Easy Kaiserschmarrn - Austrian Shredded Pancakes
Kaiserschmarrn is a classic Austrian dessert thatโs super simple to whip up! Warm and fluffy pancake, shredded into pieces, dusted with confectioners sugar and served with apple sauce or any fruit compote. It's delicious!
Kaiserschmarrn translates to 'Emperor's Mess' or 'Imperial Mess'. The main story behind it is that is was originally made for the Austrian Emperor Franz Joseph I (1830โ1916). There are many origin stories behind this dish; the cook messing up pancakes and trying to make something new out of it; cooked by a farmer's wife when the Emperor took shelter at their place during bad weather on a trip, etc. You decide. The important thing is that it tastes amazing.
I'm making this for my Formula 1 series, Drive to Survive: Austrian GP 2024. I'm making foods from all the Grand Prix host countries this season! And what better way to celebrate the Austrian one than by making one their classic desserts. It's also popular in Bavaria, Germany!
Ingredients for Kaiserschmarrn:
- Eggs, whites and yolks separated
- Sugar
- Whole milk
- Vanilla extract
- All-purpose flour
- Salt
- Baking powder
- Unsalted butter
Kaiserschmarrn
Ingredients
- 3 - large eggs, separated
- 3 tablespoon - granulated sugar
- 150 ml - whole milk
- ยพ teaspoon - vanilla extract
- 75 g - all purpose flour
- pinch - salt
- ยฝ teaspoon - baking powder
- 3 tablespoon - unsalted butter for pan, not inside batter
Instructions
- Beat the egg whites in a clean bowl (no grease or they won't whip) until frothy. Slowly add in a tablespoon of sugar and beat until stiff peaks. Set aside
- Add 1.5 tablespoon of sugar to the separate bowl with the yolks and beat until light and pale. Mix in the milk and vanilla extract.
- Sift in the flour, baking powder and salt. Mix together just until combined.
- Take a bit of the egg whites and mix in to make the batter lighter. Now add in the rest of the egg whites and gently fold in until just combined. Don't over mix it because the whites will deflate.
- Heat up a pan on medium heat with butter. Pour in the batter and cook until the pancake is mostly set.
- Flip over the whole pancake OR break into pieces with 2 forks and flip the pieces individually. Let it cook completely, until the bottom is also golden brown. If you flipped the whole pancake, break it into pieces with 2 forks or use a spatula to 'cut' into bite sized pieces.
- Push the pancake pieces to the side of the pan or remove and place on a plate. Add a tablespoon or more of butter and a generous sprinkle of sugar. Let that melt and start bubbling a bit.
- Stir the pancake pieces in to coat with the butter-sugar mixture. Let it cook on medium high heat until the pieces become slightly crispy.
- Take off heat. Dust with confectioners sugar and enjoy it with some apple sauce or plum sauce. Or any fruit sauce/compote you prefer!!
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