Description
Kaiserschmarrn, a classic Austrian pancake dish, delights with its rustic charm and irresistible texture. Crispy edges and tender center invite diners to savor each delectable bite, making it a perfect comfort meal you’ll want to enjoy again and again.
Ingredients
Scale
- 4 large eggs, separated
- 1 cup (4.5 oz / 125 g) all-purpose flour
- ½ + ⅓ cup (200 ml) milk
- 2 tbsps granulated sugar
- 1 tbsp clarified butter (ghee), neutral-tasting oil, or unsalted butter
- ½ tsp vanilla extract
- 1 pinch salt
- 2 tbsps raisins soaked in brown rum (optional)
- Powdered sugar (for serving)
- Plum compote or any preferred compote (for serving)
- Fresh fruits (for serving)
Instructions
- Preparation: Position oven rack in the middle and preheat to 395°F (200°C) for traditional or 355°F (180°C) for convection settings.
- Egg White Technique: Whip egg whites with salt using an electric mixer until soft peaks form, gradually incorporating granulated sugar to create a voluminous meringue.
- Batter Foundation: Combine egg yolks, half the milk, vanilla extract, and remaining sugar in a large bowl, whisking until smooth and fully integrated.
- Flour Integration: Sift all-purpose flour into the yolk mixture, stirring to prevent lumps, then blend in remaining milk to create a silky, consistent batter.
- Folding Method: Gently incorporate whipped egg whites into the batter using a delicate folding technique to maintain maximum airiness and volume.
- Cooking Surface: Heat clarified butter or neutral oil in a large cast-iron skillet over medium heat until it shimmers, then evenly distribute the batter, optionally sprinkling raisins across the surface.
- Oven Transformation: Bake for 10-12 minutes until puffy and golden, then return to stovetop and deconstruct the pancake into rustic, irregular pieces using two spatulas.
- Final Presentation: Caramelize the shredded pancake to achieve an even golden-brown color, transfer to serving plates, and dust generously with powdered sugar through a fine-mesh sieve.
- Serving Suggestion: Accompany the Kaiserschmarrn with seasonal fruit compotes like traditional Austrian plum sauce or fresh berries to elevate the dessert’s flavor complexity.
Notes
- Egg White Whipping Technique: Ensure your mixing bowl is completely clean and dry to achieve maximum volume when whipping egg whites, as any trace of fat can prevent proper aeration.
- Batter Consistency Matters: Fold egg whites gently and minimally to maintain the light, airy texture that defines this traditional Austrian dessert, preventing deflation of the delicate mixture.
- Pan Selection Crucial: Use a well-seasoned cast-iron skillet or non-stick pan to guarantee even cooking and prevent sticking, which is essential for creating the signature torn, crispy texture.
- Temperature Control Key: Watch the heat carefully during stovetop finishing to achieve golden-brown pieces without burning, using medium heat and constant movement for perfect caramelization.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: Austrian
Nutrition
- Serving Size: 5
- Calories: 276
- Sugar: 10 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 186 mg