Kaiserschmarrn

Name: Kaiserschmarrn
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Austria
Ingredients: 4 eggs (whites and yolks separated); 150 g of flour (sifted); 250 ml of milk (at room temperature); 40 g of granulated sugar; 1 packet of vanilla sugar; 1 pinch of salt; 40 g of butter; 2 tbsp of powdered sugar; 200 g of unsweetened applesauce; 150 g of lingonberries (as jam or compote)

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This Austrian kaiserschmarrn recipe invites you to enjoy an iconic fluffy pancake from the Alps, golden with butter and tender at the center. Served warm with applesauce and a lingonberry compote, it delights everyone at snack time or at the end of a mountain-style meal.

Total time: 25 min
Prep: 15 min
Cook: 10 min
Difficulty: Easy
Per person: €0.55

By the CookinBreak team

Goes well with

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As a main

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To drink

Christmas Cranberry & Spice Punch

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Nutrition facts

per serving · estimate

410kcal

Protein12 g12%
Carbs59 g58%
Fat14 g31%
Fiber3 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

To get a very airy texture without burning the pancake, keep a medium-low heat for the first few minutes. The batter then rises evenly before being flipped and caramelized.

Freezing : Can you freeze this recipe?

Not recommended

Not suitable: the cooked batter becomes spongy and soggy after thawing.

Storage : How long does it keep?

Keep 24h at most in the fridge in an airtight container; loses its airy texture.

Making ahead : Can you make it the day before?

Same day

The whipped egg whites must be beaten and cooked immediately.

Reheating : How do you reheat it?

Skillet over low heat with a little butter, or oven at 160°C for 5min. Microwave not recommended.

Variations

Raisin version: stir raisins, soaked beforehand in warm water, directly into the batter before cooking.
Gluten-free version: replace the wheat flour with an equal mix of rice flour and cornstarch.
Plum version: serve your shredded pancake with a homemade warm cinnamon plum compote (Zwetschkenröster).

Mistakes to avoid

Folding the egg whites too roughly into the batter, which would deflate the air and give a dense batter instead of a fluffy texture.
Cooking over too high a heat from the start, which burns the bottom of the pancake before the inside has time to cook and rise.
Cutting the pancake into neat, even cubes when the traditional charm lies in roughly torn pieces made with a spatula.

Frequently asked questions

Why whip the egg whites separately?

Whipping the egg whites gives all the lightness and fluffy volume typical of the recipe. Without this step, you will get a dense, flat pancake rather than a golden cloud.

What is the best pan for cooking it?

A cast iron skillet or a heavy-bottomed pan ensures even heat distribution. This avoids hot spots and allows perfect caramelization without sticking.

Can I finish cooking the pancake in the oven?

Yes, after browning the bottom for 3 minutes on the stovetop, put the ovenproof pan in an oven preheated to 180°C for 8 minutes before taking it out to tear up the pancake.

What toppings is it traditionally served with?

In Austria, it is classically served with a mild applesauce and tart wild lingonberries, which wonderfully balance the richness of the butter and sugar.