The Kaiserschmarrn – or Kaiserschmarren – is a kind of sweet pancake enriched with raisins and rum and is a traditional recipe of Austrian and South Tyrolean cuisine. This “emperor’s pancake” is served shredded, dusted with powdered sugar, and accompanied by lingonberry jam. This recipe is more reminiscent of the Tyrolean version: in the Austrian one, the egg whites are whipped.
In South Tyrol, it is mainly served as a snack, but I find it perfect for breakfast too! Moreover, the recipe is really simple.
At the bottom of the article in the FAQ section, I’ve answered some questions about storage and substitutions. If you have other doubts or curiosities, please leave a comment or use the appropriate form.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Austrian
- Seasonality: All seasons
- Energy 509.15 (Kcal)
- Carbohydrates 54.47 (g) of which sugars 32.99 (g)
- Proteins 15.06 (g)
- Fat 25.42 (g) of which saturated 14.90 (g)of which unsaturated 10.37 (g)
- Fibers 1.29 (g)
- Sodium 315.05 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3 eggs (medium-sized)
- 1/3 cup all-purpose flour
- 1/4 cup milk
- 2 tbsp sugar
- 1 pinch salt
- 1 shot rum
- 1.4 oz raisins
- 1 tsp vanilla extract
- 2 tbsp butter
- 1 tbsp sugar
- 1 tbsp butter
- powdered sugar
Tools
- Bowl
- Mixer
- Pan
- Sieve
- Spatula
Kaiserschmarrn Recipe
Disclaimer: within the ““Ingredients“ and “Tools“ sections, there are affiliation links
Start preparing the Kaiserschmarrn by soaking the raisins in warm water for 30 minutes.
Break the eggs into a bowl or beaker and add the sugar.
Whip with electric beaters or by hand until they double in volume.
Continue the preparation by also adding the rum and vanilla extract.
At this point, also add the milk – if you are lactose intolerant, you can use an unsweetened plant-based drink – and mix again.
Continue with the all-purpose flour and a pinch of salt.
Use the electric beaters again until all the ingredients are fully combined.
Now proceed to cook the Kaiserschmarrn: melt 2 tablespoons of butter in a pan – the one I used is 8 inches in diameter.
Pour the prepared batter into the pan and cook covered over low heat for 2-3 minutes.
After 2-3 minutes, pour the previously drained raisins over the surface of the sweet pancake.
Divide the pancake into two or four parts and turn them over to complete cooking on the other side. At this point, using a spatula, break the wedges into irregular pieces.
Add another tablespoon of butter and a tablespoon of sugar and continue cooking for another couple of minutes.
Transfer the Kaiserschmarrn to a plate and dust it with some powdered sugar.
Serve it immediately accompanied by lingonberry jam.
Kaiserschmarrn
Refer to this section to clarify your doubts; if you don’t find the answer to your question, comment or write to me using the form below.
Also try the CINNAMON SWEET FOCACCIA
FAQ (Questions and Answers)
How long does it keep?
No more than 1-2 days in the refrigerator in an airtight container.
I have celiac disease, can I substitute the all-purpose flour?
You can use rice flour in equal amounts.
Can I bake it in the oven?
Yes, at 350°F in static mode for 7-10 minutes.
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