Best Kaiserschmarrn Recipes

KAISERSCHMARRN

Steps:

• In a small bowl, combine raisins with rum and let soak 30 minutes then drain.
• In a medium mixing bowl, beat together the milk, eggs, white sugar, vanilla, and salt. Gradually whisk in the flour to make a smooth batter. Stir in the drained raisins.
• In a large skillet melt 2 tablespoons butter over medium heat. Pour the batter into the skillet and cook 5 to 6 minutes, or until the pancake has set and the bottom is golden brown. Turn over the pancake and cook 3 minutes, or until this side is also golden brown. Using a spatula or two forks, tear the pancake into bite-size pieces. Drizzle in the melted butter and sprinkle with confectioners' sugar. Turn up the heat to medium high and use a spatula to gently toss the pieces for 5 minutes, or until the sugar has caramelized. Sprinkle with additional confectioners' sugar and serve with plum preserves.

LYNZZPAIGE'S KAISERSCHMARRN (EMPEROR'S PANCAKES)

Steps:

• Sift flour, sugar, and salt together in a mixing bowl. Pour the milk slowly into the dry mixture while stirring. Add the egg yolks one at a time, beating until well blended before adding the next egg yolk.
• Place the egg whites in a separate bowl; beat until egg whites form stiff peaks. Gently stir 1/3 of the egg whites into the batter. Fold in the remaining egg whites.
• Melt 1 tablespoon butter in an 8 inch skillet over moderate heat. Pour in half the batter and cook about 4 minutes or until browned on the bottom. Loosen edges and slide pancake onto a plate using spatula. Invert the pancake back into the skillet and cook until both sides are brown, about 2 minutes. Remove to a warm platter and keep warm.
• Make the second pancake the same way. Dust with confectioners' sugar and serve.

KAISERSCHMARRN

Steps:

• For the pancake: Soak the raisins in the rum in a small bowl until slightly softened.
• Preheat the oven to 400 degrees F (see Cook's Note).
• Mix together the flour, milk, vanilla and salt in a large bowl until smooth. Mix in the egg yolks. In a separate bowl, whip the egg whites and granulated sugar to stiff peaks. Fold the egg whites into the flour mixture.
• Melt the butter in a large cast-iron pan over medium heat and pour the batter into the pan. Take the raisins out of the rum and sprinkle them over the batter. Transfer the pan to the oven and bake until the pancake is a nice light brown color, about 15 minutes. Remove the pancake from the pan and set it aside.
• For the caramel: Heat the butter and granulated sugar in the pancake pan over medium heat until the sugar caramelizes, 3 to 4 minutes. Rip or cut the pancake into bite-size pieces and toss them in the caramel.
• Transfer the pancake pieces to a serving plate and dust confectioners' sugar on top. Serve with applesauce and/or stewed plums on the side.

KAISERSCHMARRN (EMPEROR'S CUT-UPS) RECIPE - (4.3/5)

Steps:

• Mix the flour, milk, egg yolks, salt, melted butter and 1 tablespoon sugar into a smooth batter. Cover and let rest 30 minutes for the flour to swell. Beat the egg whites with 1 tablespoon sugar until stiff and gently fold into the batter. Melt the clarified butter in a non-stick pan; pour the batter in, cover and cook. Once the underside of the pancake has turned golden, turn it over and continue to cook uncovered until the other side has also turned golden brown. Cut up into bite-sized pieces. Sprinkle the pancake, while still hot, with powdered sugar or a mixture of cinnamon sugar. Tips and hints: Kaiserschmarrn is even more delectable if you caramelize the powdered sugar in the pan instead of dusting it on afterwards. Just free up a corner of the pan when cooking the Kaisershmarrn and sprinkle in 1 to 2 teaspoons powdered sugar. Once the powdered sugar has caramelized, which will happen very quickly, move the pancake back over it and spread it all around. Strained pears, applesauce or plum compote is the traditional accompaniment.

KAISERSCHMARRN (AUSTRIAN JUMBLED PANCAKE)

Steps:

• Combine raisins and rum in a small bowl and set aside to soak.
• Whisk flour and milk in a large bowl until well combined. Set aside for flour to hydrate for 10 minutes.
• Whisk egg yolks and salt into the moistened flour.
• Preheat the oven to 350 degrees F (175 degrees C).
• Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Fold egg whites into the batter in 2 batches.
• Heat an oven-safe, heavy skillet over medium heat. Melt butter and pour in the batter. Sprinkle rum-soaked raisins on top. Let batter gently brown, 4 to 5 minutes. Reduce heat if batter browns too fast. Cut into quarters with a large spatula. Flip the quarters and let the other side brown gently, 4 to 5 minutes.
• Transfer the skillet into the oven and bake until pancake is set and puffed up, about 8 minutes. Use 2 large forks to tear the pancake into bite-sized pieces. Sprinkle with confectioners' sugar and serve with applesauce.

