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The Best Recipes: Kaiserschmarrn (Austrian Jumbled Pancake) Tasty Recipes

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Kaiserschmarrn (Austrian Jumbled Pancake)

"Kaiserschmarren is the stuff of Austrian childhoods (and adulthoods). This recipe is great for Austrian kid dinners and American breakfasts alike."

Ingredients :

  • 1/4 cup raisins
  • 3 tablespoons dark rum
  • 1 cup all-purpose flour
  • 1 cup whole milk
  • 4 eggs, separated
  • 2 pinches salt
  • 3 tablespoons white sugar
  • 3 tablespoons unsalted butter
  • 2 tablespoons confectioners' sugar, or to taste
  • 2 cups applesauce

Instructions :

Prep : 20M Cook : 4M Ready in : 50M
  • Combine raisins and rum in a small bowl and set aside to soak.
  • Whisk flour and milk in a large bowl until well combined. Set aside for flour to hydrate for 10 minutes.
  • Whisk egg yolks and salt into the moistened flour.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Fold egg whites into the batter in 2 batches.
  • Heat an oven-safe, heavy skillet over medium heat. Melt butter and pour in the batter. Sprinkle rum-soaked raisins on top. Let batter gently brown, 4 to 5 minutes. Reduce heat if batter browns too fast. Cut into quarters with a large spatula. Flip the quarters and let the other side brown gently, 4 to 5 minutes.
  • Transfer the skillet into the oven and bake until pancake is set and puffed up, about 8 minutes. Use 2 large forks to tear the pancake into bite-sized pieces. Sprinkle with confectioners' sugar and serve with applesauce.

Notes :

  • Substitute water for the rum if desired.
  • You can also use compote instead of applesauce.

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