Description
Kaiserschmarrn is a classic Austrian torn pancake that’s light, fluffy, and slightly caramelized, served warm with powdered sugar and fruit compote. It's perfect for brunch or dessert and comes together in just 20 minutes.
Ingredients
100 g all-purpose flour
2 large eggs, separated
150 ml milk
1 tbsp granulated sugar
1 tbsp unsalted butter
1 pinch salt
Powdered sugar, for dusting
Fruit compote (such as cherry or plum), for serving
Instructions
- In a mixing bowl, whisk together the flour, milk, egg yolks, granulated sugar, and salt until smooth.
- In a separate bowl, beat the egg whites until stiff peaks form.
- Gently fold the beaten egg whites into the batter, being careful not to deflate the mixture.
- Heat butter in a large skillet over medium heat and pour the batter into the pan.
- Cook for 3–4 minutes until the bottom is golden and the top begins to set.
- Use two forks or a spatula to tear the pancake into large chunks.
- Continue cooking, tossing the pieces until all sides are golden.
- Sprinkle a little extra sugar into the pan to caramelize the pancake pieces.
- Serve warm, dusted with powdered sugar and a scoop of fruit compote.
Notes
Soak raisins in rum or orange juice and add to the batter for extra flavor.
Add lemon zest for a citrus twist.
Swap fruit compote with fresh berries or cinnamon-sautéed apples.
Top with toasted almonds for added crunch.
Use cream instead of milk for a richer batter.
Store leftovers in an airtight container in the fridge for up to 2 days.
Reheat in a nonstick pan over low heat to retain crispiness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Austrian
Nutrition
- Serving Size: 1 serving
- Calories: 310 kcal
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 120 mg
