Discover the original Austrian Kaiserschmarrn recipe. Light, fluffy, golden brown caramelized and served with powdered sugar – simple, traditional and incredibly delicious.
Kaiserschmarrn is one of Austria’s most famous specialties. This airy, torn pancake specialty delights with its fluffy texture, golden-brown caramelized surface, and delicate vanilla aroma.
Whether as a sweet main course, dessert or special breakfast – with this traditional recipe you can make a real Kaiserschmarrn just like in an alpine hut.
Why you will love this recipe
✔ Original Austrian recipe
✔ Especially loose and airy
✔ Golden brown caramelized
✔ Quick and easy to prepare
✔ Perfect as a dessert or breakfast
✔ With or without raisins
Ingredients
4 large eggs
120 g wheat flour
240 ml milk
2 tablespoons of sugar
1 tsp vanilla extract
3 tablespoons butter
40 g raisins (optional)
2 tbsp rum (optional)
Icing sugar for dusting
preparation
1. Prepare the raisins
Pour rum over the raisins as desired and soak for at least 20 minutes .
2. Separate the eggs
Carefully separate the eggs and place the egg whites and yolks into separate bowls.
3. Make the dough
Mix egg yolks, milk, flour, sugar and vanilla extract to form a smooth batter.
4. Beat the egg whites
Beat the egg whites until soft peaks form.
Gently fold the beaten egg whites into the batter to ensure the mixture remains nice and airy.
5. Bake Kaiserschmarrn
Melt butter in a large non-stick frying pan over medium heat.
Pour in the batter and bake slowly until the underside is golden brown.
6. Divide
Cut the pancake into several large pieces using a spatula.
Turn the pieces over and bake until golden brown on the other side as well.
7. Caramelize
Tear the Kaiserschmarrn into smaller pieces using two forks.
Sprinkle some sugar over the top and continue frying briefly until the pieces are lightly caramelized.
8. Serve
Dust generously with powdered sugar and serve immediately while warm.
Tips for the perfect Kaiserschmarrn
Always fold in the beaten egg whites carefully.
Medium heat ensures even browning.
Raisins soaked in rum impart a particularly delicate aroma.
Tastes excellent with applesauce, plum compote or vanilla sauce.
Serving suggestions
With applesauce
With plum compote
With vanilla sauce
with fresh berries
with cranberries
