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Kaiserschmarrn

A classic Austrian dessert that's both fluffy and slightly caramelized, perfect for wrapping up a meal or indulging in an afternoon treat.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dessert, Snack
Cuisine: Austrian, European
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large large eggs Use organic eggs for best results.
  • 1 cup all-purpose flour Can substitute with gluten-free flour.
  • 1 cup milk Fresh milk is recommended; almond milk can be used for dairy-free.
  • 2 tablespoons sugar Can adjust according to sweetness preference.
  • 1 teaspoon vanilla extract Enhances flavor.
  • 3 tablespoons butter For cooking in the skillet.
  • 1/4 cup raisins (optional) Soak in rum for richer flavor.
  • 2 tablespoons rum (optional) Use water for non-alcoholic version.
  • Powdered sugar for serving Dust over the finished dish.

Method
 

Preparation
  1. Soak the raisins in rum for at least 20 minutes.
  2. Separate the egg whites from the yolks into two different bowls.
  3. In the bowl with the yolks, whisk together the milk, flour, sugar, and vanilla until smooth.
  4. Beat the egg whites until soft peaks form.
Cooking
  1. Fold the beaten egg whites into the batter gently.
  2. Melt the butter in a non-stick skillet over medium heat and pour the batter into the pan.
  3. Cook until the bottom is golden brown, about 5 minutes.
  4. Cut the batter into large pieces, flip, and cook until both sides are caramelized.
  5. Tear pancakes into smaller pieces, sprinkle with sugar, and allow to caramelize slightly.
  6. Dust with powdered sugar before serving.

Notes

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a skillet over medium heat. For an extra layer of flavor, add a pinch of cinnamon to the batter.