Kaiserschmarrn – Austrian Emperor's Pancake
Kaiserschmarrn is a fluffy Austrian pancake torn into pieces and served with powdered sugar. In Poland, a similar dish is sometimes known as grzybek, though there it's usually fried whole. A simple idea for a sweet breakfast or dessert.
Prep time
15 min
Cook time
18 min
Total
33 min
Servings
3
Difficulty
Średni
Ingredients
Kaiserschmarrn
- 4 szt.eggs (size M)
- 375 mlwhole milk (3.5%)
- 125 gplain flour type 450 or 500
- 60 gsugar
- vanilla sugar or vanilla extract (1 packet of vanilla sugar or 1 teaspoon of extract)
- 1 szczyptasalt
- 40 gbutter
- powdered sugar (for serving)
Optional
- 40 graisins
Instructions
- 1
Separate the egg whites from the yolks.
- 2
Place the yolks in a bowl. Add the milk, sugar, vanilla sugar and a pinch of salt, then mix everything together thoroughly.
- 3
Add the flour and mix everything into a smooth batter with no lumps.
- 4
Whisk the egg whites to stiff peaks.
- 5
Gently fold the whipped egg whites into the batter, keeping the mixture as fluffy as possible.
- 6
If you're using raisins, fold them into the batter.
- 7
Melt the butter in a large pan, then pour in the batter.
- 8
Fry over low or medium-low heat until the bottom has set and turned nicely golden.
- 9
Flip the pancake to the other side and continue frying.
- 10
When the pancake is almost done, use two spatulas to tear it into irregular pieces.
- 11
Fry the pieces for another 2–3 minutes until lightly golden.
- 12
Serve immediately, generously dusted with powdered sugar.
Tip
Gently folding in the whipped egg whites is what makes the pancake light and fluffy. In Poland, a similar pancake is sometimes called grzybek, though it was usually served whole rather than torn into pieces.
Common mistake
Fry over low-to-medium heat — if the heat is too high, the bottom will brown before the centre has a chance to set.
Serving suggestion
Serve immediately, generously dusted with powdered sugar. You can also add apple sauce, jam, plum butter or fresh fruit.
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