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+ servings
a forkful of freshly made Kaiserschmarnn with apple sauce
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Kaiserschmarrn

This recipe takes pancakes to a whole new level.
Course Breakfast
Cuisine Austrian, German
Keyword brunch, pancake
Prep Time 20 minutes
Cook Time 15 minutes
Soaking Time 15 minutes
Total Time 50 minutes
Servings 4
Calories 436kcal
Author Maike Corbett

Ingredients

Rum Soaked Raisins

  • ½ cup raisin
  • 2 tablespoons rum

Batter

Instructions

Rum Soaked Raisins

  • Put the raising into a small bowl add two tablespoons of rum. Allow the raisins to soak raisins for at least 15 minutes.

Making The Batter

  • Combine egg yolks, sugar, and salt in a large mixing bowl. Use a hand mixer and beat on medium-high speed until creamy. About 2-3 minutes.
  • Slowly pour the milk into the batter. Continue to beat on medium-low speed.
  • Add the flour to batter and mix on low speed until well combined.
  • Use a separate mixing bowl and whisk the egg whites first on medium speed. Increase the speed and whisk until they egg whites form stiff peaks.
  • Carefully fold the whipped egg whites into the batter. Be sure not to over beat.
  • Fold in the rum soaked raisins.

Making The Pancakes

  • Use a 10-inch skillet and melt the butter over medium heat.
  • Reduce the heat to medium-low and add ¼ of the batter into the batter. Cook the batter until the bottom half begins to caramelized.
    Carefully flip the pancake. Repeat on the other side.
  • Once the batter has cooked through use the spatula to tear the batter into bite sized pieces.
  • Transfer the shredded pancake onto a serving plate. Dust with a light layer of powdered sugar and serve with a side of apple sauce for dipping.

Nutrition

Calories: 436kcal | Carbohydrates: 55g | Protein: 13g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 218mg | Sodium: 264mg | Potassium: 373mg | Fiber: 2g | Sugar: 17g | Vitamin A: 681IU | Vitamin C: 1mg | Calcium: 144mg | Iron: 3mg