Kaiserschmarrn (Austrian Torn Pancakes)
This post may contain affiliate links. See my disclosure policy.
The famous torn pancakes originating in Austria and enjoyed throughout Bavaria, this traditional Kaiserschmarrn recipe features pillowy soft torn pieces of pancakes studded with rum-soaked raisins (optional) and served with powdered sugar and your choice of fruit preserves, berry jam or applesauce!
For more fruity Austrian and German favorites be sure try our Apple Strudel, German Apple Cake, and German Plum Cake!
Here is a special treat my mom used to make for us growing up in Germany and we also enjoyed it on our visits to Salzburg, not far from where my mom grew up in Bavaria. It’s also served at the annual Oktoberfest in Munich where the huge fairytale castle-like tent called Café Kaiserschmarrn is set up and seats 400 people eagerly awaiting the famous confection. Enjoyed throughout Austria and Bavaria as both a dessert or lunch, Kaiserschmarrn is quick to make and a thorough delight to eat!
What is Kaiserschmarrn?
Kaiserschmarrn is a sweet dish of torn pancakes studded with rum-soaked raisins and served with fruit preserves or compote (traditionally plum compote, or Zwetschgenröster), berry jam, or applesauce. The name comes from the German words Kaiser, meaning Emperor, and Schmarrn, which is a colloquial term that means messy, nonsense, or scrambled. Hence these scrambled pancakes are also known as Emperor’s Mess.
Where Did Kaiserschmarrn Originate?
While no one knows for sure exactly how the dish came about, most food historians believe it originated with Emperor Francis Joseph I of Austria and his wife Elisabeth of Bavaria. Thus Austrians and Bavarians both rightfully claim Kaiserschmarrn as their own.
For any old German movie fans out there, the classic 1950’s movie Sissi, starring Romy Schneider, portrays their marriage. I grew up in Germany watching that movie with my mom. I hadn’t seen it in over 20 years and my husband bought it for me a couple of years ago. You can find Sissi on Amazon. Grab a plate of Kaiserschmarrn and sit down to the 10 hour-long epic film!
There are three legends attributing the origin of Kaiserschmarrn to Kaiser Franz Josef and Elizabeth (from Wikipedia).
Story one: “Obsessed with maintaining a minimal waistline, the Empress Elisabeth directed the royal chef to prepare only light desserts for her, much to the consternation and annoyance of her notoriously austere husband. Upon being presented with the chef’s confection, she found it too rich and refused to eat it. The exasperated Francis Joseph quipped, “Now let me see what ‘Schmarren’ our chef has cooked up.” It apparently met his approval as he finished his and even his wife’s serving.”
Story two: “Francis Joseph and his wife were traveling the Alps and stopped by a farmer’s home for lunch. The farmer was so nervous that he threw all the fanciest ingredients he had into a pan to make a delicious pancake; worse yet, due to his nervousness and shaky hands he scrambled the pancake. Hoping to cover up the mess he then covered it with plum jam. Luckily, the Kaiser thought it was scrumptious.”
Story three: “His wife was a poor cook and couldn’t flip a pancake efficiently. She decided to play to her strengths and shred the pancakes altogether and would serve them up to the Kaiser on a regular basis with jam. He liked them with jam. It was his favourite dessert.”
How to Serve Kaiserschmarrn
Kaiserschmarrn is a traditional dessert but it is also commonly eaten for brunch or lunch as a main course.
Serve with a dusting of powdered sugar accompanied by fruit preserves or compote (plum compote, called Zwetschgenröster, is traditional), berry jam, or applesauce. You can also add a dollop of whipped cream if you like.
Kaiserschmarrn Recipe
Let’s get started!
These German / Austrian pancakes are quick and easy to make. For the best, fluffiest texture just be sure to follow the directions to beat the egg whites stiff before carefully folding them into the batter.
Place the raisins and rum in a small bowl and let soak for at least 2 hours. If you prefer not to use rum simply soak the raisins in water to soften them up.
In a small bowl stir together the flour and salt. Set aside.
