This legendary Austrian pancake is a fluffy, torn creation that's half-way between a soufflé and a crepe, served warm with a generous dusting of powdered sugar and tart plum compote. Light as a cloud with crispy golden edges, Kaiserschmarrn is the ultimate comfort dessert that tastes like pure indulgence while remaining surprisingly elegant.
⏱️35 min
📊Medium
👥4 servings
🍽️Dessert
vegetarianfamilyfestive
Ingredients
6 pieceseggs
150 gall-purpose flour
200 mlwhole milk
30 gsugar
60 gbutter
1 pinchsalt
40 gpowdered sugar for dusting
250 mlplum compote or jam
1 teaspoonvanilla extract
Instructions
1PREPARE THE BATTER: Separate the eggs, placing yolks in one bowl and whites in another. In the bowl with yolks, add 30g sugar, 1 pinch of salt, and 1 teaspoon vanilla extract. Whisk vigorously until the mixture becomes pale and slightly fluffy, about 2-3 minutes. This aerating process is crucial for creating the light, souffle-like texture. Gradually add 150g flour and 200ml milk alternately, stirring gently after each addition until you have a smooth batter without lumps.
2WHIP THE EGG WHITES: Using clean, dry beaters, whip the 6 egg whites until they form stiff peaks that stand upright when you lift the beaters. This usually takes 4-5 minutes with an electric mixer. The egg whites are the secret to the Kaiserschmarrn's signature fluffy, cloud-like texture, so do not skip this step or rush it. Gently fold the whipped egg whites into the yolk mixture in two additions, using a spatula with broad, sweeping motions to maintain as much air as possible. Stop folding as soon as no white streaks remain.
3HEAT THE PAN: Place a large non-stick skillet or crepe pan (about 30cm diameter) over medium-high heat and add 30g butter. Allow the butter to melt completely and foam, then tilt the pan to coat it evenly. The butter should be golden and foaming, not brown—this indicates the temperature is perfect (around 180-190°C). Listen for the pan to sizzle gently; this is your signal that it's ready for the batter.
4COOK THE PANCAKE: Pour the entire batter into the hot buttered pan in one quick motion. Reduce heat to medium-low and let the pancake cook undisturbed for 3-4 minutes until the bottom is golden brown and set, but the top is still slightly wet. You can gently shake the pan to check if it slides freely. Do not flip it over; instead, the pancake will be torn into pieces in the next step rather than being folded or flipped.
5TEAR AND FINISH COOKING: Using two wooden spatulas or large wooden spoons, simultaneously tear the pancake into 4-6 irregular pieces directly in the pan while it continues cooking. The torn edges will crisp up beautifully as the remaining top surface finishes cooking. Continue cooking for another 2-3 minutes, gently pushing the pieces around to ensure even cooking and golden-brown crisping on all exposed surfaces. The pancake should be cooked through and fragrant, with some pieces having darker, crispier edges—this contrast is what makes Kaiserschmarrn special.
6PLATE AND SERVE: Divide the warm Kaiserschmarrn pieces among four dessert plates or transfer to a serving platter. Dust generously with 40g powdered sugar—use a fine sieve for an elegant, even coating. Serve immediately while still warm and slightly fluffy, accompanied by 250ml warm plum compote or your preferred jam on the side or drizzled over the top. The contrast between the warm, airy pancake and the tangy sweetness of the compote is essential to this classic Austrian dessert's charm. Serve with a dollop of sour cream if desired for added richness.