Classic Austrian Kaiserschmarrn
About this recipe
A traditional fluffy shredded pancake, a beloved Austrian dessert, perfect for a family heritage meal.
Details
Nutrition Facts
| Nutrient | Amount |
|---|---|
| Calories | 1514kcal |
| Protein | 45g |
| Carbohydrates | 236g |
| of which sugars | 147g |
| Fat | 40g |
| Salt | 2.2g |
Ingredients
200 ml
20 gr
120 gr
1/4 tsp
40 gr
4 ml
2 tsp
50 gr
50 gr
50 gr
4 pieces
How to Prepare
Cooking Methods
Cooking Equipments
If you’re preparing more than 4 servings, cook in two batches—the mixture won’t fit in the pan all at once.
Separate the yolks and whites of 4 pieces Eggs size M. In a large bowl, beat the egg yolks until smooth with:
- 200 ml Milk
- 120 gr Flour
- 40 gr Sugar
- 1/4 tsp Table salt
- 4 ml Vanilla Extract
In a separate clean bowl, use a mixer to beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the yolk mixture, being careful not to deflate the volume.
Melt 20 gr Butter in a large non-stick pan over medium heat. Pour the Kaiserschmarrn batter into the pan, spreading it evenly. Cook for about 3–4 minutes, until the bottom is golden brown and set.
Using a spatula, flip the pancake. Immediately use two spatulas or forks to tear the pancake into bite-sized pieces.
Continue cooking, stirring occasionally, until all pieces are golden brown and lightly caramelized.
If desired, you can sprinkle additional sugar over the pieces while cooking for extra caramelization.
Transfer the fluffy shredded pancake to plates. Kaiserschmarrn is traditionally served warm and can be enjoyed with various toppings such as fruit compotes, jams, or powdered sugar.