Kaiserschmarrn (Fluffy Austrian Torn Pancakes)

Welcome to The Storied Recipe Podcast, a podcast about food, culture, and love.

This Traditional Austrian Kaiserschmarrn Recipe came from my podcast guests, Anna and Marco of Mellowmove Surf Camp. Make sure you listen to their episode Riding Waves and Whipping Up Kaiserschmarrn with Anna and Marco at Mellowmove Surf Camp while you make her grandmother's famous Scrambled Pancakes!  

Authentic Austrian Kaiserschmarrn: A huge, barely sweet fluffy pancake, patiently cooked, torn into pieces, caramelized in a little butter and sugar, and served with stone fruit compote and homemade applesauce. What's not to love? 

As my podcast guests who shared this recipe, Marco and Anna, say: Kaiserschmarrn is a dessert in Germany, but a main dish in Austria! 

P.S. Click here to enjoy more pancake recipes around the world OR visit this list for topping inspiration: 101 Pancake Toppings Ideas!

Anna's Memories of Kaiserschmarrn

My grandmother's cooking was influenced by the seasons and by the products her garden and nature provided. Many meals were vegetarian and, as used to be typical in Austria, one day of the week was reserved for a sweet main course. My grandmother's favorite for this day was Kaiserschmarrn, which is basically a very thick, fluffy pancake, that is torn into pieces and served with applesauce or stewed plums. 

A glass of applesauce or stewed plums was always to be found in her pantry and when the fruit of the many trees in her garden were ripe she preserved them with sugar and lemon juice to have ready for the times of the year when fresh produce was scarce. When the scent of vanilla and cinnamon was wafting through her kitchen we knew it was Kaiserschmarrn time. But before digging into the big enamel pan placed in the middle of the kitchen table, we were always served a filling garden vegetable soup. Because, while my grandmother had a real sweet tooth, she was also a very proud woman and always eager to balance her meals with lots of vegetables. 

What was special about my grandmother's cooking is that she never really used recipes. She measured by the eye and with feeling and it is something that, although she never taught me, I do in the same manner. Unfortunately, some of her most distinguished and unique recipes of hers are forever lost since she passed away. This is why I see my blog The Mellow Kitchn a bit like my legacy. And I see it as a mission to create recipes that are aligned with the seasons and nature. And which are easy enough for every home cook to make, yet make delicious meals. 

-Anna

Origins of Kaiserschmarrn

During our conversation, Anna shared such a charming story associated with creating and naming the very first Kaiserschmarrn! You should definitely listen to her episode, but I'll try to give you the gist of it here:

The story takes place in 19th century Austro-Hungarian Empire. Legend has it that the dish was created by the royal chef of Emperor Franz Joseph and his wife, Empress Elisabeth (Sisi). According to legend, the emperor's cook was trying to prepare a delicate, elegant dessert for the empress, who was known for her tiny waist, slim figure, refined tastes, and preference for light dishes. 

However, the dish didn't turn out as intended. When the cook presented the imperfect creation, the empress, unimpressed by its appearance, dismissed it as "Schmarrn," meaning a "mess" or "weird thing." 

The emperor told his wife to pass the dish down to him. When the Emperor tasted the dish, he found it delicious. He humorously dubbed it "Kaiserschmarrn," or "Emperor's Mess," in response to his wife's discontent. Thus, a culinary mishap turned into a delightful and enduring dessert 🙂

Look, Flavor, and Texture

Look:

• Unlike any American pancake, this one is torn into small pieces - the better to caramelize! 
• Speaking of caramelization, each piece should (ideally) be golden brown
• Although not necessary, the visual impact of Anna's ruby red stewed plums (or a plum compote) is irresistibly gorgeous.

Texture:

• An eggy, slightly doughy pancake, fluffy from the whipped egg whites, but rich from the egg yolks (The two are separated as a first step.)
• If you so choose, studded with juicy, rum-soaked raisins
• Slightly crusted, caramelized sides

Flavor:

• Close your eyes and imagine the cinnamon and vanilla flavor of homemade applesauce served on the side!

