Kaiserschmarrn (Emperor's Mess / Shredded Pancake)

  • Total time - 25 minutes
  • Batter prep - 5 minutes
  • Cooking - 20 minutes
  • Servings: 2
  • Country: Austria
Fluffy Kaiserschmarrn dusted with powdered sugar, served in a skillet with apricot compote on the side.

The secret to the fluffiness of Kaiserschmarrn is separating the egg yolks from the whites and whisking the whites into stiff peaks. The batter should be thicker than for regular pancakes.

When tearing in the pan, you should create irregular, caramelized pieces. It is important to use butter, which provides the essential nutty flavor.

Ingredients

For the Kaiserschmarrn

  • 4 pieces (yolks and whites separated) eggs
  • 250 ml milk (whole fat)
  • 120 g all-purpose flour
  • 2 tbsp granulated sugar (for yolks)
  • 1 packet vanilla sugar (optional)
  • pinch salt
  • 3 tbsp butter (for cooking and caramelization)
  • 1 tbsp raisins soaked in rum (optional)

For Serving

  • for dusting powdered sugar
  • per serving apricot compote (or plum/apple sauce)

Instructions

Step 1: Preparing the Batter Base

In a bowl, mix the egg yolks, milk, granulated sugar, vanilla sugar, and a pinch of salt.

Gradually stir in the all-purpose flour until a smooth, slightly thick batter is formed.

Step 2: Whisking the Whites and Combining

In a separate, clean bowl, whisk the four egg whites into stiff peaks.

Gently but thoroughly fold the meringue into the yolk batter using a spatula to keep the mixture airy. You may add raisins at this stage.

Step 3: Cooking the Pancake

In a large pan (ideally cast iron or non-stick), heat half of the butter (approx. 1 tbsp). Pour in the entire batter.

Cook the batter over medium heat until the bottom is golden and the top starts to set (about 4-5 minutes). Cook it almost to its final colour.

Step 4: Tearing and Caramelization

Using a spatula or wide spoon, flip the pancake (or tear it into quarters and flip).

Add the remaining butter and a tablespoon of sugar (granulated or caster) and tear the pancake into smaller, irregular pieces (about the size of a walnut).

Stir constantly until the pieces are coated in butter and sugar and begin to caramelize and brown.

Step 5: Serving

Transfer the Kaiserschmarrn immediately to a plate or serve directly from the pan.

Generously dust with powdered sugar and serve with apricot compote (or plum jam/apple sauce).