KAISERSCHMARRN WITH PEACHES

Steps:

• Melt 1/2 tablespoon of the butter in a 12 inch non-stick skillet. Add the peaches, 1 tablespoon of the granulated sugar and the lemon juice and cook over high heat, stirring occasionally, until the peaches are tender and lightly browned, about 5 minutes. Transfer the peaches to a plate and clean the skillet.
• In a large bowl, whisk the flour, milk, egg yolks, zest and 2 tablespoons of the granulated sugar until smooth. In another bowl, beat the egg whites with the salt until soft peaks form. Beat in the remaining 1 tablespoon of granulated sugar until the whites are glossy. Fold the whites into the batter until no streaks remain.
• In the skillet, melt 1 tablespoon of the butter. Add the batter, cover and cook over moderately low heat until it is golden on the bottom and the top is beginning to set, 4 to 5 minutes. Slide the pancake onto a large plate. Carefully invert the skillet over the pancake. Using oven mitts, flip the skillet and the plate to return the pancake to the pan. Cook until the underside of the pancake is set and lightly browned, about 2 minutes.
• With a spatula, cut the pancake in the skillet into 2-inch squares. Dot with the remaining 2 1/2 tablespoons of butter, sprinkle with 1/3 cup of confectioners' sugar and top with the peaches. Cook and toss or stir until the pancake is caramelized, about 5 minutes. Add the blackberries and toss or stir until they are heated through, about 1 minute. Transfer to a platter, sprinkle with confectioners' sugar and serve.

FLUFFY SHREDDED PANCAKE (KAISERSCHMARRN) WITH PLUM SAUCE

Steps:

• Preheat the oven to 400 degrees F.
• Whisk the egg whites in a stand mixer fitted with the whisk attachment until foamy. Stream in 3 tablespoons of the sugar and the salt. Whisk on medium high just until the whites form stiff peaks, about 2 minutes.
• Whisk the egg yolks in a large bowl until lightened, about 30 seconds. Add the flour, nutmeg, milk, vanilla and almond extracts. Whisk until smooth. Whisk in 2 tablespoons of the melted butter just to combine. Stir in about a third of the egg whites to loosen the mixture, then use a large rubber spatula to gently fold in the remaining egg whites just until combined.
• Heat a medium (10-inch) nonstick skillet over medium heat. Add 1 tablespoon of the melted butter and swirl to coat the skillet. Add the pancake batter and spread out gently with a spatula. Let cook on the stovetop just until the edges begin to set, about 1 minute. Transfer to the oven and bake until the top is puffed and the pancake is set, 12 to 14 minutes.
• When the pancake is done, remove from the oven and place on the stovetop over low heat. Use 2 metal spatulas or large metal spoons to quarter the pancake, then turn all of the pieces and cut into rough (about bite sized) chunks in the skillet. Sprinkle with the remaining 3 tablespoons of sugar and remaining melted butter. Toss well to fully coat. Cook and toss over low heat until the edges of the pieces are caramelized and golden, 3 to 4 minutes.
• To serve, dust with confectioner's sugar and serve with the warm plum sauce.
• While the pancake bakes, make the plum sauce. In a small saucepan, stir together the plums, jam or preserves, lemon juice, water and salt. Bring to a simmer over medium low heat and cook, stirring occasionally, until the plums are tender and the mixture is syrupy, about 4 minutes.

KAISERSCHMARRN

Steps:

• Beat milk and eggs until smooth. Whisk together flour, sugar and salt. Pour wet ingredients over dry and stir just until combined.
• Heat a skillet over medium-high heat. Melt butter. Pour in batter. Let cook, undisturbed, until the bottom is beginning to brown, about 4 minutes. Using a spatula, flip the batter in sections, scrambling it. Allow to cook again until it begins to brown, 3-4 minutes. Repeat 3-5 times, until all the batter is in scrambled curds and has browned. Dust with powdered sugar and serve with fruit preserves.

