|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 5g||27%|
|Total Carbohydrate 72g||26%|
|Dietary Fiber 1g||3%|
|Total Sugars 43g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The French have crepes, Americans have pancakes, and the Austrians and Bavarians have schmarrn (pancake in small pieces). Schmarrn is made in both sweet and savory varieties using eggs and a starch like flour and is cooked in butter and pulled apart to finish browning. This recipe is typically served as a dessert or for a light lunch, but there's no reason why you can't serve it as breakfast.
This recipe is enriched with raisins, rum, and sugar known as kaiserschmarrn for a sweet treat. Adjust the amount of raisins to your liking—just use the equal amount of rum for soaking. If you have vanilla sugar handy, you can use that and omit the vanilla extract.
Austria is known for its cafes and its many kinds of coffee, and this pancake would be delicious with a hot cup of coffee or tea. Top with a dusting of confectioners' sugar, and serve with applesauce or a good fruit jam or preserves. Serve for breakfast, brunch, or as dessert.
Click Play to See These Austrian Pancakes With Raisins Come Together
"Weekend mornings at my house are messy, loud, and full of hungry children looking for something to eat other than the usual cereal or toast. A Kaiserschmarrn is perfect for mornings like this because it's one big fluffy pancake with a custardy center that feeds a crowd." —Carrie Parente
3 tablespoons raisins, or more to taste
3 tablespoons rum, or more to taste
4 large eggs, separated
1 pinch kosher salt
3 tablespoons granulated sugar
1/2 teaspoon pure vanilla extract
1 tablespoon lemon zest, optional
3/4 cups milk
1 cup cake flour
1 to 2 tablespoons unsalted butter
1 cup unsifted confectioners' sugar
Applesauce or preserves of choice, for serving
Gather the ingredients.
Place the raisins in a small bowl and pour in the rum. Microwave the rum and raisin mixture for 15 to 30 seconds and let them soak until the rum is absorbed, about 20 minutes. Set aside.
In a medium bowl, beat the egg whites to soft peaks, adding a pinch of salt toward the end.
In a separate large bowl, beat the egg yolks, sugar, vanilla, and lemon zest (if using) until the mixture is light yellow.
Add the milk and flour, a little at a time to avoid lumps, and blend well. Fold in the egg whites and let the batter rest for about 10 minutes.
Melt 1 to 2 tablespoons of butter in a 10- to 12-inch frying pan. Stir the batter again gently and pour it into the hot pan. Sprinkle the soaked raisins evenly over the top.
Cover the pan and let the pancake cook for 7 to 8 minutes over medium heat, checking the bottom of the pancake by lifting up with a spatula. If it's a light brown, it's time to flip. If it's not, cook for an additional 2 to 3 minutes.
Flip the pancake over by carefully sliding the pancake onto a dinner plate, then invert the pan over the dinner plate and flipping it all over.
Cook for about 10 minutes more on this side.
Cut or pull the pancake apart into bite-size pieces while it continues to cook. When it has browned a bit, it is ready to serve.
Sprinkle with confectioners' sugar and serve with applesauce or preserves of your choice. If you like a chewier consistency, let the pancake cool down a bit before serving.
Why is It Called Kaiserschmarrn?
The easiest translation of this phrase is "scrambled sweet pancakes," and it takes its name from two words: kaiser and schmarrn. The former translates as "emperor," and the latter "a scrambled dish."
How to Store Kaiserschmarrn
Like most pancakes, these can be frozen and reheated, but they're really best hot off the griddle. Store them in the fridge for a couple of days, well wrapped so they don't dry out, and reheat in a skillet over medium heat with some melted butter.