Ingredients and Substitutions

• Eggs
• Sugar (plus extra for caramelizing, if desired)
• White flour: Anna uses Type 405 or Light Spelt flour Type 1050; I used the typical AP white flour in American grocery stores. 
• Whole milk
• Sweet-sour apple; Anna's grandmother’s favorite was "Kronprinz Rudolf," a small light green/yellow apple with a bright red cheek. Granny Smith would most closely resemble the sour notes. However, with an abundance of Lady Cripps and Gala apples on hand, that's what I used.  
• Ground vanilla or vanilla extract
• Pinch of Salt
• Butter
• Ground cinnamon 
• Powdered sugar (AKA Confectioners' sugar, Icing sugar) for serving
• Optional:
  • Raisins soaked in brown rum or natural unsweetened apple juice

What to Serve With

• Rum raisins (these go IN the pancake)
• Plum sauce / Plum Compote / Stewed plums / Plum jam - See the note in the recipe below for Anna's super easy method to make this!
• Of course, you can always choose toppings common for American pancakes - things like fresh fruit, ice cream, and maple syrup. See our list of 101 Best Pancake Toppings Ideas! 

Instructions

• Soak Raisins (optional): Warm rum or apple juice, pour over raisins and soak for 30 minutes.
• Prepare Eggs: Separate yolks and whites into clean bowls.
• Whisk Egg Whites: Add salt and whisk until stiff. Set aside.
• Whisk Egg Yolks: Mix with sugar until pale and doubled. Slowly add milk while whisking.
• Combine Ingredients: Sift flour into yolk mixture, add vanilla, and mix. Fold in grated apple.
• Fold in Egg Whites: Gently fold in 1/3 of the whites, then the remaining 2/3.
• Cook Batter: Melt butter in a medium-heat pan. Pour batter, reduce heat to low, and cook for 5-6 minutes until bubbles form. Sprinkle raisins onto batter, if using.
• Flip and Rip: Cut into quarters, flip, and cook for 3-4 more minutes. Called scrambled pancake or messy pancake because of the next step! Use wooden spatulas or a couple of forks to tear pancake.
• Optional Caramelization: Add sugar and butter, and caramelize over high heat.
• Serve: Dust with cinnamon and powdered sugar. Serve with apple sauce or stewed fruit.

Equipment

• You'll definitely want a nonstick skillet, heavy-bottomed to cook slowly
• Mixing bowl (if you are using raisins)
• Electric hand mixer
• Box grater

Storage

• Don't try to store these. Make them and eat them! 
• If you'd really like to work ahead, go ahead and separate your eggs and mix your dry ingredients in advance. 

Listen to Anna and Marco's Episode

"The waves will keep coming, but you learn to play with them."

Today's guests, Anna and Marco, learned adaptability through their mutual passion: surfing.

This adaptability has allowed them to transition from a carefree surfing lifestyle, marked by ease and minimalism, to a bustling life of parenting two small children and running a thriving surf camp.

Mellowmove Surf Camp is a haven where people can learn to surf and relax. Thanks to Anna and Marco’s hard work and meticulous attention to detail, their guests get to experience a lifestyle of freedom and the rhythm of the tides.

Guests also come, of course, to EAT. Anna's delicious, home-cooked, seasonal, locally-sourced, plant-forward dishes are a highlight. Today, Anna shares a recipe for Kaiserschmarrn with us, an ultra-rich and fluffy torn pancake covered with powdered sugar and served with the homemade applesauce and stewed plums she remembers from her grandmother's pantry. 

Anna has inherited her grandmother’s culinary talent, organizational skills, and values of never wasting food and creating delicious dishes for her guests. As if running a kitchen for 40 isn’t enough, Anna also shares her best dishes, beautifully photographed, on her cooking blog, The Mellow Kitchen.

Follow The Storied Recipe in Your Favorite Player

Recipe

Kaiserschmarrn Recipe (Fluffy Austrian Torn Pancakes)

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5 from 2 reviews

• Total Time: 55 minutes
• Yield: 4 peop;e 1x

Print Recipe

Description

Rich, thick, fluffy, pancakes are slowly cooked and caramelized in a skillet, then torn into pieces, and served with applesauce and ruby red stewed plums.

