Austrian Kaiserschmarrn Recipe – Fluffy Shredded Pancakes

Kaiserschmarrn (Scrambled Pancake) comes from an Austrian and is also very popular in Bavaria! Tossed into bite-sized pieces and caramelized, a sweet, fluffy pancake flavored with rum-soaked raisins is served with white sugar, applesauce, and preserves sprinkled on top. This delicious treat is offered as a dessert, not breakfast, at several restaurants and Christmas markets.

This sweet pancake dessert is probably something you’ve already tried if you’ve ever traveled to Austria or Bavaria! If you have not tried this recipe do not panic. I am sharing the recipe for Kaiserschmarrn try this recipe at once. You will become addicted to this dessert after tasting it for the first time. It’s among the greatest desserts on the planet. Kaiserschmarrn enjoy with ice coffee.

Kaiserschmarrn (Scrambled Pancake)

Kaiserschmarrn (Scrambled Pancake) comes from an Austrian and is also very popular in Bavaria! This delicious treat is offered as a dessert, not breakfast, at several restaurants and Christmas markets.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Breakfast

Cuisine Austrian

Servings 2

Calories 467 kcal

Equipment

• Cast-Iron Skillet
• Stand mixer

Ingredients

  

For the rum-soaked raisins

• 50 g raisins
• 35 grams Rum

For the pancake

• 3 to 4 large eggs
• 35 grams unsalted butter melted
• 13 grams vanilla extract
• 26 grams of granulated sugar
• 1 pinch of salt
• 130 g all-purpose flour
• 245 ml milk

To caramelize

• 26 grams of unsalted butter
• 24 grams of granulated sugar

To serve

• 25 grams of Powdered sugar
• 255 g applesauce

Instructions

 

• Mix the rum and raisins in a small bowl. If rum isn’t available, soak the raisins in water instead; however, since rum is a necessary ingredient, I strongly advise using it.
• After dividing the eggs, reserve the egg yolks for a little while.
• The three egg whites should be added to the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed for approximately 2.5 minutes, or until stiff peaks form. Don’t beat the egg whites too much!
• Still with the whisk attachment attached, pour the three egg yolks, sugar, vanilla extract, melted butter, and a small pinch of salt into the bowl of your stand mixer.
• Add the flour and milk in turns, 13 grams at a time, on low speed, until the milk and flour are completely used. Avoid overmixing. When necessary, scrape up and down the sides of the bowl.
• Put in the stiff egg whites with a rubber spatula or metal spoon until well combined and no large egg white lumps are visible. You must exercise extreme caution and gentleness.
• In a 12-inch skillet, melt 13 grams of butter over medium heat. After adding the batter to the skillet, cook it for six to seven minutes. Sprinkle the drained raisins on top of the batter after three minutes. Check if the pancake is golden brown underneath by sticking a spoon under it.
• Once the pancake’s underside is golden brown, lightly dust it with sugar on top. Split the pancake into quarters and flip the pieces with a spatula. As you flip the pancake, drizzle a little butter onto the pan.
• Cook until the undersides of the quarters are golden brown, 3 to 4 minutes.
• Divide the pancake into small pieces using two spatulas or forks.
• Cover the pancake pieces with 26 grams of butter and 25 grams of sugar. Increase the heat to medium-high and use a spatula to gently toss the pieces for approximately 3 to 4 minutes, or until the sugar begins to caramelize.
• Confectioners’ sugar should be sprinkled on, and the pan should be served with applesauce on the side.

Keyword Kaiserschmarrn (Scrambled Pancake), Scrambled Pancake Recipe

RATING 4.9(60)

What is Kaiserschmarrn Recipe?

I like to think of Kaiserschmarrn recipe as sweet pancakes that are scrambled. The name is a combination of the German terms Schmarrn, which means scrambled dish, and Kaiser, which means emporer.

This classic German pancake recipe, which dates back to the reign of Emperor Franz Joseph I in Austria, is typically served for dessert in Bavaria and Austria, but due to its substantial portion, it can also be had for brunch or lunch.

How to make this Kaiserschmarn Recipe

Ingredients you need

Here I am sharing the list of ingredients you will need for this recipe:

For the rum-soaked raisins

• Raisins
• Rum

For the pancake

• eggs
• unsalted butter, melted
• vanilla extract
• granulated sugar
• salt
• All-purpose flour
• Milk

To caramelize

• Unsalted butter
• Granulated sugar

Step-by-step instructions

1. Mix the rum and raisins in a small bowl. If rum isn’t available, soak the raisins in water instead; however, since rum is a necessary ingredient, I strongly advise using it.
2. After dividing the eggs, reserve the egg yolks for a little while.
3. The three egg whites should be added to the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed for approximately 2.5 minutes, or until stiff peaks form. Don’t beat the egg whites too much! 
4. Still with the whisk attachment attached, pour the three egg yolks, sugar, vanilla extract, melted butter, and a small pinch of salt into the bowl of your stand mixer.
5. Add the flour and milk in turns, 13 grams at a time, on low speed, until the milk and flour are completely used. Avoid overmixing. When necessary, scrape up and down the sides of the bowl.
6. Put in the stiff egg whites with a rubber spatula or metal spoon until well combined and no large egg white lumps are visible. You must exercise extreme caution and gentleness.
7. In a 12-inch skillet, melt 13 grams of butter over medium heat. After adding the batter to the skillet, cook it for six to seven minutes. Sprinkle the drained raisins on top of the batter after three minutes. Check if the pancake is golden brown underneath by sticking a spoon under it.
8. Once the pancake’s underside is golden brown, lightly dust it with sugar on top. Split the pancake into quarters and flip the pieces with a spatula. As you flip the pancake, drizzle a little butter onto the pan.
9. Cook until the undersides of the quarters are golden brown, 3 to 4 minutes.
10. Divide the pancake into small pieces using two spatulas or forks.
11. Cover the pancake pieces with 26 grams of butter and 25 grams of sugar. Increase the heat to medium-high and use a spatula to gently toss the pieces for approximately 3 to 4 minutes, or until the sugar begins to caramelize.
12. Confectioners’ sugar should be sprinkled on, and the pan should be served with applesauce on the side.

Tools used for making this recipe

Cast-Iron Skillet: This skillet is my favorite! It’s probably the one I use the most because it’s extremely inexpensive, oven-safe, and long-lasting.

Stand Mixer: My favorite kitchen tool is also so attractive that it looks great sitting on the counter!

Storage advice

The best way to enjoy Kaiserschmarrn Recipe, a traditional shredded pancake from Austria, is fresh. But if you must store leftovers, do the following to preserve their mouthwatering flavor and texture:

Cool Completely

Before storing, let the Kaiserschmarrn cool to room temperature to avoid condensation, which could cause it to become soggy.

Refrigeration

The packed Kaiserschmarrn should be kept chilled. It keeps well for two to three days.

Freezing

One option is to freeze Kaiserschmarrn for extended storage. The wrapped portions should be put in a zip-lock freezer bag or a freezer-safe container.

It is freeze-worthy for one to two months. For convenience, write the date on the container’s label.

Reheating

Place the portions on a baking sheet and preheat your oven to 350°F (175°C) to reheat chilled Kaiserschmarrn. Heat for ten to fifteen minutes, or until thoroughly heated.

Before reheating frozen Kaiserschmarrn, let it thaw in the fridge for the entire night. As an alternative, you can reheat it straight from frozen, but this will require an additional few minutes in the oven.

It can also be heated by heating it in a skillet over medium heat and stirring from time to time.