actions, so if you follow recipes in a language you’re learning, you’ll learn lots of new verbs while you cook delicious new things.
NB: talking of actions, this is a “torn” pancake, so you won’t get the risk/fun of tossing it or watching someone else tossing it – and it landing somewhere which is not your plate.
First of all, separate the eggs: whites in one large bowl, yolks in another large bowl.
Zuerst die Eier trennen : Eiklar (lit. “egg clear”) in einer grossen Schale, Eigelb (“egg yellow”) in einer anderen grossen Schale.
Mix the yolks with the lemon rind, sugar and vanilla.
Eigelb mit Zitronenschale, Zucker und Vanille mischen.
Gradually add the milk and sieve i n the flour.
Nach und nach die Milch zugeben und das Mehl einsieben .
Whisk the mixture until fluffy.
Die Mischung schaumig schlagen.
Den Schneebesen (lit.“snow broom”!) abspülen und trocknen .
Whisk the egg whites with the salt in the other bowl.
Eiklar und Salz in der anderen Schale steif schlagen .
Carefully fold the egg whites into the egg yolk mixture.
Das Eiklar vorsichtig in die Eiklarmischung unterschlagen .
Melt the butter in a frying pan.
Die Butter in einer Bratpfanne zerlassen.
Pour the mixture into the pan.
Die Mischung in die Bratpfanne eingiessen .
Drain the raisins and sprinkle them onto the mixture.
Die Rosinen ablaufen lassen und in die Mischung streuen.
Fry the mixture until it is set.
Die Mischung in der Pfanne braten , bis sie fest ist.
Tear the Schmarrn into pieces using two forks.
Den Pfannkuchen mit zwei Gabeln in Stücke zerreissen .
Stir the pieces around and turn them over.
Die Stücke herumrühren und umdrehen .
Sprinkle the butter shavings and the crystallized sugar onto the Schmarrn.
Die Butterstückchen und den Kristallzucker auf den Schmarrn streuen.
Stir the Schmarrn again, to lightly caramelize it.
Den Schmarrn wieder rühren, um ihn leicht zu karamellisieren (The verb “rühren” is a great opportunity to practise the German “ü” sandwiched between two “r”s – even more challenging for British learners than the noun “Frühstück”).
Pile the Schmarrn onto plates.
Den Schmarrn auf Teller häufen.
Dust with icing sugar and cinnamon.
Mit Puderzucker und Zimt bestäuben .
Serve the finished Kaiserschmarrn with stewed apple, berries or fruit compote.
Den fertigen Kaiserschmarrn mit Apfelmus, Beeren oder Kompott servieren .
Austrian Pancakes With Raisins (Kaiserschmarrn)
The French have crepes, Americans have pancakes, and the Austrians and Bavarians have schmarrn (pancake in small pieces). Schmarrn is made in both sweet and savory varieties using eggs and a starch like flour and is cooked in butter and pulled apart to finish browning. This recipe is typically served as a dessert or for a light lunch, but there's no reason why you can't serve it as breakfast.
This recipe is enriched with raisins, rum, and sugar known as kaiserschmarrn for a sweet treat. Adjust the amount of raisins to your liking—just use the equal amount of rum for soaking. If you have vanilla sugar handy, you can use that and omit the vanilla extract.
Austria is known for its cafes and its many kinds of coffee, and this pancake would be delicious with a hot cup of coffee or tea. Top with a dusting of confectioners' sugar, and serve with applesauce or a good fruit jam or preserves. Serve for breakfast, brunch, or as dessert.
Kaiserschmarrn (Austrian Shredded Pancakes)
Kaiserschmarrn. Looks delicious, but what is it?, we wondered when a copy of the beautiful new cookbook Alpine Cooking landed on our desk. After a little research, we found out that it&rsquos the light, fluffy, easy-to-make Austrian dessert of our dreams.
&ldquoOf all the Austrian dessert classics,&rdquo author Meredith Erickson writes, &ldquothis imperial one reigns supreme over Alpine menus.&rdquo The name translates literally to &ldquoshredded pancake,&rdquo but it&rsquos also sometimes known as Emperor&rsquos Mess, as it&rsquos said to have been a favorite of 19th-century Austrian emperor Franz Joseph I. (And there&rsquos your fun fact for the day.)
