Kaiserschmarrn

Kaiserschmarrn is a light, airy torn pancake with crisp buttery edges, tender custardy centers, and sweet bursts of raisins. Finished with a snowfall of powdered sugar and served with tangy plum sauce, it is cozy, simple, and deeply satisfying.

Nutrition · per serving

529kcal

16gProtein

72gCarbs

19gFat

2gFiber

2 servings

Ingredients

11 items

For the batter

plain flour100 g

milk150 ml

eggs3 large

caster sugar20 g

vanilla sugar8 g

fine salt1 pinch

raisins30 g

For frying and finishing

unsalted butter30 g

caster sugar10 g

powdered sugar15 g

For serving

plum sauce120 g

Tips

•If your raisins are very dry, soak them in a little warm water for 5 minutes, then drain well before adding to the batter.
•Keep the heat at medium; too high and the outside will brown before the center cooks.
•A wide nonstick pan makes flipping and tearing much easier for beginners.
•Apple compote can be used instead of plum sauce, but plum sauce is a classic match.

Steps

1
Separate the eggs, placing the yolks in one bowl and the whites in another. Whisk the yolks with the milk, 20 g caster sugar, vanilla sugar, and a pinch of salt until smooth. Add the plain flour and whisk just until you have a lump-free batter. Stir in the raisins. Let the batter stand for 5 minutes while you prepare the pan; this helps the flour hydrate for a softer texture.
3 large eggs150 ml milk20 g caster sugar8 g vanilla sugar1 pinch fine salt100 g plain flour30 g raisins
2
Beat the egg whites to soft peaks. Fold them gently into the batter in 2 additions, using a spatula to keep as much air as possible. Do not fully deflate the mixture; a few streaks at first are fine.
3 large eggs
3
Warm a large nonstick frying pan over medium heat and add 20 g of the unsalted butter. When it foams, pour in the batter and spread it lightly into an even layer. Cook for 3-4 minutes until the underside is golden and the top is mostly set around the edges.
30 g unsalted butter
4
Use a spatula to divide the pancake into 4 quarters and flip them. Add the remaining 10 g butter around the pan. Cook for 2 minutes more, then tear the pancake into bite-size pieces with 2 forks or spatulas. Sprinkle over the remaining 10 g caster sugar and toss the pieces for 1-2 minutes so the edges caramelize lightly. The Kaiserschmarrn is ready when the pieces are puffed, golden, and cooked through in the center.
30 g unsalted butter10 g caster sugar
5
Transfer to warm plates, dust generously with powdered sugar, and serve immediately with the plum sauce on the side or spooned alongside.
15 g powdered sugar120 g plum sauce

Origin & History

Kaiserschmarrn is a famous fluffy shredded pancake from the Austro-Bavarian tradition and is especially popular in southern Germany and Austria. Its name means roughly 'emperor's mess,' and it is linked to Emperor Franz Joseph I, for whom the dish is said to have been a favorite. Today it is served both as a sweet main course and as a hearty dessert in alpine inns and home kitchens.

german pancake vegetarian sweet beginner stovetop classic

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Steps

Separate the eggs, placing the yolks in one bowl and the whites in another. Whisk the yolks with the milk, 20 g caster sugar, vanilla sugar, and a pinch of salt until smooth. Add the plain flour and whisk just until you have a lump-free batter. Stir in the raisins. Let the batter stand for 5 minutes while you prepare the pan; this helps the flour hydrate for a softer texture.

3 large eggs150 ml milk20 g caster sugar8 g vanilla sugar1 pinch fine salt100 g plain flour30 g raisins

Beat the egg whites to soft peaks. Fold them gently into the batter in 2 additions, using a spatula to keep as much air as possible. Do not fully deflate the mixture; a few streaks at first are fine.

3 large eggs

Warm a large nonstick frying pan over medium heat and add 20 g of the unsalted butter. When it foams, pour in the batter and spread it lightly into an even layer. Cook for 3-4 minutes until the underside is golden and the top is mostly set around the edges.

30 g unsalted butter

Use a spatula to divide the pancake into 4 quarters and flip them. Add the remaining 10 g butter around the pan. Cook for 2 minutes more, then tear the pancake into bite-size pieces with 2 forks or spatulas. Sprinkle over the remaining 10 g caster sugar and toss the pieces for 1-2 minutes so the edges caramelize lightly. The Kaiserschmarrn is ready when the pieces are puffed, golden, and cooked through in the center.

30 g unsalted butter10 g caster sugar

Transfer to warm plates, dust generously with powdered sugar, and serve immediately with the plum sauce on the side or spooned alongside.

15 g powdered sugar120 g plum sauce

Origin & History