Original Kaiserschmarrn is a delicacy and next to Wiener Schnitzel one of the most famous dishes from Austria. It is a famous kind of pancakes that are traditionally made with simple ingredients.
They only contain eggs, flour, sugar, and milk, but are very fluffy. Kaiserschmarrn is usually served with a fruit compote or jam, and they can also be topped with powdered sugar.
Kaiserschmarrn pancakes are a popular breakfast and dessert food in Austria as well as in Germany, and they are often made on special occasions such as Christmas or New Year’s Eve.
If you’re looking for a delicious and unique pancake recipe, then you should definitely try making Kaiserschmarrn pancakes!
5 tips for a perfectly fluffy result
- Make sure your batter is smooth and lump-free. Whisk evenly.
- Use a good quality butter for best flavor and to prevent sticking.
- Cook the pancakes low and slow for tender, fluffy results.
- Don’t be afraid to brown them nicely on both sides for extra flavor and caramelized sugar.
- Serve immediately with a dusting of powdered sugar and fresh fruit.
Use a pan that is as wide as possible. The dough rises strongly and with a large pan you can fry everything at once.
Serve with or without raisins
The original Kaiserschmarrn recipe is traditionally prepared with raisins. Raisins are being preserved in rum before usage.
If you want to get an alcohol-free Kaiserschmarrn, you can soak the raisins as follows:
- Put some rum flavoring in some water and soak the raisins in it overnight.
- Just soak the raisins for about 30 minutes in the milk that you will use later for the dough.
- Use grape juice or apple juice.
What to serve with kaiserschmarrn
Traditionally, plum or damson compote is served with it. However, the following also goes very well with it:
- plum compote
- rhubarb compote
- apple sauce
- Vanilla sauce
- Fresh fruit, e.g. strawberries or wild berries
Also try our homemade German Pfannkuchen pancakes.
Original Kaiserschmarrn with Compote
- Big bowl
- Non-stick Frying Pan
- 5 floz milk
- ⅘ cups all-purpose flour
- 1 tablespoon of sugar heaped
- 3 ½ tbsp butter
- 2 eggs
- 1 pinch of salt
- ⅙ cups preserved raisins
- powdered sugar
- 1 vanilla pod
- clarified butter
FOR THE PLUM COMPOTE
- 1 lb plums or cherries
- ½ cups water
- ⅕ cups sugar
- 1 stick of cinnamon
- 2 cloves
- First separate the eggs, lift the egg whites separately and put the yolks in a medium bowl. Liquefy the butter. You can either do this in a small pot or put the butter in the microwave for a few seconds(!).
- Now whisk the egg yolks with the pinch of salt, a large heaped tablespoon of sugar, the pulp from the vanilla bean and the butter. Whisk until fluffy.Now add the milk and flour while stirring.
Making the plum compote
- Wash and pit the plums or damsons. Put the plums in a pot with 1 cup of water. The compote will be especially tasty if you use dry red wine instead of water. But this is up to you.
- Add the sugar, cinnamon stick, and cloves and let everything boil down for about 15 minutes. Then take the plum sauce off the heat and let it cool down.
- In the meantime, beat the egg whites with a whisk until stiff. When it is really firm, gently fold it into the batter. Be careful not to over-stir, the batter should still have lots of little bubbles.If you like your Kasierschmarrn with raisins, add the handful of preserved raisins.
Now you have two ways of preparation:
- 1. Frying in the pan
- Add clarified butter to a wide frying pan, set to medium heat and pour in the batter. Be careful not to fill more than about 2 fingers wide, as the dough will rise a lot. Wait until the bottom has a golden brown color. This will take about 6 minutes.
- When it’s time, use a spatula to divide the Schmarrn into 4 quarters. Now turn each quarter over with the spatula and add new clarified butter under each piece. Now it will take about another 4 minutes for the other side to be golden brown as well.
- Take the pan off the heat and now tear the Schmarrn into small, bite-sized pieces.
- 2. Bake Kaiserschmarrn in the oven
- Preheat the oven grill.
- Pour clarified butter into an oven-proof frying pan and pour in the batter to a height of about 2 fingers high. Let it brown for about 3 minutes and put the pan into the oven on the lowest rack.
- Let it bake for about 3 minutes. Check if the surface is the desired golden brown color. Take the pan out of the oven and break up the finished Kaiserschmarrn into small pieces.
- Arrange the Kaiserschmarrn immediately on the plates and dust the powdered sugar over it with a sieve.Fill the cooled down plum compote into a small bowl and serve it with the Kaiserschmarrn.
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