&ldquoIt is big, it&rsquos easy to make and it&rsquos a whole lotta rustic,&rdquo Erickson continues. &ldquoServed right from the frying pan it was cooked in, it&rsquos a jumble of buttery shredded pancake generously dusted with confectioners&rsquo sugar.&rdquo
That sounds right up our alley.
Reprinted with permission from Alpine Cooking by Meredith Erickson, copyright © 2019. Published by Ten Speed Press, a division of Penguin Random House, LLC. Photographs copyright © 2019 by Christina Holmes.
1 cup (120g) all-purpose flour, sifted
¼ cup (55g) unsalted butter, melted
½ cup (60g) confectioners’ sugar
2 tablespoons rum (optional)
Apple jam (or compote) or cranberry jam, for serving
1. In a large bowl, combine the flour, milk, eggs, melted butter and a pinch of salt and whisk well to combine into a loose batter. Let rest at room temperature for 20 to 30 minutes.
2. In a large, well-seasoned frying pan over medium heat, warm the grapeseed oil until it shimmers. Pour in the batter and let it sit in the pan, untouched, so it can start to slightly brown on the bottom. Using a flat spatula or a deft flick of the wrist, flip the pancake and continue to cook until brown on the other side, about 2 minutes.
3. Using two forks and working directly in the pan, coarsely cut the pancake into pieces about 1 to 2 inches in size. Sprinkle liberally with the confectioners&rsquo sugar.
4. If using, splash the rum onto the pancake and set the pan aflame. Let the flames subside and then serve the Kaiserschmarrn warm in its pan, accompanied by apple and/or cranberry jam.
Note: The possibilities for Schmarrn (translated as &ldquoshredded or chopped pancake&rdquo) variations are endless! To make Apfelschmarrn (apple) or Kirschschmarrn (cherry), simply add a few thin slices of apple or a handful of pitted and halved cherries to the batter before you pour it into the pan. You can also add 2 tablespoons raisins to the batter or stir in the finely grated zest of a lemon.
Palatschinken - Austrian Pancakes
Enjoy Austria's version of pancakes with sweet and savoury fillings, or in soups.
Austria's version of pancakes, Palatschinken, are delicious with sweet and savoury fillings, or chopped into soups.
Palatschinken are the Austrian version of pancakes or what the French would refer to as crêpes. They can be enjoyed in a variety of ways, whether with butter and maple syrup, filled with your choice of sweet or savoury fillings, or chopped up and added to soup. Here is the basic recipe for Palatschinken. Where you go from there is up to you!
Kaiserschmarrn (Fluffy Torn Pancake)
Kaiserschmarrn is a charming torn pancake you'll find in Austria and parts of Germany. Whipping the egg whites separately and then folding them in the batter makes for an especially fluffy texture.
We call for a nonstick skillet for easy cooking, but feel free to use a well-seasoned cast-iron skillet, though monitor it closely and adjust the heat as needed to prevent burning.
This makes for a fun, decadent morning meal. You can serve it as dessert, too. In either case, dust with lots of confectioners' sugar and the fruit sauce (such as apple) or compote of your choice. Roasted or stewed plums, which we are sharing an option for here, are traditional.
The recipe doubles easily.
Make Ahead: The roasted plums can be stored in the refrigerator for several days. The batter needs to rest for 20 minutes before the egg whites are folded in. The dish is best served right after it's made.
When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
Make the roasted plums: Position a baking rack in the middle of the oven and preheat to 350 degrees.
In a medium bowl, combine the plums, granulated sugar, lemon juice and cinnamon. Let sit for 20 minutes at room temperature. Transfer the plums and juices to a heatproof baking dish and bake for 15 to 20 minutes, stirring several times, until the fruit is soft to the touch but not yet breaking up. Let cool.
Make the pancake: In a large bowl, whisk together the flour, milk, egg yolks, 1 tablespoon confectioners' sugar and the salt until completely incorporated and smooth. Let rest for about 20 minutes.
In the bowl of a stand mixer fitted with the whisk attachment or a hand mixer with a large bowl, beat the egg whites on medium-high speed until stiff peaks form. Pull off the whisk attachment or the beaters and see how the whites look in the bowl and on the attachment. If they flop over, they need more time if they hold a point, you’re set. In 2 to 3 additions, gently fold the egg whites into the flour mixture using a flexible spatula. Try not to deflate the beaten whites. A few small lumps of whites are okay.