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Ingredients

Units MUS Scale 1x2x3x

• 4 eggs
• 2 tsp granulated sugar (+ more for caramelizing, optional)
• 140 g white flour *See Note 1
• 200 ml whole milk
• 1 small sweet-sour apple (approx. 140g) *See Note 2
• Ground vanilla or vanilla extract
• Pinch of salt
• 1 1/2 tbsp butter (+ more for caramelizing)
• Ground cinnamon and powdered sugar for serving

Optional:

• 50 g raisins + 40ml brown rum for cooking or natural unsweetened apple juice

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Instructions

Cue Up the Episode!

Make sure you listen to Anna and Marco's episode of The Storied Recipe Podcast, 176 Riding Waves and Whipping Up Kaiserschmarrn while you make her delicious pancake recipe!

Make the Recipe

If Using Raisins

1. Warm up the rum or apple juice until just hot. Pour over raisins and let soak for at least 30 minutes.

Make The Kaiserschmarrn

1. Separate the eggs into egg yolks and whites and put them into two very clean (grease-free) medium-sized bowls.
2. Start by whisking the egg whites with the salt until they are very stiff, using an electric mixer. Set aside.
3. In the second bowl whisk the egg yolks with the granulated sugar until doubled in size and pale yellow. Slowly add milk while continuing to whisk.
4. Sift flour into egg yolks and whisk until combined and lump-free. Add vanilla powder or vanilla extract.
5. Peel the apple and grate with a box grater (coarse side). Fold apple shreds into egg yolks.
6. Gently fold 1/3 of the egg whites into the batter. Continue with the other 2 thirds, gently folding from the outside into the middle, making sure you keep as much of the air in the batter as possible.
7. Immediately place a cast iron or enamel pan over medium heat and melt 1 ½ tablespoon butter until lightly browned.
8. Gently pour batter into melted butter and turn the heat to low.
9. Bake for 5-6 minutes or until bubbles start rising to the top and the edge of the dough starts to firm up. After 2-3 minutes sprinkle drained raisins, if using, over the dough.
10. Once the dough firmed up a bit, cut it into 4 quarters. Then carefully lift each quarter out of the pan and turn it upside down. Continue to cook for another 3-4 minutes, or until the batter has set. With two forks or spatulas rip Kaiserschmarrn into rough pieces.
11. If you like add another tablespoon of granulated sugar and ½ tablespoon butter to the cooked dough and let caramelize quickly over high heat.
12. Serve with a generous dusting of cinnamon & powdered sugar.
13. And with apple sauce or stewed fruit, to dip, on the side. (See Notes 3 and 4)

Notes

Note 1: Type 405 or light spelt flour (Type 1050) – which is what Anna uses– but any white flour not self-raising will work.

Note 2: Anna's grandmother’s favorites were called “Kronprinz Rudolf” – a very small light green/yellow apple with a bright red cheek.

Note 3: Find Anna's authentic Austrian apple sauce recipe on her blog, The Mellow Kitchen. 

Note 4: From Anna: To make stewed fruit, place 1kg of stone fruit (traditionally plums or apricots) – cut into slices, and de-stoned, in a pot. Add 50-100g sugar (depending on the level of sweetness of the fruit, and your preferred sweetness). Place lid on top  and bring to a low simmer. Remove lid and let cook for 45-60mins, until thickened.

Note 3: Make sure you listen to Anna and Marco's episode of The Storied Recipe Podcast, 176 Riding Waves and Whipping Up Kaiserschmarrn while you make her delicious pancake recipe!!!

• Prep Time: 40 minutes
• Cook Time: 15 minutes
• Category: Breakfast, Dessert, Main Course
• Cuisine: Austrian, German

Nutrition

• Calories: 327
• Sugar: 9
• Sodium: 121
• Fat: 11
• Saturated Fat: 5
• Carbohydrates: 48
• Fiber: 3
• Protein: 11
• Cholesterol: 181