The recipe for Kaiserschmarrn may not be such a popular dessert. But that doesn’t mean it’s not delicious.
It is quite similar to pancakes. The dough contains almost the same ingredients, all of which you already have on hand. And if you feel like you’ve had pancakes like a hundred times lately, you need to try this recipe.
Where does the Kaiserschmarrn actually come from? The recipe has its roots in Austria, but can also be found in Germany and some other countries in Central Europe. But Austrians are very proud of the recipe.
If you’ve ever been to a Viennese restaurant or café, you’ve probably come across a Kaiserschmarrn.
How to make Kaiserschmarrn
The recipe is also very simple and quick to prepare.
You will only need:
- Raisins (if you like them)
I mostly use all-purpose flour. But if you like it a little healthier, you can also use spelt flour. Spelt flour is easier to digest and rich in protein.
Use four eggs for four servings. I recommend choosing medium-sized eggs. If they are free-range, all the better. If not, you certainly can’t go wrong with the ordinary ones.
You can whisk the yolks and whites using either a hand mixer or a whisk. Then simply fold the stiff egg whites into the batter made of egg yolks, sugar, milk, and flour. But mix it gently with a spatula or spoon to keep the air in the batter. Thanks to this, the Austrian shredded pancake becomes quite fluffy.
Kaiserschmarrn in the oven or just on the stove?
The recipe for Kaiserschmarrn can be prepared in two ways. You can just cook the dough in a pan or finish it in the oven. With the second option, however, you also need an oven-proof pan.
The second method is definitely better, easier, and more traditional and will guarantee you an evenly baked and beautifully golden dough. Be careful not to burn yourself when removing the pan from the oven. Don’t make the same mistake as me…
However, if you only have a pan that isn’t suitable for the oven, add the batter and let it cook over medium heat for a few minutes. Check the bottom of the dough carefully to prevent it from burning. When the Kaiserschmarrn is golden brown, turn it over and let it cook on the other side.
The style is very similar to making pancakes. After all, it is an Austrian scrambled pancake. The difference is that the result is a large pancake that you will eventually break up. If your pan isn’t wide enough and you feel like you have too much batter, make two batches.
Whether you used the oven or not, you’ll need to shred the dough into smaller pieces after it’s baked. For example, you can use forks. However, if you’re worried about scratching the pan, feel free to shred it with a spatula or a wooden spoon.
Finally, just melt some butter in the second pan and sprinkle with about two tablespoons of granulated sugar. Let it caramelize a little over medium heat for a few minutes and add your shredded pancake. Mix so that the caramelized sugar covers every piece.
What to serve with the Kaiserschmarrn?
Plum jam or plum compote (Zwetschgenröster) is traditionally served with these amazing Austrian scrambled pancakes. But there are many tasty options. You can also serve applesauce, cranberry sauce, or any other jam you have in the fridge that you like.
Don’t forget the powdered sugar, which will give the Kaiserschmarrn a nice look.Print