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Austrian Kaiserschmarrn (Fluffy Shredded Pancake with Rum Raisins and Powdered Sugar)
The beloved Austrian emperor's dessert: a soufflé-light fluffy pancake cooked in foots of butter, torn into rustic bite-sized shreds, lightly caramelized with sugar, and dusted with vanilla powdered sugar.
Prep
15 min
Cook
15 min
Total
30 min
Ingredients
4servings
- All-purpose flour, sifted180 g
- Whole milk250 ml
- Large eggs, separated4 piece
- Granulated sugar40 g
- Unsalted butter for cooking50 g
- Raisins, plumped in warm water or rum40 g
- Pinch of salt1 pinch
Preparation Steps
1
Whisk egg yolks with milk, flour, and a pinch of salt until a smooth, lump-free batter forms.
3 min timer
2
Beat egg whites until stiff peaks form with sugar, then gently fold into the yolk batter with a spatula.
5 min timer
3
Melt 30 g butter in a wide skillet over medium heat. Pour in batter, scatter raisins, cover, and cook 4-5 minutes until golden on the bottom.
5 min timer
4
Cut pancake into quarters, flip each, and cook 2 minutes. Tear into rustic bite-sized chunks using two forks or spatulas.
3 min timer
5
Add remaining butter and 1 tbsp sugar to the pan, tossing chunks for 1-2 minutes to lightly caramelize. Dust with powdered sugar and serve hot.
2 min timer
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Provenance & Public Domain Audit
Source: European Culinary Traditions Archive / USDA Public Domain Collection (United States Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
