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Kaiserschmarrn

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Kaiserschmarrn is a traditional Austrian shredded pancake that’s light, fluffy, and slightly caramelized. Served with powdered sugar and fruit compote, it’s a cozy and comforting dessert or brunch dish that’s both simple and indulgent.

Ingredients

90 g (12 tbsp) all-purpose flour

70 g (5.83 tbsp) white sugar, divided

100 g (6.67 tbsp) whole milk

3 eggs

30 g (2 tbsp) water, room temperature

40 g (2.67 tbsp) raisins (optional)

Pinch of salt

40 g (2.86 tbsp) butter

Powdered sugar, for serving

Plum compote, lingonberry jam, red berry jam, or applesauce, for serving

Instructions

  1. In a large bowl, whisk together flour and a pinch of salt. Gradually add milk and whisk until smooth and lump-free.
  2. If using raisins, soak them in the water to soften while preparing the batter.
  3. Add water, 50 g sugar, and eggs to the bowl. Whisk until the batter is smooth and slightly runny. Fold in soaked raisins if desired.
  4. Melt butter in a large nonstick pan over medium heat. Pour in the batter, spreading it evenly.
  5. Cover and cook for 3–4 minutes until the bottom is golden and the top is just set.
  6. Cut the pancake into large pieces using a spatula, flip each piece, cover, and cook for another 2–3 minutes until both sides are golden and fluffy.
  7. Uncover, use two forks to tear the pancake into smaller bite-sized chunks.
  8. Sprinkle the remaining 20 g sugar over the pieces and cook for a few more minutes, tossing gently as the sugar caramelizes and coats the pancake.
  9. Remove from heat, dust with powdered sugar, and serve warm with fruit compote or jam on the side.

Notes

Add vanilla extract or lemon zest to the batter for extra flavor.

Top with sliced almonds while caramelizing for a nutty twist.

Replace some milk with cream for a richer texture.

Serve with applesauce, custard, or ice cream for variety.

Reheat gently in a skillet or oven to maintain crispness.

Nutrition

Find it online: https://chocolatecoveredamy.com/kaiserschmarrn/