Kaiserschmarrn is an Austrian shredded pancake: a tender, lightly sweet batter is cooked until golden, torn into bite-size pieces, and dusted with powdered sugar. It is often served warm with plum compote, and this home-friendly version makes both in one meal; regional and family versions vary in their use of raisins and accompaniments.
Ingredients
- 1 cup (125 g) all-purpose flour
- 1 cup (240 ml) whole milk
- 4 large eggs (about 200 g without shells), separated
- 2 tablespoons (25 g) granulated sugar, divided
- 1 teaspoon (5 ml) vanilla extract
- 1/4 teaspoon (1.5 g) fine salt
- 1/3 cup (50 g) raisins, optional
- 3 tablespoons (42 g) unsalted butter, divided
- 2 tablespoons (15 g) powdered sugar, plus more to finish
- 1 pound (450 g) ripe plums, pitted and cut into wedges, for the compote
- 1/4 cup (50 g) granulated sugar, for the compote
- 1/4 cup (60 ml) water, for the compote
- 1 tablespoon (15 ml) lemon juice
- 1 small cinnamon stick (about 2 g), optional
Instructions
- Prepare the oven and plums. Heat the oven to 400°F (200°C). Set a rack in the middle. Pit and cut the plums, then place them in a small saucepan with the compote sugar, water, lemon juice, and cinnamon stick if using. The fruit should be in an even layer so it softens without scorching.
- Simmer the compote. Bring the plum mixture to a gentle simmer over medium heat, stirring until the sugar dissolves. Lower the heat and cook uncovered for about 12 minutes, stirring now and then, until the plums are tender and the liquid is syrupy but still spoonable. Remove the cinnamon stick. Take the pan off the heat, cover it, and keep the compote warm while you make the pancake. If the fruit is very ripe and releases a lot of juice, simmer a few minutes longer; if it is firm, add a tablespoon of water if the saucepan looks dry.
- Make the yolk batter. In a medium bowl, whisk the flour, milk, egg yolks, 1 tablespoon (12 g) of the granulated sugar, vanilla, and salt until smooth. A few small lumps are fine; stop whisking once the dry flour disappears so the pancake stays tender. If using raisins, stir them into the batter now. Set the bowl aside while you beat the whites.
- Beat and fold the egg whites. In a clean, dry bowl, beat the egg whites until foamy. Gradually add the remaining 1 tablespoon (13 g) granulated sugar and continue beating until the whites hold glossy, medium-stiff peaks. They should stand upright with a slight bend at the tip, not look dry or grainy. Fold about one-third of the whites into the yolk batter to loosen it, then gently fold in the rest with a spatula, turning the bowl as you go. Stop when no large white streaks remain.
- Start cooking the pancake. Melt 2 tablespoons (28 g) butter in a 10-inch (25 cm) oven-safe skillet over medium heat, tilting to coat the base. Pour in the batter and spread it gently into an even layer. Cook for 4 minutes, until the base is set and golden at the edges. It will still be soft on top; that is expected. Do not try to flip the whole pancake, which is thick and delicate.
- Bake until set. Transfer the skillet to the preheated oven and bake for about 10 minutes, until the pancake is puffed and set in the center. Because this is an egg dish, check the thickest part with a food thermometer: the USDA FSIS safe minimum for egg dishes is 160°F (71°C). If it has not reached that temperature, return it to the oven for a few minutes and check again. Use an oven mitt when handling the hot skillet.
- Tear and brown the pieces. Set the skillet on a heat-safe surface. Use two forks or a spatula to tear the pancake into irregular, roughly 2-inch (5 cm) pieces. Return the skillet to medium heat and add the remaining 1 tablespoon (14 g) butter. Sprinkle the powdered sugar over the pieces and turn them gently for about 5 minutes, allowing the edges to caramelize in spots. Keep the pieces moving so the sugar browns rather than burns. They should be golden outside and soft, not wet, inside.
- Finish and serve. Transfer the warm Kaiserschmarrn to a platter, dust with additional powdered sugar, and serve at once with the warm plum compote. If the compote has cooled, rewarm it gently over low heat with a splash of water; avoid boiling it hard, which can break the fruit into a puree.
Tips
- Separate eggs carefully. Even a little yolk in the whites can make them harder to whip. Separate each egg into a small cup before adding it to either bowl, and make sure the bowl and beaters are clean and grease-free.
- Keep the batter airy. Fold the whipped whites in gently rather than stirring them vigorously. A few faint streaks are preferable to deflating the mixture; the pancake may be slightly less lofty if the whites lose their volume.
- Choose the right skillet. A 10-inch (25 cm) oven-safe skillet gives the batter enough room to cook evenly. If you have only a smaller skillet, cook the batter in two batches instead of making one very thick pancake. Never put a skillet with a plastic handle in the oven.
