5 from 78 votes
Kaiserschmarrn (Austrian Torn Pancakes)
Kaiserschmarrn is a fluffy Austrian torn pancake featuring a batter enhanced with rum-soaked raisins folded into a softly aerated mixture of egg yolks, flour, and whipped egg whites. Cooked in butter and torn apart while frying, it is dusted with powdered sugar and served with fruit preserves or compote.
Prep Time
10 mins
Cook Time
10 mins
Additional Time
4 hrs
Total Time
4 hrs 20 mins
Servings:
4
Calories:
416 kcal
Course:
Dessert, Lunch, Brunch
Cuisine:
German, Austrian
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 416
% 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.