Prep
15 min
15 min
Cook
15 min
15 min
Total
30 min
30 min
Yield
4 servings
4 servings
Category
Dessert
Dessert
Cuisine
Austrian
Austrian
Kaiserschmarrn is one of the best-known sweet dishes from Austria. The batter is cooked like a thick pancake, then torn into rustic pieces and finished in the pan until lightly caramelised at the edges.
This version keeps the ingredients simple and practical for UK cooks, using everyday staples such as eggs, milk, plain flour and butter. A few raisins are traditional, but you can leave them out if you prefer.
Serve it warm with a dusting of icing sugar and berry compote or stewed fruit on the side. It is especially good after a day in the mountains or as a treat on a ski holiday morning.
Ingredients
- 125g plain flour
- 4 Eggs, separated
- 250ml whole milk
- 30g Sugar
- 30g Butter
- 40g raisins
- 1 tsp vanilla extract
- icing sugar, for dusting
- berry compote, to serve
Method
- Put the plain flour in a large bowl. Whisk in the egg yolks and milk until you have a smooth batter.
- Stir in the sugar, raisins and vanilla extract.
- In a separate clean bowl, whisk the egg whites until they form soft peaks. Fold them gently into the batter so it stays light and airy.
- Melt half the butter in a large non-stick frying pan over a medium heat. Pour in the batter and cook for 4 to 5 minutes until the underside is golden.
- Turn the pancake over in large sections, or carefully flip it, and cook for another 3 to 4 minutes.
- Use two spatulas or forks to tear the pancake into bite-sized pieces. Add the remaining butter and cook for 2 to 3 minutes, turning the pieces, until golden and lightly caramelised.
- Dust generously with icing sugar and serve warm with berry compote.
