Austrian recipe
How to make Kaiserschmarrn
Austria, especially the Alps
A thick, fluffy pancake made with whipped egg whites, torn into pieces in the pan, lightly caramelised and dusted with icing sugar. It is served with plum compote or apple sauce, as a dessert or a hearty lunch in mountain huts.
Ingredients
- 4 eggs, separated
- 250 ml milk
- 125 g plain flour
- 2 tablespoons sugar
- A pinch of salt
- 2 tablespoons raisins (optional)
- 30 g butter
- Icing sugar, to dust
- Plum compote or apple sauce, to serve
Method
- Whisk the egg yolks, milk, flour, 1 tablespoon of sugar and the salt into a smooth batter.
- In a clean bowl, beat the egg whites with the rest of the sugar until stiff, then gently fold them into the batter.
- Melt most of the butter in a large frying pan over medium heat, pour in the batter and scatter over the raisins. Cook for 4 to 5 minutes until the underside is golden.
- Cut the pancake into quarters, turn each piece over and cook for another 3 to 4 minutes.
- Tear the pancake into bite-sized pieces with two forks, add the last of the butter and a little sugar, and toss for 2 to 3 minutes until lightly caramelised and no wet batter is left.
- Dust with icing sugar and serve warm with plum compote or apple sauce.
Made it at home? Tick it off and it goes into your kitchen passport.
The name means 'the emperor's mess'. Legends link it to Emperor Franz Joseph, who is said to have happily eaten a dish his wife had refused.
Take the trip to Austria
