Kaiserschmarrn (Austrian Torn Pancakes)
User Reviews
5
Kaiserschmarrn (Austrian Torn Pancakes)
Description
The preparation starts by soaking raisins in rum (or water as a substitute) to soften and infuse flavor. The dry ingredients like flour and salt are combined separately, while egg yolks are beaten with sugar and vanilla to create a smooth base. Milk is added, then the flour mixture is incorporated to form a batter. Whipped egg whites are gently folded in to add lightness and air, resulting in a fluffy texture when cooked.
The batter is cooked in butter in a nonstick pan. Raisins are distributed evenly over the batter as it begins to set. Covered and cooked until the bottom is golden brown, the pancake is then carefully flipped. The cooked pancake is torn into pieces using spatulas or forks and cooked briefly again, caramelizing some edges and creating a mix of textures.
Finished Kaiserschmarrn is traditionally served dusted with powdered sugar and alongside fruit preserves, berry jam, or applesauce, providing a balance of sweet and fruity flavors. This dish works well as a sweet breakfast or dessert.
Ingredients
- 3 tablespoons raisins
- 3 tablespoons rum
- 1 cup all-purpose flour plus 2 tablespoons
- 1/8 teaspoon salt
- 3 egg large yolks
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract quality pure
- 1 1/3 cups milk
- 3 egg large, whites
- 3 tablespoons butter unsalted
- 1 tablespoon granulated sugar
- powdered sugar for serving, compote (alternative name for fruit preserves
- fruit preserves
- berry jam
- applesauce
Instructions
- Place the raisins and rum in a small bowl and let soak for at least 2 hours. If you prefer to omit the rum simply soak the raisins in water to soften them up.
- In a small bowl stir together the flour and salt. Set aside.In a large bowl beat together the sugar, egg yolks, and vanilla extract until pale and smooth. Add the milk and beat until combined. Add the flour and beat until smooth.In a separate bowl, beat the egg whites until stiff peaks form.Carefully fold the egg whites into the batter just until incorporated and white streaks remain.
- Heat 2 tablespoons of the butter over medium heat in a 12-inch non-stick pan.Pour the batter into the warm pan. Let the batter cook for a minute or two and then add the raisins, placing them evenly over the pancake. Cover the skillet with the lid and let it cook for for 7-8 minutes or until the bottom of the pancake is light brown (gently lift it up with a spatula to check). Carefully flip the pancake over. (If it falls apart that's okay because we're going to shred it anyway. Some like to cut the pancake into quarters first and then flip each piece. Do whatever works for you.) Continue to cook until the other side is likewise light brown. Then use a knife, spatula, or two forks to cut/tear the pancake into bite-sized pieces.Add and melt the remaining tablespoon of butter and sprinkle the torn pieces with 1 tablespoon granulated sugar, carefully tossing them in the pan to coat them and allow the sugar to melt.
- Serve immediately. Sprinkle with powdered sugar and serve with fruit preserves or compote, berry jam or applesauce. If desired add a dollop of whipped cream.Serves 4 as dessert or 2 as a main course for brunch/lunch.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 416 kcal
% Daily Value*
| Calories | 416kcal | 21% |
| Carbohydrates | 53g | 18% |
| Protein | 11g | 22% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 177mg | 59% |
| Sodium | 157mg | 7% |
| Potassium | 290mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 20g | 40% |
| Vitamin A | 589IU | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 122mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
