Austrian Kaiserschmarrn
A fluffy Austrian pancake torn into pieces and made with raisins and sugar. Serves 4.
Kaiserschmarrn is a thick pancake cooked in a pan, torn into pieces and served hot. The hands-on preparation and cooking times are estimates.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Alternatives by dietary restriction
Lactose-free milk
For lactose intolerance
It can replace liquid milk in cooking and baking to reduce lactose. It retains milk proteins, so it does not avoid the milk allergen. Choose a variety suited to the recipe and check the label. Also check other allergens and the risk of cross-contact.
Lactose-free milk retains milk proteins. This option does not address milk allergy.
Allergens to consider in this alternative:
- Milk and milk products
Check the label, other allergens and cross-contact. Replacing one ingredient does not remove allergens elsewhere in the recipe; adjustments depend on the culinary use.
Method
- 01
Warm the raisins
Gently heat the raisins with the rum in a small pan until hot. Remove from the heat; do not let all the liquid evaporate.
Ready to continue when: The raisins are hot and some liquid remains in the pan.
- 02
Make the batter
In a bowl, mix the flour, powdered sugar, vanilla extract and lemon zest. Gradually whisk in the egg yolks and milk until smooth and slightly thicker than pouring cream. Beat the egg whites with the salt until stiff, then gently fold them in.
Ready to continue when: The batter is smooth and the whites are folded in without losing all their volume.
- 03
Set the pancake
Preheat the oven to 200 °C. Melt the butter in an ovenproof pan and pour in all the batter. Cook over medium heat until the edges begin to set; scatter the raisins and any remaining liquid over the top.
Temperature: 200 °C / 392 °FReady to continue when: The edges are set and the top is beginning to firm up.
2 min - 04
Bake and tear
Transfer the pan to the oven and bake for about 5 minutes, until the top is golden. Tear the pancake into pieces with a spatula or fork. If the centre is still liquid, bake the pieces for about 4 minutes more.
Temperature: 200 °C / 392 °FReady to continue when: The pieces are golden and the centre no longer looks liquid.
9 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
- Higiene de los alimentos www.aesan.gob.es/seguridad-alimentaria/higiene-alimentos
- Food in Austria – Modern family cook modernfamilycook.com/secrets/food-in-austria/
- What is Traditional Austrian Food? 25 Must-Try Dishes www.pieterontour.com/austria/what-is-traditional-austrian-food-25-must-try-dishes-prices/
- Austrian cuisine - Wikipedia en.wikipedia.org/wiki/Austrian_cuisine
- International Cooking: Food from Austria - The Flavor Vortex www.theflavorvortex.com/international-cooking-food-from-austria/
- - YouTube www.youtube.com/watch?v=ekMI42x8Rig
- Vienna Sunday Kitchen - Traditional Austrian Recipes Foodblog www.vienna-sunday.kitchen/newest-recipes/
- Austrian Recipes & Viennese Classics | Figlmüller figlmueller.org/recipes/
- fáciles de austria - 71 recetas caseras- Cookpad cookpad.com/ar/buscar/f%C3%A1ciles%20de%20austria
- Food in Austria: How to Avoid Schnitzel & Eat Better thetraveltortoise.com/austria/vienna/food-in-austria/
- Traditional Viennese main courses www.visitingvienna.com/eatingdrinking/food/main-courses/
- Austrian recipes - Typical Austrian specialities www.snowtrex.co.uk/magazine/holidays-winter-sports/austrian-recipes/
- From Gröstl to Gugelhupf: A guide to Austrian cuisine - Österreich Institut www.oesterreichinstitut.com/en/from-groestl-to-gugelhupf-a-guide-to-austrian-cuisine/
- 7 deliciosos postres austríacos (con receta) | Austria Vacaciones www.austriavacaciones.com/blog/postres-austriacos-receta
State: Published after documentary validation; no “Tested” label is shown.