Kaiserschmarrn is a favourite Austrian dessert whose name is linked to Emperor Franz Joseph. A fluffy pancake with raisins is torn into pieces and caramelised with sugar.

The recipe was shared by the Austrian broadcaster ORF on its morning programme Guten Morgen Österreich.

The batter gets its fluffiness from separately whisked egg whites, and the dessert is baked in the oven rather than on the hob. You will need an ovenproof frying pan.

What you need

  • flour — 130 g;
  • milk — 250 ml;
  • vanilla sugar — 1 tbsp;
  • a pinch of salt;
  • egg yolks — 4;
  • egg whites — 4;
  • sugar — 50 g;
  • butter — 50 g;
  • raisins — 50 g, optional;
  • sugar for caramelising — 30 g;
  • icing sugar — for dusting.

How to make it

1. Make the batter. Whisk the flour with the milk, vanilla sugar and salt until smooth, then stir in the egg yolks.

2. Add the egg whites. Whisk the egg whites with the sugar to stiff peaks and gently fold into the batter.

3. Pour into the pan. Heat the butter in an ovenproof frying pan, pour in the batter and sprinkle with the raisins.

4. Bake. Bake for 15 minutes in an oven preheated to 200 °C (top and bottom heat). Divide into quarters, turn over and bake for another 10 minutes.

5. Caramelise. Tear the pancake into pieces, sprinkle with sugar and leave in the oven until it caramelises.

Dust the Kaiserschmarrn with icing sugar and serve warm. In Austria it is traditionally served with plum compote.

As a reminder, in October we baked a Viennese apple strudel from the Sacher recipe.

Nota bene

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