Photo from pinterest.com

Kaiserschmarrn is a traditional Austrian dessert, a fluffy, caramelized pancake torn into bite-sized pieces and dusted with powdered sugar. Often served with plum compote or apple sauce, this imperial treat was a favorite of Emperor Franz Joseph I. Light, airy, and slightly crispy, it’s the perfect indulgence for breakfast or dessert.

Ingredients:

1 cup (125 g) all-purpose flour

1 cup (240 ml) milk

4 eggs, separated

2 tbsp (30 g) sugar

1 tsp vanilla extract

1 pinch of salt

2 tbsp (30 g) unsalted butter

¼ cup (40 g) raisins (optional, soaked in rum or warm water)

2 tbsp (30 g) powdered sugar (for serving)

Plum compote or apple sauce (for serving)

Instructions:

Step 1: Prepare the Batter In a mixing bowl, whisk together the flour, milk, vanilla extract, and egg yolks until smooth. In a separate bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add sugar and beat until stiff peaks form. Gently fold the egg whites into the batter to keep it airy.

Step 2: Cook the Pancake Heat butter in a large non-stick pan over medium heat. Pour the batter into the pan and cook for about 3–4 minutes, until the bottom is golden brown. Sprinkle raisins over the pancake (if using).

Step 3: Flip and Tear Carefully flip the pancake using a spatula or by cutting it into quarters for easier flipping. Cook for another 2 minutes until golden. Use two forks to tear the pancake into bite-sized pieces.

Step 4: Caramelize and Serve Sprinkle a little sugar over the pieces and let them caramelize slightly in the pan. Serve warm, dusted with powdered sugar and accompanied by plum compote or apple sauce.

Serving: Kaiserschmarrn is best served warm, dusted with powdered sugar, and paired with fruit compote or jam for a deliciously sweet experience.

This light and fluffy Kaiserschmarrn is a true Austrian delight, perfect for breakfast or dessert. Its caramelized edges and airy texture make it a must-try dish for anyone who loves classic European sweets.