The word Kaiserschmarrn (kuh-ZEY-shmarr-n) just might be the most overused word in the English language. It’s the German word for “custard pancake,” but that’s not what we’re talking about. No, we’re talking about a traditional Austrian dish that—like its English name—is a sort of batter-based pancake. Pair that with some whipped cream, fruit, jam, or other toppings, and you’ve got yourself a classic dessert.
Kaiserschmarrn is a German dessert that is very popular in Austria. It is a dessert invented by Emperor Franz Josef of Austria. It is made up of three layers of batter alternating between sweet and savory. Kaiserschmarrn is a very unique and tasty dessert.
The authentic Kaiserschmarrn Recipe combines the best elements of the traditional Austrian recipe with a few modern twists. One of the first hints that this recipe is authentic is the broken up traditional Kaiserschmarrn dough that is mixed with an egg mixture. The traditional recipe typically calls for making a large cake that is then cut into wedges and fried, the modern recipe does not require this and is easier to prepare. The authentic recipe also calls for grated cheese and melted butter to be added to the egg mixture, the modern recipe does not include these ingredients. The final adaptation comes in the form of the melted butter that is added to the pan before cooking to give the pancakes a golden brown finish.
We like Kaiserschmarrn, and this Pancake “Mess” is very simple to prepare!
Looking for a dessert that’s simple to prepare and won’t ruin your day if you make a mistake? Try the Kaiserschmarrn (also known as Kaiserschmarren)! This “messy pancake” is a delightful delicacy prepared from a sweet batter that has been around for almost 200 years!
It’s a traditional Austrian delicacy served with powdered sugar and different fruit jams (compotes) that you may get if you go throughout Europe near the Alps. It may be difficult to locate a Kaiserschmarrn recipe in English since it is such a regional cuisine. That’s exactly where we come in!
Powdered sugar with plum jam – a typical Kaiserschmarrn perspective!
Kaiserschmarrn, on the other hand, has a fascinating backstory — in fact, there are many versions. The fact that it was a favorite meal of Austrian Emperor Francis Joseph I is well acknowledged.
Kaiserschmarrn is a combination of two words. In the south of Germany and Austria, “Kaiser” signifies Emperor, while “Schmarren” is a vague, colloquial word for “mess.”
The Emperor’s first taste of Kaiserschmarrn is a matter of dispute, with theories ranging from a weight-loss-minded wife to an anxious farmer preparing it for lunch when the Emperor dropped by. Whatever the case may be, the shattered pancake is delectable!
Kaiserschmarrn is a favorite dessert of ours as well. Lisa grew up eating Kaiserschmarrn, which is an Austrian dish that is also famous in Bavaria, Germany’s southernmost state (where she grew up).
When she was old enough to operate a stove, she used to make it all the time — but without the rum raisins!
Eric first saw Kaiserschmarrn a few years ago in Vienna, at a genuine Viennese restaurant. Let’s just say that eating Kaiserschmarrn (complete with plum compote) in the Austrian capital was a once-in-a-lifetime event.
Eric still exclaims that the dessert was one of the finest he has ever eaten. That’s how wonderful it was.
There are raisins, but you don’t have to eat them!
Simply follow the instructions below to make your own broken pancake. It’s simple to make and ideal for people who are just getting started in the kitchen and haven’t yet polished their abilities!
The traditional recipe calls for rum-soaked raisins, but they may be omitted or replaced with other dried fruits.
When it comes to the toppings, a generous sprinkling of powdered sugar is a necessity for Kaiserschmarrn. It’s also often served with a fruit compote (which isn’t the same as jam, although jam is delicious if you don’t have any compote).
It was originally served with plum compote, but apple sauce pairs well with the eggy, doughy, sweet pancake! We hope you like this recipe and have a good time creating a mess!
Recipes that are similar
If you like Kaiserschmarrn, you may enjoy more excellent Austrian sweets (or simply desserts that are pancakes)!
- a quarter cup of raisins (optional)
- 2 tblsp rum or 2 tblsp water (when using raisins)
- 4 eggs, medium size
- a third cup of sugar
- 1 teaspoon extract de vanille
- a generous teaspoon of salt
- 1 pound of flour
- 1 gallon of milk
- 2 1/2 tablespoons of butter
- plum jam and/or powdered sugar (to garnish)
- If you wish to use raisins in your recipe, soak them in 2 tablespoons of rum for 15-30 minutes. If you don’t like rum and/or are serving this dish to children, just substitute water.
- Separate the eggs by placing the egg yolks in a large mixing bowl and the egg whites in a smaller mixing dish. Make sure no egg yolk goes into the egg whites, since this will make beating the egg whites in the following step more difficult.
- In a separate dish, beat the egg whites for a few minutes until stiff. The egg whites should hardly move/slide when tilting the bowl. Raising your beaters is another method to see whether the egg whites are firm enough. Your egg whites are firm enough if they form a little “mountain” in the mixing basin.
- Add sugar, vanilla essence, and salt to the bowl containing the egg yolks. Using an electric mixer, beat the batter until it is smooth.
- While mixing the batter on the lowest speed, alternately add the milk and flour to the egg yolk mixture in tiny increments.
- Set the electric mixer aside and use a spatula to gently fold the egg whites into the egg yolk mixture. Add the raisins as well (optional).
- In a big frying pan, melt the butter and pour in the batter. You may wish to cook the batter in two batches if you have a smaller pan. We typically use a 10-inch diameter skillet and like to cook it in two batches to make flipping and ripping simpler. Cook the pancake for about 5 minutes over low-medium heat, or until the bottom is slightly golden brown.
- With a spatula, break/rip your pancake into a couple of large pieces and flip. It’s OK if the top of the pancake is still raw; once flipped, it will cook fast. Wait around 2 minutes after flipping the pancake for it to gently cook before tearing it into even smaller pieces. Continue to move the pieces around until they are golden brown and cooked thoroughly.
- Serve your pancake with powdered sugar, plum jam, or apple sauce on a plate.
Information about nutrition:
Serving Size: 4 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size 511 calories 13 g total fat 7g Saturated Fat 0g trans fat 5 g of unsaturated fat 188 milligrams of cholesterol 191 mg sodium 85 g carbohydrate 1 gram of fiber 54 g sugar 11 g protein
An online nutrition calculator was used to determine this nutritional information. It should only be used as a guideline and not as a substitute for expert dietary guidance. Depending on the particular components used, the exact values may vary.
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Kaiserschmarrn, also called “Austrian pancakes” is a traditional Austrian dish made of shredded potato cooked with cream, egg yolk and sugar. It is traditionally served on Shrove Tuesday, and is also a popular dish in Switzerland. In Austria it is a traditional dish for Shrovetide, but is also a common dish on Christmas. It is a cross between a pancake and a gratin. It is a very popular dish in Austria and Czech Republic as well.. Read more about kaiserschmarrn recipe uk and let us know what you think.