This easy Kaiserschmarrn recipe is ingenious, sure to succeed and fast. An excellent dessert for the whole family!
Classic Kaiserschmarrn is real soul food: fluffy and caramelized, soft and sweet. The Austrian dessert not only results in a good mood but also always awakens a mountain hut-hiking-feeling in me.
With this quick Kaiserschmarrn recipe you can save yourself the sporty part and go straight to the pleasure. 😉
Taste and Occasion
The traditional pastry, similar to pancakes or waffles, hits the spot with the whole family, making it the perfect weekend meal. The preparation is not elaborate, the result tastes a little different depending on the side dish.
Like pancakes, Kaiserschmarrn dough consists of eggs, flour, milk and sugar. I recommend you separate the eggs, because the result is especially airy and fluffy due to the stiffly beaten egg whites.
There are many original Kaiserschmarrn recipes where the Austrian pancakes are made in the oven (usually after the dough has been in the pan anyway). You can read about the preparation of this Kaiserschmarrn without raisins. I limit myself to baking in the pan. Works just as well - and is much faster.
How to make the Austrian Pancakes with Raisins
You can start with the dough by separating the eggs. Beat the beaten egg whites with salt until they are very stiff and set it aside.
Beat the egg yolks with sugar until the mixture is light and frothy. Mix in flour alternating with milk. Add raisins and beaten egg white in the next step.
The typical element of the dessert is its appearance. To be honest, pancakes sometimes look like Kaiserschmarrn 😉 - namely when I can't manage to turn the dough properly. With Kaiserschmarrn it even has to be like that.
I first bake the dough at medium heat until it is slightly firm and light brown at the bottom. Then I quarter the pancake, turn it over and bake it - almost done.
Fluffy, moist, very low in fat and entirely sugar-free: this light lemon cake with yogurt is made for those who like to enjoy low-calorie!
Finally, I tear everything into pieces with two spatulas. Then I sprinkle a tablespoon of sugar on top and let it caramelize briefly. Looks wonderfully imperfect. And tastes wonderfully perfect!
Traditionally, Austrian pancakes with raisins are served with a plum roaster, often also with apple sauce. But we also serve stewed cherries or jam with it.
Recipe for Austrian Pancakes (Kaiserschmarrn)
For the dough
- 4 eggs, medium-sized
- 1 pinch salt
- 30 grams (1.1 oz) sugar
- 180 grams (1.4 cups) wheat flour
- 350 milliliters (1 ½ cups) milk
- 40 grams (0.3 cups) raisins
For the preparation
- 40 grams (0.2 cups) clarified butter , for baking
- 1 tablespoon sugar , to caramelize
- Powdered sugar , for dusting
- Separate the eggs. Beat the beaten egg whites with salt until very stiff and set aside. Beat the egg yolks with the sugar until light and frothy. Mix in the flour alternating with the milk. Add the raisins and the beaten egg white.
- Heat the clarified butter in one or two pans (depending on size). Put about half of the dough into each pan and bake at medium heat. As soon as the underside is lightly browned, cut the Kaiserschmarrn into quarters, carefully turn the pieces over and let them bake for a short time. Tear into large pieces with two spatulas or forks. Sprinkle a tablespoon of sugar on top and let it caramelize briefly.
And of course you can also modify the recipe by adding a few almond sticks, pouring rum over the Austrian pancakes and flambéing it or replacing part of the flour with ground nuts. The basic Kaiserschmarrn recipe is always equally easy. And delicious!
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