The original Kaiserschmarrn Recipe came from Austria but is also very well known and liked in Germany. The Kaiserschmarrn is a caramelized fluffy shredded pancake best served with applesauce or plum jam. It can be a main dish as well as a dessert. The name Kaiserschmarrn is no surprise, knowing that it has its name from the “emperor – Kaiser” Franz Joseph I.
Ingredients for Kaiserschmarrn:
- 4 eggs, XL
- 5 tablespoons of sugar
- 1 package of vanilla sugar OR 1 teaspoon of vanilla extract
- 300 ml (10.14 oz) of milk
- 150 g (5.29 oz) of flour, all-purpose
- 2 tablespoons of rum (optional)
- pinch of salt
- 2 – 4 tablespoons of butter
- 2 tablespoons of powdered sugar
Preparation of Kaiserschmarrn Recipe:
Separate the eggs using an egg separator. Add the sugar and vanilla sugar to the egg yolks and mix using a whisk. Slowly pour in the milk and stir until ingredients are combined. Sift the flour into the egg mixture and stir until the batter is smooth. Add the rum and mix.
Add salt to the egg whites and beat them with a handheld electric mixer until stiff. Fold them into the egg yolk mixture using a pastry blender. Don’t stir! Let the batter rest for about 10 minutes.
Finishing of the Kaiserschmarrn:
Over medium heat melt two tablespoons of butter in a frying pan. Add the half of the batter into the pan and fry until golden brown. Flip the pancake and fry the other side until crisp. To make it easier to flip the pancake, cut it into half or quarters.
To caramelize the pancake, sift powdered sugar on top of the pancake, flip again and fry for about 30-60 seconds. Repeat with the other side.
Tear the pancake into pieces using two forks and place the pieces on a plate. Butter the frying pan again before using the rest of the batter.
Make sure to have added butter close to the stove to be able to add some more to the frying pan if necessary.