Bavarian Kaiserschmarrn Pancake Recipe
Kaiserschmarrn is a fluffy, torn pancake popular in southern Germany and the Alps, often eaten as a sweet lunch or a filling dessert after skiing. The batter is thick, lightly browned on the outside and soft inside, served with powdered sugar and apple sauce or stewed plums. You can think of it as a very thick pancake combined with an omelette.
Kaiserschmarrn is simple, rustic and indulgent at the same time. The contrast between the caramelised edges and the soft, airy interior makes it especially satisfying, and tearing it into pieces turns an ordinary pancake into a fun, shareable dish.
Chef's tips
Use a pan that heats evenly so the pancake browns without burning. Don’t rush the first side – if you try to flip too early, it may break unevenly. If you like more caramelisation, sprinkle a little sugar into the pan during the last minutes of frying.
How to serve
Serve Kaiserschmarrn straight from the pan, dusted with plenty of powdered sugar. Offer apple sauce, plum compote or berry sauce on the side so everyone can choose their favourite. It works both as a comforting dessert and as a main course for a sweet lunch.
Ingredients
- wheat flour - 150 g
- milk at room temperature - 250 ml
- eggs whites separated from yolks - 3 piece
- sugar - 2 tablespoon
- vanilla sugar - 1 teaspoon
- salt - 0.25 teaspoon
- raisins optional, can be soaked in rum or juice - 40 g
- butter for frying - 30 g
- powdered sugar for dusting
- apple sauce for serving - 300 g
Preparation
- Pour warm water, juice or a little rum over the raisins and set aside for 10 minutes to soften, then drain.
- In a bowl, mix the egg yolks, milk, sugar, vanilla sugar and salt until the sugar dissolves.
- Add the flour and whisk until you get a smooth, fairly thick batter without lumps.
- In a separate bowl, beat the egg whites until stiff – when you turn the bowl upside down, the foam should stay in place. Gently fold the foam into the batter using a spoon or spatula so the mixture stays fluffy.
- Melt half of the butter in a large frying pan (ideally about 26 cm in diameter) over medium heat. Pour in all the batter, spread it evenly and sprinkle the top with raisins.
- Fry for 4–5 minutes over medium heat until the bottom is golden and the top starts to set – you’ll see the edges dry out and the centre become less runny.
- Using a wide spatula, flip the pancake to the other side. If it’s too large, you can cut it into 4 pieces first and flip each piece separately.
- Add the remaining butter to the pan and fry for another 3–4 minutes, until the other side is browned.
- Using two spatulas or forks, tear the pancake into irregular bite-sized pieces. Fry for another 1–2 minutes, stirring so that all the pieces are lightly browned on the sides.
- Serve immediately, generously dusted with powdered sugar, with apple sauce or another favourite fruit sauce.
Storage
Leftover Kaiserschmarrn can be stored in the fridge for up to 1 day and reheated gently in a pan with a little butter or in the oven. It’s best eaten fresh, as the texture is fluffiest right after frying.
