Austrian torn pancakes, known as Kaiserschmarrn, are soft, golden pieces of lightly sweetened pancake, traditionally served with plum compote or jam. Separating and whipping the eggs gives the batter a tender, airy texture, while tearing and briefly browning it in butter creates crisp edges.
Ingredients
- 4 large eggs (about 200 g without shells), separated
- 1 cup (125 g) all-purpose flour
- ¾ cup (180 ml) whole milk
- 2 tablespoons (25 g) granulated sugar, divided
- 1 teaspoon (5 ml) vanilla extract
- ¼ teaspoon fine salt (about 1.5 g)
- 3 tablespoons (45 g) unsalted butter, divided
- ⅓ cup (50 g) raisins, optional
- ½ cup (160 g) plum jam or plum preserves, for serving
- 2 tablespoons (15 g) powdered sugar, for serving
Instructions
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Separate the eggs, putting the whites in a clean, dry mixing bowl and the yolks in a medium bowl. Set the plum jam and powdered sugar aside for serving. If the jam is very thick, you can loosen it later with a teaspoon or two of warm water; it does not need to be cooked as part of the pancake.
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Whisk the egg yolks with the milk, vanilla, salt, and 1 tablespoon of the granulated sugar until combined. Add the flour and whisk just until the batter is mostly smooth. A few tiny lumps are fine; vigorous mixing can make the pancake less tender. Fold in the raisins now if using them, distributing them throughout the batter.
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With clean beaters, whip the egg whites until they form soft peaks: when you lift the beaters, the peaks should curl over rather than stand stiffly. This usually takes 2 to 3 minutes with an electric mixer, or a little longer by hand. Whipped whites add lift, so avoid beating them until dry or grainy.
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Stir about one-third of the whipped whites into the yolk batter to lighten it. Gently fold in the remaining whites with a flexible spatula, turning the bowl as you go. Stop when no large white streaks remain. The mixture should look airy; a few small streaks are preferable to knocking out all the volume by overmixing.
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Set a 10-inch (25 cm) oven-free, well-seasoned cast-iron or nonstick skillet over medium-low heat. Melt 2 tablespoons of the butter and tilt the pan to coat the base. Pour in the batter and spread it gently into an even layer. Cover the skillet and cook for 7 to 9 minutes, checking after 6 minutes. The base should be golden and the top mostly set, with only a slight moist sheen in the middle. Reduce the heat if the underside is browning too quickly.
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Use a wide spatula to divide the pancake into four large pieces, then carefully turn each piece. Cover and cook for another 3 to 5 minutes, until the center of the thickest piece reaches 160°F (71°C) on a food thermometer. The USDA FSIS safe minimum for egg dishes is 160°F (71°C); check before tearing, since a browned surface alone does not confirm the center is cooked.
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Transfer the pieces to a cutting board and tear them into rough, bite-size pieces with two forks or spatulas. Return the skillet to medium heat, add the remaining 1 tablespoon of butter and the remaining 1 tablespoon of granulated sugar, then add the torn pancake. Toss and turn gently for 1 to 2 minutes, just until the edges are lightly crisp and the sugar has melted. Serve promptly with powdered sugar and plum jam.
Tips
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Separate cold eggs more easily, then let the whites sit briefly while you mix the yolk batter. Make sure the whites bowl and beaters are free of grease or yolk, or the whites may not whip well. If a little yolk gets into the whites, remove it with a clean eggshell before beating.
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Keep the heat moderate. A pan that is too hot can brown the bottom before the middle sets, while very low heat can leave the pancake pale and dense. If your stovetop runs hot, use its low setting and allow a minute or two longer, checking the center with a thermometer.
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All-purpose flour is the most straightforward choice. A 1-to-1 gluten-free baking blend can work, though the pancake may be more delicate and may need careful turning. Avoid replacing all the flour with almond or coconut flour; those absorb liquid differently and will not give the same fluffy, tearable texture.
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Raisins are optional and can be left out without changing the method. If you prefer plumper raisins, soak them in hot water for 10 minutes, then drain and pat them dry before adding. This extra step adds 10 minutes to the total time, so prepare them before mixing the batter.
