Kaiserschmarrn (Austrian Scrambled Pancake)

⏱ 50 mins 🍽 ['4', '4 servings'] 🌶 austrian 🏷 Breakfast

Kaiserschmarrn is a traditional Austrian dish, often enjoyed for breakfast or as a dessert. This light and fluffy pancake is baked in the oven before being torn into rustic pieces. It is finished with a generous dusting of confectioners' sugar and served with a side of applesauce for a comforting and sweet treat. The batter includes rum-soaked raisins for added flavour.

Kaiserschmarrn (Austrian Scrambled Pancake)

Ingredients

  • 0.25 cup raisins
  • 3 tablespoons dark rum
  • 1 cup all-purpose flour
  • 1 cup whole milk
  • 4 eggs, separated
  • 2 pinches salt
  • 3 tablespoons white sugar
  • 3 tablespoons unsalted butter
  • 2 tablespoons confectioners' sugar, or to taste
  • 2 cups applesauce

Method

  1. Place the raisins and rum in a small bowl and leave them to soak.
  2. Whisk the flour and milk together in a large bowl until smooth, then leave the mixture to rest for 10 minutes.
  3. Stir the egg yolks and salt into the rested flour mixture.
  4. Set your oven to heat to 350 degrees F (175 degrees C).
  5. In a clean bowl, beat the egg whites until foamy. Slowly add the sugar while beating until stiff peaks form. Gently fold the egg whites into the batter in two additions.
  6. Warm an ovenproof skillet and melt the butter. Pour in the batter and scatter the soaked raisins over the top. Cook for 4 to 5 minutes until the base is lightly browned. Use a spatula to cut the pancake into four sections and flip each one, cooking for another 4 to 5 minutes.
  7. Place the skillet in the oven and bake for about 8 minutes until the pancake is set and puffy. Use two forks to shred the pancake into small pieces. Dust with confectioners' sugar and accompany with applesauce.

Nutrition (per serving)

Calories448 kcal
Fat15 g
Sugars35 g
Protein11 g
Sodium169 mg

Recipe details

CategoryBreakfast
Cuisineaustrian
AuthorToi