Easy Kaiserschmarrn (+video)- fluffy scrambled pancakes

5 from 1 vote

Easy Kaiserschmarrn (+video)- fluffy scrambled pancakes

A traditional sweet dish from Austria and South Germany. This scrambled pancakes is quick and easy to make with this recipe. An alpine ski chalet classic.

Course Dessert, Main Course

Cuisine Austrian, German

Prep Time 10

Cook Time 10

Total Time 20

Servings people

Calories 586kcal

Author by Marita Sinden

Ingredients

6 eggs medium size, at room temperature
1 ¾ cups flour 1 cup / 8 oz Germany type 405, UK plain flour, USA all purpose flour
1 cups milk 1 cup whole milk
4 tablespoon sugar
1 pinch salt
4 tablespoon raisins alternatively use sultanas (optional)
2 tablespoon butter
2 tablespoon vegetable oil

To serve

½ powdered sugar

Optional Sides (Click links to recipes)

Metric - US Customary

Instructions

Start by separating the eggs.
6 eggs
In a large bowl, mix the egg yolks, flour, milk, and sugar to a smooth batter.
1 ¾ cups flour, 1 cups milk, 4 tablespoon sugar
In a separate clean bowl whisk the egg whites with a pinch of salt until you achieve stiff peaks. Then fold the egg white whites carefully into the pancake batter. Don't stir too hard as you do not want the egg whites to deflate again.
1 pinch salt
Preheat your oven to 200°C/ 400°F. Heat the butter and oil in an oven-proof large skillet (Ø 26 cm/ 10 inch), and slowly pour the batter into the pan. Only pour enough, that the pancake has an approximate thickness of 1 cm. I used a (Ø 20 cm / 8 inch pan and made 3 pancakes),
2 tablespoon butter, 2 tablespoon vegetable oil
If you are using raisins, you can sprinkle them on top of the batter now. Cook golden brown for approximately 5 minutes on medium heat. Using a wooden spatula, quarter the pancake and then flip each quarter to fry from the other side for 2 minutes.
4 tablespoon raisins
Just before the Kaiserschmarrn is ready, remove the pan from the heat, and tear the pancake with two forks into bite-sized pieces. Place the pan into the oven to bake for another 5 minutes.
Dust the pancake pieces with confectioners sugar (icing sugar) and serve immediately.
½ powdered sugar
Serve with a side of apple sauce, stewed plums or other fruit compote. It also goes very well with vanilla sauce or icecream.
plum butter, apple sauce, cherry compote, rhubarb compote

Video

Notes

Recipe Variation

If you like you can soak the raisins in 4 tablespoons of rum or apple juice for approximately 20 minutes before adding to the Kaiserschmarrn.

Storage Instructions

Store leftover Kaiserschmarrn in the fridge. Reheat in a pan with a little butter. I would advise against freezing.

Nutrition