Kaiserschmarrn is a classic Austrian dessert that’s 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!
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!
Check out some more of my F1 recipes such as these Dutch Cinnamon Rolls (Zeeuwse Bolus), this easy and simple Texas Chocolate Sheet cake, Italian Bomboloni, these Belgian Liege Waffles, and these Azerbaijani Qutab (stuffed flatbread).
What is Kaiserschmarrn?
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 The main story behind it is that is was originally made for the Austrian Emperor Franz Joseph I (1830–1916). 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.
It's a classic Austrian dessert which is basically a warm and fluffy pancake, shredded into pieces and cooked in some more butter and sugar. The sugar cooks down and makes the pieces slightly crunchy and buttery! Dusted with confectioners sugar and served with apple sauce or any fruit compote. It's delicious!
Ingredients for Kaiserschmarrn:
- Eggs, whites and yolks separated
- Sugar
- Whole milk
- Vanilla extract
- All-purpose flour
- Salt
- Baking powder
- Unsalted butter
Instructions
- Whip the egg whites in a clean bowl until frothy, and add in 1 tablespoon of the sugar, and beat until stiff peaks form. Set aside.
- In another bowl, beat the yolks with the rest of the sugar until light and pale, then mix in milk and vanilla. Sift in the flour, baking powder, and salt, and mix until just 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 butter in a pan, pour in the batter, and cook until mostly set. Flip as a whole or break into pieces and then flip each individually, cooking until golden brown.
- Add butter and sugar to the pan, let it bubble, then stir in the pancake pieces to coat. Cook until crispy.
- Remove from heat, dust with powdered sugar, and serve with apple or plum sauce.
Storage
I recommend serving this immediately while it's fresh and warm. It shouldn’t be stored for later.
Tips to make this recipe
- Use Room Temperature Eggs: This helps the whites whip up better and combine more smoothly with the batter.
- Avoid Grease: Ensure the bowl for whipping egg whites is grease-free, as even a little fat can prevent stiff peaks.
- Caramelization: Don’t rush the butter-sugar coating. Allow the butter and sugar to bubble and caramelize slightly before adding the pancake pieces—this gives them a crispy, golden finish.
- Don’t Overmix: When folding in the egg whites, be gentle and stop as soon as you no longer see streaks. Overmixing will deflate the whites, making the pancake less fluffy.
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Kaiserschmarrn
Ingredients
- 3 - large eggs whites
- 3 - large egg yolks
- 3 tablespoon - granulated sugar
- 150 ml - whole milk
- ¾ teaspoon - vanilla extract
- 75 g - all purpose flour
- pinch - salt
- ½ 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 aside3 - large eggs whites, 3 tablespoon - granulated sugar
- 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.3 - large egg yolks, 3 tablespoon - granulated sugar, 150 ml - whole milk, ¾ teaspoon - vanilla extract
- Sift in the flour, baking powder and salt. Mix together just until combined.75 g - all purpose flour, pinch - salt, ½ teaspoon - baking powder
- 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.3 tablespoon - unsalted butter
- 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!!
Rupika says
DELICIOUS AND SO EASY TO MAKE. MY FRIEND AND I HAD SM FUN MAKING THIS. WILL DEFINITELY MAKE THIS AGAIN SOMEDAY.
Nabeah Wahab says
That's so cute!! so happy you and your friend had fun making them together and enjoyed it thank you for giving it a try!
Aatiyah says
It was absolutely delicious and will definitely make again
Cheesa Terez says
This pancake is so fluffy and yummy. Will surely make it again.