📝 About This Recipe
Originally created for Emperor Franz Joseph I, this 'Emperor’s Mess' is the crowning jewel of Oktoberfest desserts and Alpine comfort food. These thick, soufflé-like pancakes are torn into bite-sized clouds, caramelized in butter and sugar, and served with a tart fruit compote. It is a rustic yet elegant masterpiece that balances airy textures with the rich, warm flavors of a Bavarian autumn.
🥗 Ingredients
The Soufflé Batter
- 1 1/4 cups All-purpose flour (sifted)
- 1 cup Whole milk (room temperature)
- 4 large Eggs (separated into yolks and whites)
- 3 tablespoons Granulated sugar (divided)
- 1 teaspoon Vanilla bean paste (or pure vanilla extract)
- 1/4 teaspoon Salt
- 1 teaspoon Lemon zest (finely grated)
The Aromatics & Frying
- 1/3 cup Raisins (soaked in rum for 30 minutes)
- 4 tablespoons Unsalted butter (divided for frying and caramelizing)
- 2 tablespoons Granulated sugar (for the final caramelization)
The Traditional Accompaniments
- 2 tablespoons Powdered sugar (for dusting)
- 1 cup Plum jam or Zwetschkenröster (traditional plum compote)
- 1/2 cup Applesauce (optional alternative side)
👨🍳 Instructions
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1
Drain the rum-soaked raisins and pat them dry with a paper towel. Set aside.
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2
In a large mixing bowl, whisk together the egg yolks, milk, 1 tablespoon of granulated sugar, vanilla bean paste, salt, and lemon zest until smooth.
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3
Gradually whisk the sifted flour into the yolk mixture until just combined. Be careful not to overmix; a few small lumps are fine.
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4
In a separate, very clean glass or metal bowl, beat the egg whites with the remaining 2 tablespoons of sugar until stiff, glossy peaks form.
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5
Gently fold one-third of the egg whites into the batter to lighten it, then carefully fold in the remaining whites until no large white streaks remain, preserving as much air as possible.
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6
Melt 2 tablespoons of butter in a large (12-inch) non-stick, oven-proof skillet over medium heat until it begins to foam.
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7
Pour the entire batter into the skillet, spreading it evenly. Sprinkle the rum-soaked raisins over the top.
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8
Cook for 3-5 minutes on the stovetop until the bottom is golden brown. If the pancake is too large to flip in one piece, use a spatula to cut it into quarters.
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9
Flip the pieces over. Don't worry if they break; this dish is meant to be messy! Cook the other side for another 2-3 minutes.
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10
Using two spatulas or forks, pull and tear the pancake into bite-sized, irregular pieces (roughly 1-2 inches) while still in the pan.
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11
Add the remaining 2 tablespoons of butter and the extra 2 tablespoons of sugar to the pan. Toss the pieces constantly over medium-high heat for 2-3 minutes until the sugar melts and the edges of the pancake pieces become crisp and caramelized.
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12
Transfer the shredded pancake to a warm serving platter and dust generously with powdered sugar through a fine-mesh sieve.
💡 Chef's Tips
For the fluffiest results, ensure your egg whites are beaten to stiff peaks and folded in with a very light hand. If you dislike raisins, you can substitute them with dried cranberries or omit them entirely. Using a copper or heavy-bottomed cast iron skillet provides the best heat distribution for that perfect golden crust. Always serve immediately; the 'soufflé' effect of the pancake will slightly deflate as it cools. Don't skip the final caramelization step with butter and sugar—it is the secret to the authentic 'Schmarrn' flavor.
🍽️ Serving Suggestions
Serve warm with a side of traditional 'Zwetschkenröster' (Austrian plum compote) or a tart lingonberry jam. Pair with a glass of sweet dessert wine like a Beerenauslese or a crisp Austrian Riesling. For a true Oktoberfest experience, enjoy alongside a warm cup of coffee or a spicy mulled cider. A dollop of freshly whipped cream on the side adds an extra layer of indulgence.