Kaiserschmarrn (Austrian Torn Pancakes) is a traditional Austrian recipe for a classic dessert of pancakes that are torn and served garnished with sweet plum jam, apple sauce, or just powdered sugar. The full recipe is presented here and I hope you enjoy this classic Austrian version of: Austrian Torn Pancakes (Kaiserschmarrn).
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Sweet and doughy, Kaiserschmarrn (literally "Emperor's Mess") is a delicious Austrian dessert that is so easy to prepare. Made from eggs, flour, milk, and sugar, this messy looking pancake is best served with a sweet plum jam, apple sauce, or just powdered sugar.
Ingredients:
4 tbsp raisins, optional
2 tbsp rum, fruit juice or water, if using raisins
4 medium-sized eggs, separated
65g sugar
1 tsp vanilla extract
pinch of salt
120g flour
250ml milk
2 1/2 tbsp butter
powdered sugar and/or plum jam, to garnish
Method:
If you're including raisins into the recipe, soak them for around 15-30 minutes in 2 tablespoons of rum. If you don’t like rum and/or are sharing this meal with children, just use a little fruit juice or water instead.
Separate the eggs – egg yolks into a large mixing bowl and egg whites into a medium-sized mixing bowl. Make sure that no egg yolk gets into the egg whites as the fat would make it harder to beat the egg whites in the next step.
Beat the egg whites in their bowl for a few minutes until stiff. When tilting the bowl, the egg whites should barely move/slide. Another way to test that the egg whites are stiff enough is to raise your beaters. If the egg whites create a little "mountain" in the bowl, your egg whites are stiff enough.
Add the sugar, vanilla extract, and salt to the bowl with the egg yolks. Beat with your electric whisk until the batter is smooth and pale.
Add the milk and the flour alternately into the egg yolk mixture in small increments while beating the batter using your mixer's lowest setting.
Set your electric mixer aside and carefully fold the egg whites into the egg yolk mixture with a spatula. Also add the raisins, if using (drain them first).
Melt butter in a large frying pan and pour the batter in. If you have a smaller pan, you might want to fry the batter in two batches. We usually use a pan with a 10-inch diameter and prefer to fry it in two intervals as it makes it easier to flip and rip. Fry the pancake on low-medium heat for around 5 minutes until the bottom is slightly golden brown.
Break/rip your pancake into a couple of big pieces with a spatula and flip. The top of the pancake might still be uncooked which is fine – it will cook quickly once flipped. After flipping the pancake wait for around 2 minutes for it to cook lightly, then start ripping the pancake into even smaller pieces.
Keep moving the pieces until everything is golden brown and fully cooked through.
Plate your pieces pieces (use warmed plates) and serve with powdered sugar, plum jam, or apple sauce.
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