Description
Austrian Kaiserschmarrn delights with its rustic charm and irresistible texture, combining simple ingredients into a heavenly breakfast treat. Golden-brown torn pancake pieces dance with powdered sugar, promising a delectable journey through Alpine culinary traditions you’ll savor to the last crumb.
Ingredients
Scale
Main Ingredients:
- 4 large eggs, separated
- 1 cup (4.5 oz / 125 g) all-purpose flour
- ½ + ⅓ cup (200 ml) milk
- 2 tablespoons granulated sugar
- 1 tablespoon clarified butter (ghee), neutral-tasting oil, or unsalted butter
Flavoring and Seasoning Ingredients:
- ½ teaspoon vanilla extract
- 1 pinch salt
- 2 tablespoons raisins soaked in brown rum (optional)
Serving and Garnish:
- Powdered sugar
- Plum compote or any preferred compote
- Fresh fruits
Instructions
- Preheat the oven to 395°F (200°C) for traditional heating or 355°F (180°C) for convection settings, ensuring the rack is positioned in the middle.
- Separate egg whites into a clean, dry mixing bowl and add a pinch of salt; whip using an electric mixer until soft, voluminous peaks form, gradually incorporating of granulated sugar.
- In a separate large bowl, whisk egg yolks with half of the milk (approximately 120 milliliters or ½ cup), pure vanilla extract, and remaining sugar until smooth and well-integrated.
- Sift all-purpose flour into the egg yolk mixture, stirring gradually to prevent lumps, then slowly blend in the remaining milk to create a silky, consistent batter.
- Gently introduce one-third of the whipped egg whites into the batter, using a folding motion to maintain airiness, then carefully fold in the remaining whites without deflating the mixture.
- Select a large cast-iron skillet or non-stick pan, melt clarified butter or neutral cooking oil over medium heat until it shimmers but does not brown.
- Pour the entire batter into the pan, distributing evenly; sprinkle raisins across the surface if desired, then transfer to the preheated oven and bake for 10-12 minutes until puffy and golden.
- Remove from oven and return to stovetop; use two spatulas to tear the pancake into irregular, rustic pieces, flipping to achieve an even golden-brown color on all sides.
- Transfer the fragmented pancake to serving plates, generously dusting with powdered sugar through a fine-mesh sieve for a delicate, sweet finish.
- Complement the Kaiserschmarrn with seasonal fruit compotes like traditional Austrian plum sauce (Zwetschgenröster) or fresh berries to enhance the dessert’s flavor profile.
Notes
- Baking this traditional Austrian dessert requires precision and patience to achieve its signature light, airy texture.
- Raisins add delightful sweetness and create unexpected bursts of flavor throughout the fluffy pancake pieces.
- Each step matters critically, from whisking egg whites to carefully folding ingredients without deflating the delicate mixture.
- Versatile serving options include pairing with fruit compotes, vanilla sauce, or simply dusting with powdered sugar for a classic presentation.
- Timing is crucial when cooking Kaiserschmarrn, watching carefully to prevent burning while ensuring golden-brown crispy edges.
- Home cooks can experiment with different flavor additions like cinnamon, rum-soaked raisins, or alternative fruit mix-ins for personalized variations.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: Austrian
Nutrition
- Serving Size: 4
- Calories: 290 kcal
- Sugar: 4 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 210 mg