In a 12-inch nonstick skillet set over medium heat, heat 1 tablespoon each of the butter and the oil. Pour about half of the batter into the skillet (it doesn't have to be precise). Sprinkle the batter with half of the raisins. Allow the batter to start to settle, similar to a pancake. The top will be somewhat set, you'll see some bubbles on the surface and the batter may begin to envelop the raisins as it puffs. The bottom should be golden brown as well.
When it's ready, turn the pancake over. This takes some practice — and a large spatula — but if it's not a perfect flip, don't worry, as you're going to immediately shred it. Using your spatula or a wooden spoon, tear the pancake apart into bite-size pieces. Keep turning them to brown the edges some more, but try not to overcook. You still want the pieces to be slightly custardy inside. Transfer the pieces out of the skillet to a large platter or bowl and dust them generously with confectioners' sugar.
Add the remaining butter and oil to the skillet and repeat with the remaining batter. If the pancake is getting too dark once the skillet has been over the heat for a while, turn down the heat as needed.
Serve while still warm, with the roasted plums and more confectioners' sugar, if desired.
About the recipe
I already posted a recipe for Kaiserschmarrn with elderflowers in my first days of blogging, more than 4 years ago. The method that I used back then was to cook the Kaiserschmarrn on the stove-top only – without later putting it into the oven. I still use this method sometimes, but the tricky part here is to flip the giant pancake while the batter is still runny. If you are not skilled, this can get kind of messy.
If you don’t want to risk a batter scattered kitchen, you might want to try the method below, here the Kaiserschmarrn is baked in the oven for 10 minutes. The Kaiserschmarrn will even be fluffier and since the surface of the pancake is set, flipping it will be an easy task. It doesn’t even take longer to make it with this method, the only difference is preheating the oven to 395 °F (200 °C).
- ¼ cup raisins
- ¼ cup rum
- 1 cup whole milk
- 5 eggs
- ¼ cup white sugar
- ½ teaspoon vanilla extract
- 1 cup all-purpose flour
- 2 tablespoons butter
- 1 tablespoon butter, melted
- ¼ cup confectioners' sugar, plus more for dusting
- plum preserves for serving
In a small bowl, combine raisins with rum and let soak 30 minutes then drain.
In a medium mixing bowl, beat together the milk, eggs, white sugar, vanilla, and salt. Gradually whisk in the flour to make a smooth batter. Stir in the drained raisins.
In a large skillet melt 2 tablespoons butter over medium heat. Pour the batter into the skillet and cook 5 to 6 minutes, or until the pancake has set and the bottom is golden brown. Turn over the pancake and cook 3 minutes, or until this side is also golden brown. Using a spatula or two forks, tear the pancake into bite-size pieces. Drizzle in the melted butter and sprinkle with confectioners' sugar. Turn up the heat to medium high and use a spatula to gently toss the pieces for 5 minutes, or until the sugar has caramelized. Sprinkle with additional confectioners' sugar and serve with plum preserves.
What is a Kaiserchmarrn (Austrian Pancakes)
Kaiserschmarrn is a popular meal or dessert in Austria, Bavaria, and many parts of the former Austro-Hungarian empire such as Hungary, Slovenia, and northern Croatia.
Kaiserschmarren is a pancake made from a slightly sweet batter using simple ingredients of eggs, flour, sugar, milk and salt and pan baked in butter. To prepare Kaiserschmarren, the egg whites are separated from the yolk and beaten until stiff the flour and the egg yolks are mixed with the sugar and vanilla. Once everything has been combined it is left to sit for 10 minutes before cooking. The original Kaiserschmarren recipe calls for raisins that are soaked in rum before cooking. Other Kaiserschmarren recipe variations include cherries, plums, and chopped almonds.
While cooking the pancake it is shredded or split with a spatula or two forks into pieces while frying. Once cooked, it is placed and sprinkled with powdered sugar, then served hot with apple or plum sauce or various fruit compotes. Kaiserschmarren is eaten like a dessert, or it can also be eaten for lunch. I had it as a dessert and shared it with three other people.