Kaiserschmarrn

Kaiserschmarrn is a fluffy, torn pancake dish from Austria, lightly caramelised in butter and sugar, then served with tart redcurrants and a side of rum-soaked fruit. It’s a delightful combination of light, sweet, and slightly boozy flavours — perfect as a dessert or a main course treat.

Prep Time 20

Cook Time 15

Total Time 35

Servings People

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.

Nutrition