KAISERSCHMARRN (AUSTRIAN PASTRY WITH STRAWBERRIES)

Steps:

• Place raisins in small microwave-safe bowl. Add rum to bowl, and microwave on High heat for 15 to 30 seconds. Set bowl aside to allow raisins to soak in rum for 20 minutes.
• Beat egg whites to soft peaks, adding a pinch of salt towards the end.
• In a separate bowl, beat egg yolks, vanilla and sugar until light yellow. Add milk and flour, a little at a time to avoid lumps. Fold in egg whites. Let the batter rest for about ten minutes.
• Warm up a large frying pan (10 to 12 inches in diameter) and melt 1 to 2 tablespoons of butter in it.
• Stir the batter again, gently, and pour all of the batter into hot pan. Sprinkle the raisins evenly over the top. Cover the pan and let the pancake cook for10 minutes over medium heat. Flip over (you may have to cut it into several portions to flip).
• Cut or pull the pancake apart into bite size pieces while it continues to cook. When it is browned a bit, it is ready to serve.
• To make the Strawberry Sauce: Add strawberries, sugar and lemon juice to a medium saucepan over medium-low heat. Simmer the ingredients, mashing the strawberries slightly, for about 5 minutes or until the berries are soft and the sugar is completely dissolved. Remove sauce from heat.
• To serve, divide the strawberry sauce among 4 serving plates. Spoon some of Kaiserschmarrn pastry on top of the strawberry sauce, dust with powdered sugar, and serve immediately.

KAISERSCHMARRN WITH PEACHES

Steps:

• In a 12-inch nonstick skillet, melt 1/2 tablespoon of the butter. Add the peaches, 1 tablespoon of the granulated sugar and the lemon juice and cook over high heat, stirring occasionally, until the peaches are tender and lightly browned, about 5 minutes. Transfer the peaches to a plate and clean the skillet.
• In a large bowl, whisk the flour, milk, egg yolks, zest and 2 tablespoons of the granulated sugar until smooth. In another bowl, using an electric mixer, beat the egg whites with the salt until soft peaks form. Beat in the remaining 1 tablespoon of granulated sugar until the whites are glossy. Fold the whites into the batter until no streaks remain.
• In the skillet, melt 1 tablespoon of the butter. Add the batter, cover and cook over moderately low heat until it is golden on the bottom and the top is beginning to set, 4 to 5 minutes. Slide the pancake onto a large plate. Carefully invert the skillet over the pancake. Using oven mitts, flip the skillet and the plate to return the pancake to the pan. Cook until the underside of the pancake is set and lightly browned, about 2 minutes.
• Using a wooden or heatproof plastic spatula, cut the pancake in the skillet into 2-inch squares. Dot with the remaining 2 1/2 tablespoons of butter, sprinkle with the 1/3 cup of confectioners' sugar and top with the peaches. Cook, tossing, until the pancake is caramelized, about 5 minutes. Add the blackberries and toss until they are heated through, about 1 minute. Transfer the kaiserschmarrn to a platter, sprinkle with confectioners' sugar and serve.

KAISERSCHMARRN - EMPEROR'S MESS-PANCAKES

Steps:

• Pancakes don't always have to be circular in shape. This Austro-Bavarian torn pancake specialty (translated: Emperor's mess) contains raisins which have been soaked in Rum. After baking the pancakes in a skillet they are torn with a fork into irregular shapes and then re-fried again, dusted with powdered sugar and served with a hot blueberry compote on the side. You can eat Kaiserschmarrn as a dessert or main meal for lunch which makes a quite filling meal.
• Servings: 4-6
• Preparation
• Cover the raisins or sultanas with Rum (alternatively use grape juice instead of Rum if serving to children) and let soak in a bowl while you are preparing the other ingredients for at least 30 minutes. Separate the eggs carefully. Whisk the egg whites in a clean bowl until stiffened. In a second bowl add the sieved flour, pinch of salt, the melted butter, the milk and the egg yolks and mix all ingredients using your hand mixer. Drain the in Rum soaking raisins and fold them into the batter. Add the whisked egg whites and fold into the batter carefully.
• Pour the batter (about 1 cm or 1/2" tall) into a pre-heated cast iron or non-stick skillet with little butter and bake on both sides until golden in color. Never mind if pancakes break when flipping them over. Tear baked pancake using two forks into irregular shapes, stir and re-fry the pancake pieces covered with a lid for another minute or so. Place torn pancake (Kaiserschmarrn) on a plate and dust with powdered sugar. Serve with a hot blueberry compote/sauce on the side.
• You can make your own berry compote using this method: Place your blueberries (or other favorite berries) in a small pot, add water and the sugar, stir and simmer covered on low heat for 5 minutes. If preferred you can blend the cooked sauce in a blender. Serve berry compote in a small dish on the side with your Kaiserschmarrn.
• If you make Kaiserschmarrn for many people you can bake/re-fry it in batches then place each batch in an oven safe dish, dust each layer with powdered sugar and keep warm covered with tin foil on low heat in the oven until ready to serve.
• Other variations of Kaiserschmarrn can include shaved/chopped almonds or nuts, small pieces of apples, cherries. Blueberry sauce can be substituted with apple sauce, lingonberry sauce, cranberry sauce etc.