ReceptnaptárKaiserschmarrn (torn pancake with icing sugar)
Kaiserschmarrn is a famous, airy dessert of Austro-German cuisine: a thick pancake that's torn into pieces while frying, served with icing sugar and fruit jam. Legend has it that it was Emperor Franz Joseph's favourite dessert, hence the name.
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Method
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- Separate the eggs; mix the yolks with the milk, flour, sugar and salt into a smooth batter.
- Whisk the egg whites until stiff, and fold gently into the batter.
- Pour the batter into a pan heated with butter, and sprinkle over the raisins.
- Cook over medium heat for 3-4 minutes, until the bottom sets, then flip.
- Tear into rough pieces with two forks or a spatula, and cook for another 2-3 minutes, until golden all over.
- Dust with icing sugar and serve with jam.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Whisk the egg whites separately, as this is what makes the pancake really airy.
- Don't make the batter too thin, as Kaiserschmarrn is thicker than a plain pancake.
- Tear it with a fork, as that gives it its characteristic torn, ragged surface.
- Best fresh and still warm, with icing sugar and cold jam for contrast.
Frequently asked questions
Why is it called the 'emperor's mess'?
The word schmarrn means a mess or something chopped up, because the pancake is deliberately torn into small pieces while frying.
What else can it be served with?
It also goes well with stewed apple, fresh fruit or whipped cream.
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