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kaiserschmarrn recipe authentic traditional Austrian torn pancakes shredded scrambled rum raisins berries jam compote applesauce plums powdered sugar

Kaiserschmarrn (Austrian Torn Pancakes)

Kimberly Killebrew
Enjoyed throughout Austria and Bavaria as dessert or lunch, this traditional Kaiserschmarrn is quick to make and a thorough delight to eat!
Print Recipe
5 from 26 votes
Prep Time 10 minutes
Cook Time 10 minutes
Raisin Soaking Time 4 hours
Total Time 4 hours 20 minutes
Course Brunch, Dessert, Lunch
Cuisine Austrian, German
Servings 4
Calories 416 kcal

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

Calories: 416kcal | Carbohydrates: 53g | Protein: 11g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 177mg | Sodium: 157mg | Potassium: 290mg | Fiber: 2g | Sugar: 20g | Vitamin A: 589IU | Vitamin C: 1mg | Calcium: 122mg | Iron: 2mg
Keyword Austrian Pancakes, Kaiserschmarrn, Torn Pancakes
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