Austrian Pancake “Kaiserschmarren”
Andrea Potischman
May 8, 2024
In the heart of the Austrian Alps, a culinary masterpiece was born – the Kaiserchmarren. Legend has it that this fluffy and indulgent pancake dish was first created for Emperor Franz Joseph I in the late 19th century. The name “Kaiser” itself pays homage to the imperial connection, as “Kaiser” translates to “emperor” in German.
Traditionally prepared in large cast-iron pans, Kaiserchmarren is a symphony of flavors and textures. The batter, made with eggs, flour, sugar, and milk, is pan-fried until golden brown, then torn into delightful, bite-sized pieces. Dusting it with powdered sugar and serving it with fruit compote adds the finishing touches to this regal treat.
Kaiserchmarren isn’t just reserved for special occasions; it’s a beloved dish enjoyed throughout Austria. Locals and tourists alike relish it as a comforting breakfast, brunch, or dessert option. Its versatility and timeless appeal make it a staple in Austrian households.
Interestingly, Hollywood legend Arnold Schwarzenegger is a vocal fan of Kaiserchmarren. Having grown up in Austria, he often reminisces about the dish in interviews, attributing its appeal to its unique combination of simplicity and decadence. Perhaps it’s the connection to his Austrian roots or simply the irresistible taste that makes Kaiserchmarren a favorite in the Schwarzenegger household. This lovely recipe is not mine but rather belongs to Arnold’s mother and can be seen here.
So, whether you’re exploring the picturesque Austrian mountains or trying your hand at a bit of culinary royalty at home, Kaiserchmarren promises to be a dish fit for an emperor and embraced by all who savor its delightful charm.
Austrian Pancake "Kaiserschmarren"
Ingredients:
- 4 eggs, separated
- 3/4 cup all-purpose flour
- 1/2 cup milk
- Pinch salt
- 1 teaspoon baking powder
- 2 tablespoons sugar
- 4 ounces raisins
- 4 tablespoons butter
- Confectioners' sugar, for dusting
Directions:
- In a medium bowl mix together egg yolks, flour, milk, salt, baking powder and sugar till well mixed. Let the batter stand for 10 minutes.
- Meanwhile, beat egg whites until stiff. Using a large rubber tip spatula, gently fold the egg whites into the batter followed by the raisins.
- In a 10-inch cast iron pan, melt 2 tablespoons of butter over medium heat. Pour in batter and fry until cooked on the bottom.
- Flip the pancake, adding 2 tablespoons of butter, and continue to cook on the other side until crispy.
- Using two forks, tear the pancake into pieces and continue cooking briefly. Serve dusted with confectioners' sugar and/or fruit compote if desired.
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