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Kaiserschmarrn (Austria)

Kaiserschmarrn is an Austrian dessert made of shredded up pancakes, topped with rum-soaked raisins, and served with a side of plum preserves. The sugar that coats the pancake caramelizes to make a sweet and delicious Austrian treat!
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Course: Breakfast, Dessert
Cuisine: austrian
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 servings

Ingredients

  • 2 tbsp Rum
  • 1/4 cup raisins
  • 1 cup flour
  • Pinch salt
  • 2 1/2 tbsp sugar, divided
  • 1/2 tsp vanilla extract
  • ¾ cup milk
  • zest of one lemon
  • 3 eggs, separated
  • 2 tbsp Butter
  • powdered sugar, for topping
  • Plum preserves , for dipping

Instructions

  • In a small bowl, soak the raisins in the rum until the rum is absorbed (about 15 minutes). 
  • Mix the egg yolk with vanilla, milk, lemon zest, and salt. Add flour and two tbsp of granulated sugar and mix well. 
  • Beat egg whites until stiff and fold them into the batter. 
  • Melt butter in pan that is large enough to fit all of the batter at once. The pancake should be fluffy, so make sure that the pan isn't so large that the batter spreads too thin. 
  • Pour the batter into the pan, top with rum-soaked raisins, and then sprinkle with 1/2 tbsp granulated sugar. Cook until the bottom is brown. Flip the entire pancake over at once. 
  • Continue cooking pancake until the batter is cooked all the way through. Once cooked, leave the pancake in the pan but use a spatula or a knife to shred the pancake into uneven bites. 
  • Top the shredded pancake with powdered sugar and serve with a side of plum preserves. Serve warm in the pan. 
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