Kaiserschmarrn: The original recipe to try at home

Last updated 26.02.2019TheresaTheresa
Kaiserschmarren

An icon of Austrian cuisine, “Kaiserschmarrn” is a fluffy shredded pancake, which has its name from the Austrian Emperor, Kaiser Franz Joseph I, who was very fond of this kind of dish. To me, it’s the perfect comfort food for when I am taking a break from skiing (I am kind of a sweet tooth!). Pancakes are loved the world over, but in Tirol, we have our own recipe. Sometimes it helps to have a visual: Watch the video below where we will walk you through every step of how to make this absolute must-eat food of Tirol. Of course we’ve got you covered and share this fantastic recipe with you.

Enjoy!

Difficulty Level: Average

Cooking Time: 30 minutes

Servings: 2

Ingredients

  • 3 tablespoons flour
  • 1 pinch salt
  • 1 teaspoon vanilla sugar
  • Some milk
  • 3 eggs
  • A shot of rum
  • Butter
  • Raisins
  • 1 tablespoon sugar

Topping:

  • Stewed plums
  • Confectioners’ sugar

“Kaiserschmarrn”: Ingredients

Instructions

Mix flour, vanilla sugar, milk and salt to a thick paste. Stir in eggs and add in the bit of rum until batter is smooth. Melt butter in a heated pan, pour in the batter and scatter raisins over top. Cover the pan with a lid and let the whole bake until both sides are golden brown.

Using two forks, tear pancake into pieces, sprinkle with sugar and let caramelize slightly. Dust with confectioners’ sugar and serve hot with stewed plums.

Mix flour, vanilla sugar, milk, salt and eggs and stir until batter is smooth.

Melt butter in a heated pan, pour in the batter and scatter raisins over top.

Cover the pan with a lid and let the whole bake until both sides are golden brown.

Using two forks, tear pancake into pieces, sprinkle with sugar and let caramelize slightly.

Dust with confectioners’ sugar and serve with stewed plums.

 

Theresa

Tirol native Theresa Schuler is a creative mountain adventurer who loves to share her culinary secrets and the latest trends (ok, maybe she keeps a few to herself).

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3 comments

WALTER SIMEONI

Thank you for the recipe

PATRICIA MILLER

Keep up your good work!

Theresa

Thank you! :-)

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