Serving Suggestions
Serve Kaiserschmarrn warm, straight from the skillet or piled onto a warm platter. Spoon plum jam alongside rather than over every piece, so the caramelized edges stay distinct and each person can choose how much fruit to add. A dusting of powdered sugar gives the dish its familiar finish; add it just before serving, since it dissolves on a hot, moist surface.
In Austria, torn pancakes are often paired with a plum preparation called Zwetschgenröster, a softly cooked compote made from European damson plums. Plum jam or preserves are a convenient substitute: they are usually sweeter and smoother than compote, so taste before adding anything else. A small bowl of tart applesauce or fresh berries can provide another fruit option. For a fuller brunch, serve a modest portion with plain yogurt or coffee; as dessert, offer the pancake after a lighter meal.
Variations
There are many household and regional ways to make Kaiserschmarrn, including versions with different levels of sweetness, raisins, or fruit served alongside. This recipe uses separated, whipped eggs for a light texture, but you can omit the raisins or adjust the sugar slightly to suit the sweetness of your jam. Keep enough sugar for the final skillet toss if you want the characteristic lightly crisp, browned edges.
For a lemon note, add ½ teaspoon (about 1 g) finely grated lemon zest to the yolk mixture. For a warmer flavor, use a small pinch of ground cinnamon in the batter or dust it over the finished pancake. If you do not have plum jam, use apricot preserves, sour cherry preserves, or applesauce; each changes the fruit flavor, and sweeter preserves may make a lighter dusting of sugar preferable.
For a more traditional fruit accompaniment, use Zwetschgenröster if available. It is a cooked plum compote rather than a smooth, spreadable jam and tends to taste fruitier and less uniformly sweet. A jar of plum preserves is a practical pantry alternative, not an exact texture match. This recipe is designed for one 10-inch skillet; for a larger batch, cook separate pancakes rather than crowding a small pan, which can slow the setting and make turning difficult.
Storage and Reheating
For the best texture, serve the pancake soon after cooking. If you have leftovers, refrigerate them within 2 hours in a covered, shallow container. They keep for 3 to 4 days in the refrigerator. Store the plum jam separately if possible, since it can make the pancake pieces soggy during storage. Do not leave cooked egg dishes at room temperature for more than 2 hours.
Reheat individual portions in a lightly buttered skillet over low to medium-low heat, turning the pieces until hot throughout. You can also microwave a portion in short intervals, stirring or rearranging the pieces between intervals; the edges will be softer than when reheated in a pan. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. Freezing is possible for up to about 2 months in a tightly sealed freezer container, although thawed pieces are softer; thaw overnight in the refrigerator and reheat thoroughly.
Frequently Asked Questions
What does Kaiserschmarrn mean?
Kaiserschmarrn is the German name for this Austrian torn pancake. It is commonly described in English as a shredded, scrambled, or torn pancake, but it is not made by scrambling loose batter like eggs. The pancake cooks as one piece first, then is divided, torn, and browned in the skillet.
Can I make the batter ahead?
It is better to cook it soon after folding in the whipped egg whites. The whites gradually lose volume, so batter held for a long time may produce a flatter pancake. You can measure the dry ingredients and separate the eggs ahead, keeping the eggs covered in the refrigerator, then mix and whip just before cooking.
Why did my pancake turn out dense?
The most common causes are under-whipped whites, folding too vigorously, or letting the finished batter sit before it reaches the pan. Soft peaks should hold their shape while curling at the tip, and folding should stop once the large white streaks disappear. A dense result can still be served, but it will not have the same light, tender middle.
Can I cook this without a lid?
A lid helps the top set while the underside cooks, making the pancake easier to turn. Without one, lower the heat, allow extra time, and watch the base closely. You can also cover the skillet loosely with a heat-safe baking sheet, provided it sits securely and does not touch the batter.
Is plum jam the same as Zwetschgenröster?
No. Zwetschgenröster is a cooked plum compote, often made with damson plums, while jam is generally smoother and more concentrated. Either works as an accompaniment. If using thick jam, stir in a little warm water to make it easier to spoon; if using a loose compote, serve it as is.
Can I make Kaiserschmarrn without raisins?
Yes. Raisins are optional, and leaving them out does not require any adjustment to the batter or cooking time. You can also serve raisins on the side for people who want them, or replace them with a small amount of chopped dried apricot. Keep additions modest so the pancake remains easy to turn.
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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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