Kaiserschmarrn is an Austrian dessert made from pancakes. The rich batter for this pancake is made using eggs butter, milk, sugar, flour. Before flipping over, rum soaked raisins are added to the cooking pancake.
The cooked pancake is then torn into small pieces and cooked again, in butter and sugar until it is caramelized. It is then sprinkled with confectioners’ sugar and served with more rum soaked raisins, apfelumus or zwetschgenröster.
Apfelmus is a German applesauce used as a condiment for both sweet and savory dishes. Zwetchgenroster is a plum compote from Austria, where it is a popular as a side dish. The raisins are soaked just before preparing the pancakes, but they can be made ahead of time if a stronger alcohol taste is prefered.
Kaiserschmarrn is also enjoyed in Bavaria and is eaten for breakfast, brunch and dessert.
Origin & Cultural Significance
Kaiser means king and it usually refers to a German or Austrian emperor. Schmarrn means rubbish or mess. It’s believed to have been made especially for the last emperor of Austria, Franz Joseph.
Austrian Kaiserschmarrn Recipe
Kaiserschmarrn is an Austrian dessert made from pancakes. The rich batter for this pancake is made using eggs butter, milk, sugar, flour. Before flipping over, rum soaked raisins are added to the cooking pancake.
Ingredients
- Raisins – 1/3 cup
- Rum - 3 tbsp
- Large eggs, divided - 3
- Butter, unsalted and melted – 3 tbsp
- Vanilla extract – 1 tsp
- Granulated sugar – 2 tbsp
- Salt – 1 pinch
- All-purpose flour – 1 cup
- Milk – 1 cup
- Butter, unsalted - 2 tbsp
- Granulated sugar – 2 tbsp
- Powdered sugar – 2 tbsp
- Applesauce – 1 cup
Instructions
- In a small bowl combine the raisins and rum.
- Separate the eggs and set the egg yolks asideto use later.
- In the bowl whisk the three egg whites using a whisk or whisk attachment of a mixer, beat at high speed for about 2.5 minutes until stiff peaks form. Don't overbeat the egg whites.
- Set aside.
- Add the three egg yolks, melted butter, vanilla extract, sugar, and a pinch of salt to a new bowl.
- Whisk at medium speed about 2-3 minutes.
- On low speed, alternately add flour and milk, a tablespoon of each at a time, until all the flour and milk is used up. Don't overmix. Scrape down the sides of the bowl as needed.
- Using a metal spoon or rubber spatula, very gently fold in the stiff egg whites until combined and no big egg white lumps remain.
- Heat 1 tbsp butter in a 12-inch skillet over medium heat.
- Pour the batter into the skillet.
- After 3 minutes sprinkle the drained raisins over the batter.
- Check to see if the underside is golden brown. When it is, sprinkle the top with a little bit of sugar.
- Using a spatula, divide the pancake into quarters then turn the pieces over. Add a little butter to the pan while turning the pancake.
- Cook for 3-4 minutes until the quarters are golden brown underneath.
- Using two spatulas, tear the pancake into bite-sized pieces.
- Add 2 tbsp butter and sprinkle 2 tbsp sugar over the pancake pieces.
- Turn the heat up to medium-high and gently toss the pieces around with a spatula for about 3-4 minutes, until the sugar has caramelized.
- Sprinkle with confectioners' sugar and serve with applesauce on the side.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 486Total Fat: 19gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 181mgSodium: 119mgCarbohydrates: 65gFiber: 2gSugar: 37gProtein: 11g