Ingredients for Classic Kaiserschmarrn
The batter for Kaiserschmarrn uses the same basic ingredients as regular pancakes, just in different quantities.
- Eggs: They make the batter fluffy and airy. I use organic, medium-sized eggs.
- Sugar: Regular white sugar subtly sweetens the batter and caramelizes when cooking. Powdered sugar for dusting is optional but looks great.
- Flour: Regular all-purpose flour (Type 405) works best, but light spelt flour (Type 630) also works. I add a tiny bit of baking powder for an extra fluffy result.
- Milk: Full-fat milk is best for this liquidy batter, but low-fat milk or a mix of milk and cream will also work.
- Clarified Butter: It's the most flavorful fat for cooking. If necessary, you can substitute with neutral oil or margarine, but don't skimp on the fat when frying!
- Raisins: Optional but highly recommended. To prevent them from drying out or burning, soak them in juice or rum beforehand.
Easy Preparation in 3 Steps
1. Prepare the Batter
Kaiserschmarrn is best made with beaten egg whites. First, carefully separate the eggs, as the whites need to be free of any yolk to whip properly. Beat the egg whites with a pinch of salt until stiff. In another bowl, beat the egg yolks and sugar until creamy.
2. Mix the Batter
Gradually add the flour and milk to the yolk-sugar mixture, stirring to prevent lumps. Gently fold in the beaten egg whites with a spatula, keeping the batter light and airy.
3. Cook the Kaiserschmarrn
Cook the batter slowly over medium heat; too high a temperature may cause it to stick. Once the bottom is set and lightly browned, cut the thick pancake into quarters to make it easier to flip. Finish cooking the other side before tearing the pancake into pieces. Finally, sprinkle some sugar into the pan to caramelize before serving.
Tips for a Perfect Kaiserschmarrn
- Consistency: The batter should be very liquid before adding the egg whites—this is intentional. Fold in the whites gently to keep the batter airy.
- Pan Choice: Use a large pan (at least 12-13 inches) to cook the entire batch at once. If you don’t have one that big, divide the batter between two pans. Avoid using cast iron, as nonstick pans work best for this dish.
- Portion Size: Many recipes suggest a small amount of batter (like 125g flour, 125ml milk, and 4 eggs) for four people. That’s not nearly enough for most appetites. My recipe is based on larger portions, and I even make extra for my family of four (2 adults, 2 kids).
Delicious Variations and Sides
Kaiserschmarrn is traditionally served with plum compote but goes great with applesauce, cherry compote, or fresh fruits. You can also customize the recipe by adding slivered almonds, flambéing with rum, or substituting some of the flour with ground nuts.
Storing Kaiserschmarrn
Kaiserschmarrn tastes best when freshly made. However, you can store leftovers in an airtight container in the fridge for up to three days. Reheat in a pan with a little butter or oil.
Enjoy! If you’re a fan of sweet treats, also try our Pancakes or Waffles—perfect for the whole family. Looking for a vegan option? I have a great vegan Kaiserschmarrn recipe too.
Recipe Card
Kaiserschmarrn
Ingredients
For the batter:
- 4 medium eggs
- A pinch of salt
- 40 grams about 3 tablespoons sugar
- 180 grams 1 ½ cups all-purpose flour
- ¼ teaspoon baking powder, about 1g
- 350 milliliters 1 ½ cups milk
Optional for folding in:
- 50 grams raisins
- 2 tablespoons apple juice or rum
For finishing:
- 30 grams clarified butter or oil
- 2 tablespoons sugar for caramelizing
- Powdered sugar for dusting
Instructions
- If using raisins, first mix them in a small bowl with the apple juice or rum and set aside.
- Separate the eggs carefully. Beat the egg whites with a pinch of salt until stiff and set them aside.
- Beat the egg yolks with the sugar for about 2-3 minutes until they are pale and frothy.
- Combine the flour and baking powder. Gradually stir this mixture into the egg yolks, alternating with the milk, in 2-3 steps.
- Gently fold the beaten egg whites into the batter using a spatula. Be careful to retain as much air and volume in the batter as possible.
- If you're using raisins, drain any excess liquid and carefully fold them into the batter.
- Heat the clarified butter (or oil) in a very large pan (at least 12-13 inches in diameter) or two smaller pans. Pour the batter into the pan(s) and cook over medium heat. After about 5 minutes, when the bottom is lightly browned, quarter the pancake with a spatula.
- Gently flip each quarter and cook for a few more minutes on the other side. Then tear the pancake into rough pieces using two spatulas or forks.
- Sprinkle the pieces with sugar and allow it to caramelize briefly. Serve the Kaiserschmarrn dusted with powdered sugar as desired.
Notes
- Once the egg whites are added, avoid over-mixing the batter.
- The batter should be about 2 cm (¾ inch) high in the pan—if it's too thick, use two smaller pans.
- The heat should be moderate to prevent the batter from sticking or burning.
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