- Adjust the compote to the fruit. Tart or firm plums may need an extra teaspoon or two of sugar and a few more minutes of simmering. Very juicy plums need no extra water. If fresh plums are unavailable, thawed frozen plums work; drain off excess liquid and expect a softer compote.
Serving Suggestions
Serve Kaiserschmarrn as a warm dessert or as a substantial sweet main course. Put the torn pancake on a large platter, add powdered sugar just before it reaches the table, and offer the compote in a bowl so everyone can spoon on as much as they like. The contrast between buttery, lightly crisp edges and soft pancake centers is best when the dish is freshly cooked.
Plum compote, often called Zwetschgenröster when made with the small European prune plum, is a classic partner. If that variety is hard to find, ordinary ripe plums make a very good home version, though the result may be juicier and less tart. Applesauce, apricot preserves, or a quick berry sauce are also practical accompaniments. A spoonful of unsweetened whipped cream can be served on the side, but the pancake is already rich from the eggs and butter, so it needs no elaborate garnish.
Variations
Leave out the raisins: Raisins are common in many versions, but they are optional. For a little more fruit without raisins, serve extra compote alongside rather than adding wet fruit to the batter, which can make the center harder to cook evenly.
Use a different fruit sauce: Replace the plum compote with applesauce, stewed apricots, or lightly sweetened berries. These are serving variations rather than a change to the pancake itself. Taste the sauce before adding sugar, since ripe fruit and preserves vary considerably in sweetness.
Try a citrus note: Add 1 teaspoon (5 ml) finely grated lemon zest to the yolk batter. It gives the pancake a brighter aroma without changing the cooking method. Keep the lemon juice in the compote to balance the plums; extra juice in the batter would loosen it.
Make it gluten-free: Use a cup-for-cup gluten-free flour blend that includes a binder, following its package guidance for baking. The texture can be a little more delicate, so fold gently and allow the pancake to set fully before tearing. Plain rice flour alone is not a direct one-for-one substitute and can give a grainier result.
Storage and Reheating
Kaiserschmarrn is at its best straight from the skillet, when its browned edges and soft center are distinct. Refrigerate leftovers within 2 hours of cooking in a shallow, covered container. Keep the pancake and compote in separate containers if possible; the sauce will soften the browned pieces if they are stored together. Both keep for 3 to 4 days in the refrigerator.
To reheat a portion, put the pancake pieces in a covered skillet over low heat with a teaspoon of butter or a splash of water, turning once they are warm. You can also microwave a serving in short bursts, though it will be softer and less crisp. Reheat leftovers to 165°F (74°C), checking with a food thermometer. Warm the compote separately in a small saucepan or microwave-safe bowl. For longer storage, freeze the pancake pieces in a sealed freezer container for up to 2 months; thaw overnight in the refrigerator and reheat, knowing the texture will be softer than fresh.
Frequently Asked Questions
What does Kaiserschmarrn mean?
The name is commonly translated as “emperor’s mess” or “emperor’s pancake,” referring to the torn, irregular pieces rather than a neat whole pancake. It is a well-known Austrian sweet dish, though stories about its exact origin vary, so no single origin tale needs to be treated as definitive.
Can I make the batter ahead?
It is better to cook it soon after folding in the beaten egg whites, because they gradually lose air while standing. You can measure the dry ingredients, separate the eggs, and prepare the compote earlier in the day. Keep the separated eggs covered in the refrigerator, then make and fold the batter just before cooking.
Do I have to use an oven-safe skillet?
For this method, yes: the skillet moves from the stovetop to the oven so the thick pancake sets through before you tear it. If you do not have an oven-safe skillet, cook the batter in two smaller oven-safe pans, or use a well-buttered baking dish for the oven stage after briefly setting the base in a pan. Do not put a non-oven-safe pan under the broiler or in the oven.
Why did my pancake turn out flat?
The most common reason is egg whites that were under-beaten, over-beaten, or folded in too roughly. Make sure the whites reach glossy medium-stiff peaks and fold them in with a light hand. A pancake can also lose some height if the batter waits too long before cooking, but it should still taste good if it sets properly.
Can I use frozen plums for the compote?
Yes. Thaw them first and drain excess liquid, then simmer with the sugar, water, lemon, and cinnamon as directed. Frozen fruit may soften faster than fresh fruit, so start checking after about 8 minutes and stop cooking when it is tender but still holds some shape.
Related
- Traditional Austrian Apple Strudel with Hand-Pulled Dough
- Austrian Goulash Recipe: Slow-Braised Beef, Paprika & Onion
- Austrian Potato Salad: Warm, Tangy, and Broth-Dressed
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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