Kaiserschmarrn – The Emperor's Fluffy Shredded Pancake

Overhead view of Kaiserschmarrn served on a striped plate with fork and knife on a linen napkin

5 from 1 vote

Kaiserschmarrn – The Emperor's Fluffy Shredded Pancake

Servings Portions

Prep Time 15

Cook Time 20

Resting Time 15

Total Time 50

Equipment

Ingredients

Batter

4 Medium Eggs separated
120 Grams All-Purpose Flour
250 ml Milk room temperature
30 Grams Crystal Sugar
1 tsp Vanilla Extract
1 Pinch Salt

Extras

50 Grams Raisins soaked in 2 tbsp rum, optional
40 Grams Unsalted Butter for the pan
2 Tbsp Crystal Sugar for caramelising
2 Tbsp Powder Sugar to serve

Instructions

Batter

Whisk the egg yolks with milk, vanilla, sugar and salt, then whisk in the flour until just smooth. Rest the batter for 15 minutes.
Beat the egg whites with a pinch of salt to soft peaks. Fold into the rested batter in three additions — stop while a few streaks remain.

Cook

Melt half the butter in a 26–28 cm oven-safe pan over medium heat. Pour in the batter, scatter over the drained rum raisins, cover and cook 6–8 minutes until the underside is golden and the top is just set at the edges.
Quarter the pancake in the pan, flip each quarter, add the remaining butter and cook 3–4 minutes more until golden.

Caramelise

Tear the pancake into rough bite-sized pieces with two forks. Sprinkle with the sugar and either toss over high heat for 2 minutes or slide under a hot grill for 60–90 seconds — the pieces are done when the edges are crisp and caramel-brown.

Serve

Dust generously with powdered sugar and serve straight from the pan with plum compote or apple sauce.

Notes

The batter can be made (without the egg whites) up to 2 hours ahead. Whip and fold in the whites just before cooking. Leftovers reheat surprisingly well in a buttered pan, though in my experience there are never any.

Calories: 470kcal

Cost: $4.50

Course: Breakfast, Dessert

Cuisine: Austrian

Keyword: Austrian, easy dessert, kaiserschmarrn, shredded pancake, viennese

Nutrition