Kaiserschmarren

Name: Kaiserschmarren
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: Eggs about 3 medium eggs 6.3 oz; Type 00 flour 3.5 oz; Whole milk 0.4 cup; Sugar 1 ½ tbsp; Rum 0.5 oz; Vanilla extract 1 tsp; Fine salt 1 pinch; Butter 3 ½ tbsp; Sugar 1 ½ tbsp; Powdered sugar to taste; Cranberry jam to taste

Vegetarian

Difficulty: Easy
Prep time: 10 min
Cook time: 10 min
Serving: 4
Cost: Low

PRESENTATION

Kaiserschmarrn—an Austrian treat—has really become a staple in mountain regions like Trentino and Alto-Adige. Picture this: a big, fluffy pancake torn into little bites. Really, it is like a shredded pancake. And the magic? It's all about that tender and moist inside. And the trick is separating the eggs for an extra light texture. And the raisins? Sometimes they're soaked in rum, which is great, but some skip them altogether. This isn't just any dessert; after a day of skiing or hiking, nothing beats stepping into a warm hut and enjoying a plate of kaiserschmarrn with red currant jam. And look, the sweet, slightly tangy jam perfectly contrasts with the pancake’s soft richness. Pretty much perfect with hot tea or thick hot chocolate.

Now, in Trentino and Alto-Adige, kaiserschmarrn is a big deal. Alongside apple strudel and buchteln, it's really part of the mountain food scene. And you know what? This Austrian pancake comes with local twists. Some people go for more milk for that creamy bite, while others say no to raisins. Its uniqueness? It's cooked, ripped in the pan, giving those edges a crispy finish but keeping the center fluffy and golden. It's got this rustic charm—like something from a cozy alpine lodge.

When talking kaiserschmarrn ingredients, it’s simple: eggs, flour, and milk. Yet, how it all comes together is special. Often called the "emperor's pancake" due to its spot in kaiserschmarrn history—it really really brings everyone to the table. Whether you stick with the classic or try one of the many kaiserschmarrn variations, it’s the kind of dish that makes any mountain day way way better.

INGREDIENTS

Eggs 6.3 oz (180 g) - about 3 medium eggs

Type 00 flour 3.5 oz (100 g)

Whole milk 0.4 cup (100 g)

Sugar 1 ½ tbsp (20 g)

Rum 0.5 oz (15 g)

Vanilla extract 1 tsp

Fine salt 1 pinch

For cooking: Butter 3 ½ tbsp (50 g); Sugar 1 ½ tbsp (20 g)

To serve: Powdered sugar to taste; Cranberry jam to taste

Preparation

How to prepare Kaiserschmarren

To prepare the kaiserschmarren, in a bowl beat the eggs 1 with the milk 2 and the rum 3.

Add the sugar 4, a pinch of salt 5 and the vanilla extract 6.

At this point incorporate the flour 7 and whisk until you have a slightly thick batter 9.

Proceed with cooking: melt the butter in a pan 10, pour in the batter 11, cover with the lid 12 and cook for about 4 minutes over medium heat.

Now cut into 4 equal wedges 13, flip each wedge to the other side and sprinkle the surface with granulated sugar 14, then cut the batter into irregular pieces 15.

Let brown well for another 3 minutes or so 16 and serve your kaiserschmarren immediately, garnished with powdered sugar 17 and accompanied by blueberry jam 18.