kaiserschmarrn

Kaiserschmarrn (Scrambled Pancake) is an Austrian dessert that&#x27;s also very popular in Bavaria!

Kaiserschmarrn

raisins

Tbsp Rum (or water)

eggs (divided)

Tbsp unsalted butter (melted)

tsp vanilla extract

Tbsp sugar

salt

all-purpose flour

milk

unsalted butter

Tbsp Powdered sugar

applesauce

In a small bowl combine raisins and rum. If you can't use rum, soak the raisins in water but I highly encourage you to use rum because it's an essential part.

Separate the eggs and set the egg yolks aside for a moment.

In the bowl of a stand mixer fitted with the whisk attachment add the three egg whites and beat at high speed about 2.5 minutes until stiff peaks form. Don't overbeat the egg whites! Transfer to a bowl and set aside.

Add the three egg yolks, melted butter, vanilla extract, sugar, and a pinch of salt to the (now empty) bowl of your stand mixer, still fitted with the whisk attachment. Combine at medium speed about 2-3 minutes.

On low speed, alternately add flour and milk, a tablespoon of each at a time, until you used up the milk and the flour. Don't overmix. Scrape down the sides and up the bottom of the bowl as needed.

Using a metal spoon or rubber spatula, fold in the stiff egg whites until combined and no big egg white lumps remain. You need to be very gentle and light-handed.

Heat 1 tbsp butter in a 12-inch skillet over medium heat. Pour the batter into the skillet and cook for about 6-7 minutes. After 3 minutes sprinkle the drained raisins over the batter. Use a spoon to peak under the pancake to see if it's golden brown underneath.

When the pancake is golden brown underneath, sprinkle the top with a little bit of sugar. Using a spatula, divide the pancake into quarters and turn the pieces. Add a little bit of butter to the pan while turning the pancake.

Cook for 3-4 minutes until the quarters are golden brown underneath.

Using two spatulas or forks, tear the pancake into bite-sized pieces.

Add 2 tbsp butter and sprinkle 2 tbsp sugar over the pancake pieces. Turn up the heat to medium-high and gently toss the pieces with a spatula for about 3-4 minutes, until the sugar has caramelized.

Sprinkle with confectioners' sugar and serve in the pan with applesauce on the side.

Enjoyed throughout Austria and Bavaria as dessert or lunch, this traditional Kaiserschmarrn is quick to make and a thorough delight to eat!

Kaiserschmarrn (Austrian Torn Pancakes)

sugar

vanilla extract

sugar, fruit preserves/compote, berry jam, applesauce (, for serving)

Place the raisins and rum in a small bowl and let soak for at least 2 hours.  If you prefer to omit the rum simply soak the raisins in water to soften them up.

In a small bowl stir together the flour and salt.  Set aside.In a large bowl beat together the sugar, egg yolks, and vanilla extract until pale and smooth.  Add the milk and beat until combined. Add the flour and beat until smooth.In a separate bowl, beat the egg whites until stiff peaks form.Carefully fold the egg whites into the batter just until incorporated and white streaks remain.

Heat 2 tablespoons of the butter over medium heat in a 12-inch non-stick pan.Pour the batter into the warm pan. Let the batter cook for a minute or two and then add the raisins, placing them evenly over the pancake. Cover the skillet with the lid and let it cook for for 7-8 minutes or until the bottom of the pancake is light brown (gently lift it up with a spatula to check).  Carefully flip the pancake over.  (If it falls apart that&#39;s okay because we&#39;re going to shred it anyway.  Some like to cut the pancake into quarters first and then flip each piece.  Do whatever works for you.)  Continue to cook until the other side is likewise light brown.  Then use a knife, spatula, or two forks to cut/tear the pancake into bite-sized pieces.Add and melt the remaining tablespoon of butter and sprinkle the torn pieces with 1 tablespoon granulated sugar, carefully tossing them in the pan to coat them and allow the sugar to melt.

Serve immediately.  Sprinkle with powdered sugar and serve with fruit preserves or compote, berry jam or applesauce.  If desired add a dollop of whipped cream.Serves 4 as dessert or 2 as a main course for brunch/lunch.

We had this while visiting Vienna this past spring and I came across your recipe.  It was easy to make and so delicious.  My husband and I ate it all in one sitting and he's already requesting it again :)

I've had this in Vienna on a few occasions but this was my first time ever making it.  It was very scrummy and I will definitely be making it again.

Hi Kimberly,

Wow! This is a delicious pancake.  My husband and I enjoyed it very, very much.  I sent this recipe to my daughter to try.  I will be making this pancake at least once a month, and when the kids come I'll surprise them with this.

Thank you so much
Petisa

Greetings from Norway! I have been craving this dish ever since my German mother in law made it for me in the summer after we saw it on the menu at a cabin we were staying at in the alps. Your recipe is wonderful. The whole family enjoyed it and my twelve year old has asked hat I make it every week! Thank you for another great recipe.

This is really perfect for breakfast! I can't wait to try this one with my family for our get-together party!

This was really delicious! My family loved it!

Such a fun and unique recipe. The rum raisins are addictive!

I've heard about these Austrian Pancakes and I am so glad to make them at home and try. They look amazing!

I'd never heard of these before now but we loved them! So delicious!

I've never heard of this before, what a fun treat!

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