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Kaiserschmarren

Kaiserschmarrn or Kaiserschmarren is a traditional Austrian, lightly sweetened, giant, torn up pancake often served for dessert in Germany. It's fluffy, buttery, topped with powdered sugar, studded with rum soaked raisins, and served with applesauce.
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Breakfast, Dessert
Cuisine: German
Keyword: kaiserschmarren, pancake
Servings: 2
Calories: 873kcal

Equipment

  • Cast Iron Pan

Ingredients

Raisins

  • 60 grams raisins
  • 50 milliliters rum

Batter

  • 30 grams butter melted
  • 125 milliliters milk warm
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3 eggs separated
  • 120 grams all purpose flour
  • 50 grams granulated sugar

Cooking

  • 30 grams butter
  • 50 grams powdered sugar
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Instructions

  • Add the raisins into a microwave safe bowl and top with enough rum to cover them. Microwave for 15-20 seconds and set aside to let the raisins plump and cool.
  • Preheat the oven to 400 F and place a rack in the center of the oven.

Making the Batter

  • In a medium microwave safe bowl, melt the butter. Then pour in the warm milk, vanilla, and salt and whisk to combine. Add in all three egg yolks and whisk again. Finally whisk in the flour.
  • Add the egg whites and sugar to the bowl of a stand mixer. Use the whisk attachment to whip the egg whites first on medium speed until frothy. Then increase the speed to high speed until stiff peaks form.
  • In two additions, fold the stiff egg whites into the batter being careful not to deflate the egg white.
  • Drain the raisins and fold them in.

Cooking the Kaiserschmarren

  • Add the remaining butter into a cast iron pan and heat over medium heat until melted and beginning to bubble.
  • Immediately pour the batter in and carefully spread it out with a rubber spatula.
  • Leave over medium heat for 2 minutes, then turn off the heat and place the pan in the preheated oven. Bake for 8 minutes until just set on top.
  • Take the pan out of the oven, divide into quarters and flip them over. Place the pan back in the oven for 2 more minutes.
  • Once baked, take the pan out of the oven. Tear the pancake into bite sized pieces with two forks. Sprinkle the top with powdered sugar and place the pan back over medium heat. Use a spatula to flip the sugar coated pieces around in the pan until it becomes golden brown and caramelized.
  • Remove from heat and sprinkle with more powdered sugar.
  • Serve immediately with a side of applesauce.

Notes

This should be eaten immediately - straight out of the pan is best!
 
Be sure the milk is warm when adding it to the butter so they mix well rather than chilling the melted butter back down. Additionally the oven should be preheated before you start the recipe because it needs to be hot once the batter gets poured in to the pan. 

Nutrition

Calories: 873kcal | Carbohydrates: 123g | Protein: 23g | Fat: 33g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 327mg | Sodium: 628mg | Potassium: 607mg | Fiber: 4g | Sugar: 53g | Vitamin A: 1238IU | Vitamin C: 2mg | Calcium: 153mg | Iron: 5mg