In a large bowl beat together the sugar, egg yolks, and vanilla extract until pale and smooth.
Add the milk and beat until combined.
Add the flour and beat until smooth.
In a separate bowl, beat the egg whites until stiff peaks form.
Carefully fold the egg whites into the batter just until incorporated and white streaks remain.
Heat 2 tablespoons of the butter over medium heat in a 12-inch non-stick pan.
Pour the batter into the warm pan.
Let the batter cook for a minute or two and then add the raisins, placing them evenly over the pancake.
Cover the skillet with the lid and let it cook for for 7-8 minutes or until the bottom of the pancake is light brown (gently lift it up with a spatula to check). The mixture may form a large bubble or two and that’s totally okay because you’re going to flip it.
Carefully flip the pancake over. If it falls apart that’s okay because we’re going to shred it anyway. Some like to cut the pancake into quarters first and then flip each piece. Do whatever works for you. Continue to cook until the other side is likewise light brown. Then use a knife, spatula, or two forks to cut/tear the pancake into bite-sized pieces.
Use a knife, spatula, or two forks to cut/tear the pancake into bite-sized pieces.
Add and melt the remaining tablespoon of butter and sprinkle the torn pieces with the granulated sugar, carefully tossing them in the pan to coat them and allow the sugar to melt.
You can serve the Kaiserchmarrn directly from the skillet dusted with powdered sugar or transfer to a plate and serve.
Serve immediately.
Sprinkle with powdered sugar and serve with berry jam, applesauce, or fruit compote. If desired add a dollop of whipped cream.
Enjoy!
For more favorite German and Austrian desserts be sure to try our:
- Apple Strudel
- German Apple Cake
- Gugelhupf
- Vanillekipferl
- Mozartkugeln
- German Plum Cake
- Stollen
- Mandelhörnchen
Kaiserschmarrn (Austrian Torn Pancakes)
Ingredients
- 3 tablespoons raisins
- 3 tablespoons rum
- 1 cup plus 2 tablespoons all-purpose flour
- 1/8 teaspoon salt
- 3 large egg yolks
- 1/4 cup granulated sugar
- 1 teaspoon quality pure vanilla extract
- 1 1/3 cups milk
- 3 large egg whites
- 3 tablespoons unsalted butter
- 1 tablespoon granulated sugar
- powdered sugar, fruit preserves/compote, berry jam, applesauce , for serving
Instructions
- Place the raisins and rum in a small bowl and let soak for at least 2 hours. If you prefer to omit the rum simply soak the raisins in water to soften them up.
- In a small bowl stir together the flour and salt. Set aside.In a large bowl beat together the sugar, egg yolks, and vanilla extract until pale and smooth. Add the milk and beat until combined. Add the flour and beat until smooth.In a separate bowl, beat the egg whites until stiff peaks form.Carefully fold the egg whites into the batter just until incorporated and white streaks remain.
- Heat 2 tablespoons of the butter over medium heat in a 12-inch non-stick pan.Pour the batter into the warm pan. Let the batter cook for a minute or two and then add the raisins, placing them evenly over the pancake. Cover the skillet with the lid and let it cook for for 7-8 minutes or until the bottom of the pancake is light brown (gently lift it up with a spatula to check). Carefully flip the pancake over. (If it falls apart that's okay because we're going to shred it anyway. Some like to cut the pancake into quarters first and then flip each piece. Do whatever works for you.) Continue to cook until the other side is likewise light brown. Then use a knife, spatula, or two forks to cut/tear the pancake into bite-sized pieces.Add and melt the remaining tablespoon of butter and sprinkle the torn pieces with 1 tablespoon granulated sugar, carefully tossing them in the pan to coat them and allow the sugar to melt.
- Serve immediately. Sprinkle with powdered sugar and serve with fruit preserves or compote, berry jam or applesauce. If desired add a dollop of whipped cream.Serves 4 as dessert or 2 as a main course for brunch/lunch.
Nutrition
Originally published on The Daring Gourmet September 9, 2018
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
