4.13.2012
Adam * Kaiserschmarrn (Austrian Pancakes)
Adam: “Kaiserschmarrn, or Austrian pancakes, is a traditional dessert in Austria.”
This classic Austrian treat is essentially a very thick crepe with a light, almost custardy texture and a taste reminiscent of sugar-dusted french toast. Torn into bite-sized pieces and served with a side of plum preserves or fresh fruit, the dish makes for a wonderful dessert and an even better breakfast. Pair it with a hot cup of coffee for the ultimate in sweet, cozy comfort food.
Three Quick Questions…and Adam’s Answers
It’s your last meal. What do you have?
Pasta salad.
Your kitchen is burning down. What’s the one thing you grab?
Fire extinguisher.
Do you have a favorite cookbook?
The Way to Cook by Julia Child — good advice for almost anything.
Adam * Kaiserschmarrn (Austrian Pancakes)
Author: Adapted by Adam from LynzzPaige's Kaiserschmarrn via Allrecipes.com
Recipe type: Breakfast, Dessert
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
- 5 eggs
- 1 cup milk
- ½ tsp vanilla extract
- ½ tsp salt
- 5 tbsp white sugar
- ½ cup all-purpose flour
- ¼ cup raisins
- 2 tbsp butter
- confectioners' sugar, for dusting
- plum preserves or fresh fruit
Instructions
- In a large mixing bowl, beat together the eggs, milk, vanilla, salt, and sugar. Gradually whisk in the flour until batter is blended and smooth. Stir in the raisins.
- In a large non-stick skillet, melt 2 tablespoons butter over medium heat. Once butter has melted, pour batter into the skillet and cook undisturbed for about 5 minutes, until the pancake is set and the bottom is golden brown. Flip pancake as best you can (things can get messy at this point - that's ok!), and then use a spatula to start breaking it up into bite-size pieces. Cook for a few minutes more, until both sides of pancake pieces are golden brown. Dust with confectioners’ sugar and serve with a side of plum preserves or fresh fruit.
What an uncommon recipe! I am intrigued, and will try it out!
Jen, I was really excited to make this one and it totally delivers. So easy and so delicious!
I love that you always have things I’ve never heard of that look absolutely delicious! This really does look comforting! 🙂
Aw, thank you Erin! I am lucky to have had so many interesting submissions from people. I highly recommend this one!
Actually ate this in Vienna, with plum preserves and loads of whipped cream. Yummy!
That sounds delicious! Note to self: next time, use whipped cream! 🙂
I made this for breakfast this morning and it was incredibly easy and delicious. I could imagine this would be a great breakfast for kids too on a school day because of the high protein content (5 eggs/milk).
Susan, I’m so so glad you liked the kaiserschmarrn! That is such a great point about the high protein content. I’m always a sucker for pancakes but I love that these can hold me over until lunchtime!
OMG! My grandmother made these for us when we we little…she always served them with peaches. Thank you for this post. As is sometimes the case, the recipe is in Grandma’s head and never gets passed down. Thanks again, I can’t wait to make these.
Greg, thanks so much for stopping by, and I’m so happy you stumbled on this post! I only learned about these pancakes when Adam submitted them a few months ago, but I’ve been obsessed with them ever since. I’m constantly telling people how badly they need to try them! Haha 🙂 Enjoy!!
I made it and it was delicious. I’ve served it with raspberries and grapes. Thank you so much for a great recipe!
People, really….make these. Now that it’s fall I made this for dinner…( what can I say, I felt like a pancake). I caramelized some apples with maple syrup and butter to serve along with, as well as some Bacon Sausage from a local shop. OMG…the BEST!!! It would be a great menu for Christmas breakfast with a bowl of Clementines and coffee …Sparkling wine wouldn’t hurt either.
Greg! I’m so glad you ended up trying them. That sounds like my kind of dinner!
sorry,
EVERY kaiserschmarrn recipe I EVER heard of (I’ve been often in austria and live in bavaria – seriously, I KNOW what kaiserschmarrn is) you have to separate egg yolks and egg whites. you beat the egg whites really good until they are stiff. then make a dough with the egg yolks and all the other ingredients.. AT THE VERY END you mix the egg whites VERY carefully with the dough. only that way you get the fluffy texture. I have issues with the american measurement units but it seems like a lot of sugar.
also: it’s really nice when you let the raisins soak up some rum 🙂
Let me say this…this recipe is the closest thing I’ve ever had to authentic Viennese Kaiserschmarrn. Really. And I’ve eaten it dozens of times in Vienna/Bavaria.
That being said, you’re right Mirijam…these have a lot of sugar. I think you could cut back 1 or 2 tablespoons and still have just as good of a recipe.
Interesting about the egg yolk/white. I’ll have to try that. Although, this recipe came out same consistency as what I’ve had abroad, too. So I’m not sure I’d change it in that regard.
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This sounds great! I have had this before while i was in austria on a ski trip!
i really want to try it but i currently only have salted butter! can i use salted butter?
xx
I have to make these for a class report will it last through the day?
Hi Hannah! They taste best hot off the stove–so they will last, but probably won’t be as good.
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Is that a misprint 1/2 cup of flour? It’s definitely not enough for batter.