Austrian · Dessert · Medium
Kaiserschmarrn
The Emperor's shredded pancake: fluffy torn pieces caramelized in butter with rum-soaked raisins, dusted with powdered sugar.
The whole recipe in 60 seconds
Kaiserschmarrn, in 5 ideas
- The torn, rustic pieces are the whole point; do not try to make them neat
- Rum-soaked raisins are traditional, but apple chunks work too
- A hot oven finish gives the signature caramelized edges
- Serve it as dessert or as a sweet lunch, both are authentic
- Plum compote is the classic partner
What you need
Ingredients
- 1/2 cup raisins
- 3 tablespoons rum
- 1 cup all-purpose flour
- 1 cup milk
- 4 eggs, separated
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 3 tablespoons butter
- 2 tablespoons powdered sugar, plus more for dusting
- Plum compote or applesauce for serving
How to make it
Directions
- Soak the raisins in the rum for at least 15 minutes.
- Whisk the flour, milk, egg yolks, granulated sugar, vanilla, and salt into a smooth batter. Stir in the raisins with their rum.
- Beat the egg whites to soft peaks and fold into the batter.
- Melt the butter in a large oven-safe skillet over medium heat. Pour in the batter and cook until the bottom is golden, about 4 minutes.
- Tear the pancake into rough pieces with two forks, sprinkle with powdered sugar, and transfer the skillet to a 400 F oven for 8 minutes to caramelize.
- Dust generously with powdered sugar and serve warm with plum compote.
Money saver. Rum extract mixed with water works if you do not keep rum on hand; a little goes a long way.