There’s something truly comforting about a dish that lands somewhere between a dessert and a meal — and Kaiserschmarrn does exactly that. Lightly caramelised, delightfully fluffy, and gloriously torn into golden shreds, Kaiserschmarrn is Austria’s sweet gift to the world of hearty indulgence. Imagine a pillowy pancake that’s been torn up, scattered with tart redcurrants, and accompanied by a dish of rum-soaked fruit — now that’s a plate fit for an emperor.
Originating in the heart of the Austrian Alps, Kaiserschmarrn has a story as charming as its flavour. The name itself translates roughly to “Emperor’s Mess,” a nod to Emperor Franz Joseph I of Austria, who is said to have adored this dish. According to legend, the emperor once stopped for a meal during a hunting trip and was served a light, fluffy pancake that had broken apart during cooking. Instead of being put off, he dug in with great enthusiasm — and a national favourite was born.
What makes Kaiserschmarrn so special is its texture. Unlike a typical pancake, this version is richer and airier, thanks to the beaten egg whites that give the batter its lift. Once cooked to a golden perfection in butter, the pancake is traditionally shredded in the pan, giving it its characteristic rustic look. Slightly crispy on the edges and soft in the middle, it carries that balance of decadence and homeliness that many dishes try — and fail — to achieve.
In this particular version, the sweetness is perfectly balanced by the inclusion of redcurrants. Their sharp, tart flavour brings a burst of freshness to the dish, cutting through the richness with each bite. Scattered generously across the golden shreds of Kaiserschmarrn, the redcurrants not only add contrast but also a vibrant pop of colour that makes the dish visually irresistible.
But the real magic lies in the small dish of rum-soaked fruit served on the side. Often featuring raisins, apricots, or plums, these fruits are steeped in a good splash of dark rum until they’re plump and fragrant. The boozy infusion adds a depth of flavour and a grown-up elegance to the plate, making each mouthful just that bit more luxurious. Whether spooned generously over the warm Kaiserschmarrn or enjoyed as a cheeky little accompaniment, the rum-soaked fruit brings a sense of celebration to the experience.
Kaiserschmarrn is often served dusted with a veil of icing sugar, giving it a look of alpine snow — a sweet nod to its mountainous origins. While many enjoy it as a dessert, it’s not uncommon in Austria and Bavaria for it to be eaten as a full meal, especially after a morning of skiing or hiking. Its combination of energy-giving ingredients and comforting sweetness makes it ideal for those moments when you’re craving something warm and rewarding.
What’s especially lovely about Kaiserschmarrn is how unfussy it is. Despite its royal roots, there’s nothing pretentious about it. It’s a dish that welcomes torn edges, caramelised corners, and sticky fingers. It’s best eaten straight from the pan or shared across the table, with friends or family digging in together, each scoop bringing smiles and a touch of nostalgia.
Whether you’re discovering it for the first time or returning to an old favourite, Kaiserschmarrn with redcurrants and rum-soaked fruit is one of those dishes that feels like a hug on a plate. It’s a dessert, a breakfast, and a comforting meal all rolled into one — and it has more than earned its place in the hearts of food lovers everywhere. If ever there was a dish to remind you that simple things can be truly special, this is it.
Kaiserschmarrn
Ingredients
For the Kaiserschmarrn:
- 3 large eggs separated
- 150 ml whole milk
- 100 g plain flour
- 1 tbsp caster sugar plus extra for caramelising
- 1 tsp vanilla extract
- 1 pinch salt
- 25 g unsalted butter for cooking
- Icing sugar for dusting
- 2 tbsp redcurrants fresh or frozen
For the rum-soaked fruit:
- 40 g raisins chopped dried fruit e.g. apricots or plums
- 3 tbsp dark rum
- 1 tsp brown sugar
Instructions
- Combine the dried fruit, dark rum, and brown sugar (if using) in a small bowl. Let it soak for at least 20 minutes, stirring occasionally.40 g raisins, 3 tbsp dark rum, 1 tsp brown sugar
- For best results, prepare this the night before and leave it covered.
- In a large bowl, whisk together the egg yolks, milk, flour, caster sugar, vanilla and a pinch of salt until smooth.3 large eggs, 150 ml whole milk, 100 g plain flour, 1 tbsp caster sugar, 1 tsp vanilla extract, 1 pinch salt
- In a separate clean bowl, whisk the egg whites until they form soft peaks.
- Gently fold the whipped egg whites into the batter using a spatula, keeping as much air in the mixture as possible.
- Heat half the butter in a large non-stick frying pan over medium heat. Pour in the batter and cook for 3–4 minutes until the underside is golden and the top begins to set.25 g unsalted butter
- Scatter over the redcurrants.2 tbsp redcurrants
- Use a spatula to divide the pancake into quarters, then carefully flip each piece over. Add the remaining butter and a little extra caster sugar (1 tsp or so) to the pan.
- Tear the pancake into bite-sized pieces with the spatula and continue cooking, turning pieces occasionally, until they are golden and lightly caramelised.
- Dust the warm Kaiserschmarrn with icing sugar.Icing sugar
- Serve with the rum-soaked fruit on the side, either chilled or gently warmed.
10 comments
This soundly a bit odd but the flavour is amazing, especially the rum fruit.
A brilliant dessert — indulgent but not too heavy.
The light, fluffy pancake with those sharp redcurrants was a match made in heaven, and the rum-soaked fruit took it to another level.
This was a hit with the whole family! Even the kids loved it (I served the rum fruit separately for the adults).
made this on a rainy afternoon and it was the perfect pick-me-up.
The redcurrants added such a lovely tartness and the warm rum-soaked apricots were just gorgeous
I made it for brunch and ended up wishing I’d doubled the batch
It’s such a fun and unfussy dish that still feels special.
The caramelised edges were my favourite part, and the rum fruit gave it that lovely grown-up twist. I’ll be making this again for sure.
The balance between sweet, tart, and boozy was perfect — I served it warm with extra icing sugar and it was gone in minutes.