Kaiserschmarrn Recipe (Austrian Shredded Pancake)

Slices of Kaiserschmarrn with powdered sugar on top and a small bowl of applesauce sitting on the plate.

5 from 1 vote

Kaiserschmarrn Recipe (Austrian Shredded Pancake)

Shredded pancakes, rum-soaked raisins, and a side of plum preserves make this Kaiserschmarrn, a popular Austrian dessert. The sugar that coats the pancake caramelizes to make a sweet and delicious Austrian treat!

Course Breakfast, Dessert

Cuisine austrian

Prep Time 20

Cook Time 10

Total Time 30

Servings

Calories 307kcal

Author Alexandria Drzazgowski

Equipment

Ingredients

2 tbsp Rum
¼ cup raisins
3 eggs separated
½ tsp vanilla extract
¾ cup milk
zest of one lemon
Pinch salt
1 cup flour
2 ½ tbsp sugar divided
2 tbsp Butter
powdered sugar for topping
Plum preserves for dipping

Instructions

In a small bowl, soak ¼ cup raisins in 2 tbsp rum for about 15 minutes. Then, strain the raisins out of the rum and discard the rum. Set the raisins aside.
In a medium bowl, mix the 3 egg yolks with the ½ tsp vanilla, ¾ cup milk, lemon zest from one lemon, and a pinch of salt. Add the 1 cup flour and 2 tbsp of granulated sugar. Whisk until combined.
Use an electric hand mixer or stand mixer to whisk the 3 egg whites to soft peaks. Add ½ tbsp of granulated sugar and continue mixing until stiff peaks form.
Add the egg whites into the batter and gently hand mix with a rubber spatula until the whites from the whites blend into the batter.
Melt 2 tbsp butter in a large frying pan. Once the butter begins to bubble, add the batter into the pan.
Sprinkle the top of the batter with the rum-soaked raisins and the remaining ½ tbsp of granulated sugar. Cover with lid and allow it to cook for 3-5 minutes.
Once the bottom is cooked, flip the pancake. Continue cooking until the batter is cooked all the way through.
Once cooked, leave the pancake in the pan but use a spatula to cut the pancake into uneven bites.
Top the shredded pancake with powdered sugar and serve with a side of applesauce or plum preserves. Serve warm in the pan.

Notes

Recipe Copyright The Foreign Fork. For educational or personal use only.

Rum: I used spiced rum. You can use whatever you have on hand.
Raisins: These are traditional to include, but you can omit them if you do not like raisins.
Flour: All purpose flour
Lemon: You will only need the zest.
Some recipes pour a tablespoon or 2 of the reserved rum into the pancake batter. If you like the taste of rum, you can certainly do this!
Be gentle when folding the egg whites into the batter! We want as much air in the batter as possible, and the more you mix, the more air deflates out of the eggs.
You may need to cut the large pancake in half in order to flip it. That is totally fine as we will be destroying the pancake when it is done cooking anyways.

Nutrition