Kaiserschmarrn is a kind of pancake or pancake sauté that belongs to Austrian and partly German (Bavarian) cuisine. It is made by dividing the pancake mixture cooked in a single piece into small pieces and sautéing it with caramelized sugar.
Kaiserschmarrn means the emperor’s mess. According to legend, Emperor Franz Joseph I once visited a farmer’s house. The farmer made the most delicious pancake he could make for the emperor with the ingredients he had, but he smashed it while cooking it out of excitement. To compensate for this, he served it with marmalade. The emperor liked this dish very much and it was later included in the palace kitchen. There are many similar or different stories about the invention of the recipe. I wanted to share this because I found this story plausible and liked it the most.
The Kaiserschmarrn recipe is made by whisking the egg whites as in the cloud pancake recipe. There are also recipes prepared in the form of classical pancakes, but I do it this way because I like the consistency of pancakes made by whisking egg whites.
Raisins are used optionally in the recipe. So you can use them or not. I have tried it both ways before, I did not see any positive or negative effect of its use. If you don’t mind taking too much unnecessary calories and you have extra raisins, you can use them.
Kaiserschmarrn is traditionally served with apple and plum marmalade, but you can serve it with any jam or marmalade.
- 3 eggs (whites and yolks are separated)
- 1 cup of milk,
- 1 cup of flour,
- 1 tablespoon of butter,
- Powdered vanilla with the tip of the knife,
- 3 tablespoons of granulated sugar,
- 1/2 cup of raisins,
- 1 teaspoon of butter for cooking,
- Powdered sugar for topping.
- Melt 1 tablespoon butter and let it get warm,
- In a deep bowl, whisk the egg yolks,
- Add the milk and butter and whisk,
- Add the flour and vanilla and whisk,
- In a separate narrow and deep bowl, whisk the egg whites with a mixer until it reaches a shaving foam consistency,
- Add the egg whites to the egg yolk mixture piece by piece and mix,
- Melt 1 teaspoon of butter in a 30 cm non-stick frying pan,
- Pour the whole mixture into the pan,
- Close the lid and cook it over medium heat until it loses its fluidity with bubbles on top of it,
- Sprinkle the raisins on it,
- Divide the pancake in half with a spatula (for easily turning it upside down) and flip the pieces one by one,
- After the bottoms are cooked, cut them into small pieces with a spatula,
- Pull the pieces to one side of the pan,
- Sprinkle three tablespoons of sugar on the pan,
- After the sugar melts into liquid, mix it well with the pancake pieces,
- Turn off the heat and take it to the serving plate,
- Sprinkle powdered sugar on top and serve with jam and / or marmalade you deserve.