Kaiserschmarren

Nutrition · per serving

Steps

1. 1

   Cover the raisins with 2 tablespoons of warm water and leave to soak for 5 minutes. Whisk the flour, milk, egg yolks, sugar, vanilla sugar, lemon zest and salt into a smooth, fairly thin batter.

   125 g Wheat flour200 ml Milk3, separated Eggs25 g Sugar1 sachet, 8 g Vanilla sugarZest of ½ unwaxed lemon Lemon zest1 pinch Salt40 g Raisins
2. 2

   Beat the egg whites with clean beaters until stiff. Gently fold the beaten egg whites into the batter, keeping as much air as possible. Drain the raisins and fold them in.

   3, separated Eggs40 g Raisins
3. 3

   Heat a large non-stick frying pan over medium heat and melt the butter in it without allowing it to brown. Pour in the batter and cook for 3 to 4 minutes, until the underside is golden brown and the surface is almost set.

   25 g Butter
4. 4

   Cut the pancake into quarters with a spatula and turn the pieces over. Cook for another 2 minutes, then tear the pieces into bite-sized chunks using two spatulas. Continue cooking for another 3 to 4 minutes, turning occasionally, until golden brown and cooked through.

5. 5

   Remove the pan from the heat and leave the Kaiserschmarren to rest for 2 minutes. Dust with icing sugar and serve immediately with apple sauce.

   15 g Icing sugar200 g Apple sauce

Origin & History

Kaiserschmarren is a classic Austrian dish dating back to the imperial cuisine and is particularly closely associated with Viennese and Alpine culinary traditions. The roughly torn pancake was originally served as a sweet main course or a substantial flour-based dish.