Kaiserschmarrn recipe (Fluffy Austrian Torn Pancak
Kaiserschmarrn is an Austrian dish made from a light, fluffy batter that’s baked, torn into pieces, and caramelized in butter and sugar—crispy on the edges, custardy in the center, and impossible to stop eating. It’s perfect for dessert, a midday snack, or even breakfast.
I first tried Kaiserschmarrn (or Kaiserschmarren) at the famous Austrian cafe Demel in Vienna, and I was instantly wowed. It was like nothing I’d ever tasted—a cross between a pancake, a Dutch baby, and a soufflé, dotted with rum-soaked raisins, caramelized, and served in deliciously messy pieces.
The name says it all: Kaiser means emperor in German, while schmarrn translates to “scramble”—essentially, an imperial mess on a plate! Legend has it the dish was named after Austrian Emperor Franz Joseph I, who had a particular fondness for it. While it’s wonderful straight from the oven, it’s often caramelized in butter and sugar for an extra indulgent touch. Kaiserschmarrn is traditionally enjoyed as a dessert or with afternoon coffee, but it’s just as good cold the next day. If you’ve never had it before, you’re in for a real treat!
What You’ll Need To Make Kaiserschmarrn
Butter: Used to grease the skillet for cooking, add richness to the batter, and to caramelize the baked kaiserschmarrn.
Raisins: Soaked in dark rum to add a burst of sweet, boozy flavor throughout the batter.
Dark Rum: Infuses the raisins with a rich, deep flavor that complements the sweetness of the dish.
Eggs: The eggs are separated; the yolks provide richness to the batter, while the beaten whites add airiness and a fluffy texture.
Milk: Adds moisture and helps to create a smooth, pourable batter.
Vanilla Extract: Lends a warm, aromatic flavor to the batter.
All-Purpose Flour: Provides structure to the batter.
Macerated Strawberries or Other Fresh Fruit: Optional for serving.
Confectioners’ Sugar: Used for dusting the finished dish, adding a light, sweet finish.
Step 1: Preheat the oven and prep the skillet. Preheat your oven to 425°F and place a rack in the center. Rub the softened butter all over the inside of a 10-inch ovenproof skillet, then sprinkle in the sugar and shake the pan to coat the bottom and sides evenly.
Step 2: Soak the raisins. In a small microwave-safe bowl, combine the raisins and rum. Microwave for 30 seconds, then set aside so the raisins can soak up all that flavor.
Step 3: Whip the egg whites. In a stand mixer fitted with the whisk attachment—or using handheld beaters—beat the egg whites with the salt and sugar on medium-high speed until soft peaks form. You’ll know they’re ready when the peaks droop just slightly when you lift the whisk.
Step 4: Make the batter. In a large bowl, whisk together the egg yolks, milk, vanilla, and 1 tablespoon of the rum from the raisins (leave the rest with the raisins). Add the flour and melted butter, and whisk until smooth. Whisk in about a quarter of the whipped egg whites to lighten the batter, then gently fold in the rest with a spatula until evenly combined.
Step 5: Cook briefly on the stovetop. Pour the batter into the prepared skillet and set it over medium heat for 2 minutes—it’ll start to sizzle a bit. Scatter the rum-soaked raisins evenly over the top.
tep 6: Bake and caramelize the Kaiserschmarrn. Transfer the skillet to the oven and bake for 14 to 16 minutes, until puffed and lightly golden. You can serve it just like this, but for the best flavor and texture, I recommend caramelizing it. Melt a bit of butter in a large nonstick skillet over medium heat. Cut the baked kaiserschmarrn into rough 2-inch pieces right in the skillet, then transfer them to the hot pan. Sprinkle with a few tablespoons of granulated sugar and cook until the edges are golden and caramelized.
Dust with confectioners’ sugar and serve with fruit, if desired, and enjoy!
I first tried Kaiserschmarrn (or Kaiserschmarren) at the famous Austrian cafe Demel in Vienna, and I was instantly wowed. It was like nothing I’d ever tasted—a cross between a pancake, a Dutch baby, and a soufflé, dotted with rum-soaked raisins, caramelized, and served in deliciously messy pieces.
The name says it all: Kaiser means emperor in German, while schmarrn translates to “scramble”—essentially, an imperial mess on a plate! Legend has it the dish was named after Austrian Emperor Franz Joseph I, who had a particular fondness for it. While it’s wonderful straight from the oven, it’s often caramelized in butter and sugar for an extra indulgent touch. Kaiserschmarrn is traditionally enjoyed as a dessert or with afternoon coffee, but it’s just as good cold the next day. If you’ve never had it before, you’re in for a real treat!
What You’ll Need To Make Kaiserschmarrn
Butter: Used to grease the skillet for cooking, add richness to the batter, and to caramelize the baked kaiserschmarrn.
Raisins: Soaked in dark rum to add a burst of sweet, boozy flavor throughout the batter.
Dark Rum: Infuses the raisins with a rich, deep flavor that complements the sweetness of the dish.
Eggs: The eggs are separated; the yolks provide richness to the batter, while the beaten whites add airiness and a fluffy texture.
Milk: Adds moisture and helps to create a smooth, pourable batter.
Vanilla Extract: Lends a warm, aromatic flavor to the batter.
All-Purpose Flour: Provides structure to the batter.
Macerated Strawberries or Other Fresh Fruit: Optional for serving.
Confectioners’ Sugar: Used for dusting the finished dish, adding a light, sweet finish.
Step 1: Preheat the oven and prep the skillet. Preheat your oven to 425°F and place a rack in the center. Rub the softened butter all over the inside of a 10-inch ovenproof skillet, then sprinkle in the sugar and shake the pan to coat the bottom and sides evenly.
Step 2: Soak the raisins. In a small microwave-safe bowl, combine the raisins and rum. Microwave for 30 seconds, then set aside so the raisins can soak up all that flavor.
Step 3: Whip the egg whites. In a stand mixer fitted with the whisk attachment—or using handheld beaters—beat the egg whites with the salt and sugar on medium-high speed until soft peaks form. You’ll know they’re ready when the peaks droop just slightly when you lift the whisk.
Step 4: Make the batter. In a large bowl, whisk together the egg yolks, milk, vanilla, and 1 tablespoon of the rum from the raisins (leave the rest with the raisins). Add the flour and melted butter, and whisk until smooth. Whisk in about a quarter of the whipped egg whites to lighten the batter, then gently fold in the rest with a spatula until evenly combined.
Step 5: Cook briefly on the stovetop. Pour the batter into the prepared skillet and set it over medium heat for 2 minutes—it’ll start to sizzle a bit. Scatter the rum-soaked raisins evenly over the top.
tep 6: Bake and caramelize the Kaiserschmarrn. Transfer the skillet to the oven and bake for 14 to 16 minutes, until puffed and lightly golden. You can serve it just like this, but for the best flavor and texture, I recommend caramelizing it. Melt a bit of butter in a large nonstick skillet over medium heat. Cut the baked kaiserschmarrn into rough 2-inch pieces right in the skillet, then transfer them to the hot pan. Sprinkle with a few tablespoons of granulated sugar and cook until the edges are golden and caramelized.
Dust with confectioners’ sugar and serve with fruit, if desired, and enjoy!
23日前
