📝 About This Recipe
Named after the Austrian Emperor Franz Joseph I, Kaiserschmarrn is a decadent, souffléd pancake that is intentionally 'shredded' into bite-sized clouds of delight. This Alpine classic features a rich, eggy batter lightened by whipped egg whites and studded with rum-soaked raisins. Caramelized to perfection with butter and sugar, it offers a sophisticated balance of airy texture and rustic charm that defines Viennese comfort food.
🥗 Ingredients
The Rum Raisins
- 1/4 cup Raisins (dark or golden)
- 2 tablespoons Dark Rum (warmed slightly)
The Soufflé Batter
- 1 cup 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 extract (or vanilla bean paste)
- 1/2 teaspoon Lemon zest (finely grated)
- 1 pinch Salt (fine sea salt)
- 3 tablespoons Unsalted butter (for the frying pan)
The Caramelization & Garnish
- 1 tablespoon Unsalted butter (added at the end)
- 1 tablespoon Granulated sugar (for sprinkling)
- 2 tablespoons Powdered sugar (for dusting)
- 1 cup Plum Compote (Zwetschkenröster) (traditional accompaniment)
👨🍳 Instructions
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1
In a small bowl, combine the raisins and warm rum. Let them soak for at least 15-30 minutes so they become plump and flavorful.
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2
In a large mixing bowl, whisk together the flour, milk, egg yolks, 1 tablespoon of granulated sugar, vanilla extract, lemon zest, and a pinch of salt until the batter is smooth and free of lumps.
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3
In a separate, perfectly clean glass or metal bowl, beat the egg whites with the remaining 2 tablespoons of granulated sugar using a hand mixer or whisk. Continue until stiff, glossy peaks form.
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4
Gently fold one-third of the whipped egg whites into the yolk batter to lighten it. Then, carefully fold in the remaining egg whites using a spatula, being mindful not to deflate the air bubbles.
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5
Heat a large (12-inch) non-stick or well-seasoned cast iron skillet over medium-low heat. Melt 3 tablespoons of butter until it begins to foam.
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6
Pour the entire batter into the skillet, spreading it evenly. Sprinkle the rum-soaked raisins (and any leftover rum) over the top of the wet batter.
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7
Cover the pan with a lid and cook for about 4-6 minutes. The bottom should be golden brown and the top should be starting to set.
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8
Using a spatula, cut the large pancake into quarters while still in the pan. Carefully flip each quarter over.
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9
Cook the other side for another 2-3 minutes without a lid until golden. Don't worry if it looks messy; that is the goal!
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10
Using two forks or your spatula, tear and shred the pancake quarters into bite-sized, irregular pieces (roughly 1-2 inches).
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11
Add the final tablespoon of butter and the tablespoon of granulated sugar to the pan. Toss the pieces over medium heat for 2-3 minutes until the sugar melts and slightly caramelizes the edges of the pancake bits.
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12
Transfer the hot, shredded pancake to a warm serving platter. Dust generously with powdered sugar until it looks like a light snowfall.
💡 Chef's Tips
For the fluffiest results, ensure your egg whites are beaten to stiff peaks and folded in very gently. If you don't like raisins, you can substitute them with dried cranberries or omit them entirely. Using a lid during the initial frying phase is crucial; it allows the steam to help the pancake rise like a soufflé. Don't be afraid of the 'shredding' process—the charm of this dish lies in its craggy, irregular edges that catch the sugar and butter. Ensure your pan is large enough; if the batter is too thick, the center will remain raw while the outside burns.
🍽️ Serving Suggestions
Serve traditionally with a side of warm plum compote (Zwetschkenröster) or applesauce. Pair with a hot Viennese coffee or a glass of chilled dessert wine like an Auslese. A side of whipped cream or a scoop of vanilla bean ice cream adds an extra layer of indulgence. For a modern twist, serve with fresh seasonal berries and a drizzle of maple syrup. Enjoy as a hearty mountain breakfast or a shared afternoon treat (Jause).