Kaiserschmarrn
Kaiserschmarrn is a classic Austrian fluffy torn pancake.It has golden, caramelized edges and a soft, airy center.Raisins add a naturally sweet and chewy contrast.Powdered sugar gives the finished dish an elegant touch.It is delicious with applesauce, plum compote, or berries.Serve it warm for the best texture and flavor.
Ingredients
- 4 large eggs, separated
- 1 cup all-purpose flour
- 1 cup whole milk
- 2 tablespoons granulated sugar
- 1 pinch salt
- ⅓ cup raisins
- 2 tablespoons butter, for cooking
- Powdered sugar, for serving
Instructions
- Place the raisins in a small bowl and cover them with rum or warm water. Let them soak for about 10 minutes. Drain well before using.
- Whisk the egg yolks, milk, vanilla extract, and sugar in a large bowl. Gradually add the flour and salt, whisking until you have a smooth batter without large lumps.
- In a clean bowl, beat the egg whites until soft peaks form. Gently fold the whipped egg whites into the batter. This step gives Kaiserschmarrn its characteristic light and fluffy texture.
- Heat a large oven-safe skillet over medium-low heat and melt the butter. Pour in the batter and scatter the soaked raisins over the surface.
- Carefully turn the pancake over. If it is too large to flip in one piece, divide it into quarters before turning.
- Add another small knob of butter if needed and sprinkle the pieces with granulated sugar. Toss gently over medium heat until the edges become golden and lightly caramelized.
- Transfer the warm Kaiserschmarrn to serving plates. Dust generously with powdered sugar and serve immediately with applesauce, plum compote, berries, or your favorite fruit sauce.
Notes
- Separate the eggs for the lightest and fluffiest texture.
- Room-temperature eggs whip more easily.
- Whole milk provides a richer flavor than low-fat milk.
- Raisins are traditional but completely optional.
- Rum-soaked raisins add a classic Austrian-style flavor.
- Keep the heat moderate so the pancake cooks without burning.
- Do not overmix after adding the whipped egg whites.
- Kaiserschmarrn is best served immediately while warm.