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Kaiserschmarrn (Austrian Shredded Pancake)
Recipe

Kaiserschmarrn (Austrian Shredded Pancake)

Dessert • Austria

A classic Austrian Kaiserschmarrn made with the traditional ingredients—eggs, flour, milk, sugar, raisins and icing sugar—cooked in a pan and torn into golden, caramel-kissed pieces.

Why smarter

Uses a measured amount of canola oil instead of butter and keeps the sugar modest while relying on egg foam for lift, so it stays satisfying without feeling heavy.

Chef tip

Warm the milk slightly so the batter mixes smoothly, and tear the pancake with two spatulas to create lots of browned edges.

Soft line

Classic comfort, a little lighter in the pan.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 Raisins 60.000 g raisins
2 Rum (optional) or water, to soak raisins 30.000 ml rum Optional; use water if preferred
3 Eggs, separated 4.000 large eggs Separate yolks and whites
4 Milk 250.000 ml milk
5 Plain flour (glattes Mehl) 150.000 g plain flour
6 Sugar 30.000 g sugar For batter
7 Vanilla sugar 8.000 g vanilla sugar 1 sachet
8 Salt 1.000 pinch salt
9 Canola oil, for the pan 10.000 ml canola oil About 2 tsp
10 Icing sugar, to serve 20.000 g icing sugar Dusting; adjust to taste

Method

  1. Soak the raisins in rum (or water) while you prepare the batter.
  2. In a bowl, whisk egg yolks with sugar and vanilla sugar until slightly paler, then whisk in the milk.
  3. Whisk in the flour and salt until you have a smooth batter (don’t overmix).
  4. In a clean bowl, beat egg whites to stiff peaks, then gently fold them into the batter in 2–3 additions to keep it airy.
  5. Heat a large nonstick frying pan over medium heat and add the canola oil. Pour in the batter, scatter over the drained raisins, and cook until the underside is golden and the top is mostly set (about 4–6 minutes).
  6. Flip (in one piece if you can, or in halves/quarters) and cook the other side until golden (about 2–4 minutes).
  7. Use two spatulas to tear the pancake into bite-sized pieces. Keep cooking for 1–2 minutes, turning occasionally, to brown more edges.
  8. Divide among 4 plates and dust with icing sugar. Serve warm.