-
Prep Time15 Mins
-
Cook Time15 Mins
-
Serving2
-
Ready in:30 Mins
The Perfect Austrian Kaiserschmarrn Recipe:
We’ve received some honest feedback on Facebook lately, letting us know that what we previously called Kaiserschmarrn was actually more of a decent “daramorzsa” (semolina crumble). Message received! Instead of making excuses, we grabbed our pans and whipped up the real deal for you: the authentic, fluffy Viennese version. This Austrian Kaiserschmarrn isn’t made with semolina but with feather-light whipped egg whites. We skipped the raisins this time because we know they can be a deal-breaker for many, but it doesn’t take away from the flavor one bit. Here’s the effortless yet brilliant Austrian Kaiserschmarrn to make sure you won’t go hungry today!
Don’t miss out on our latest kitchen adventures! Follow us on Facebook and Instagram to be the first to see our best recipes. Looking for more inspiration? Dive into our full collection of recipes!
Ingredients
Ingredients (Serves 2)
Nutrition
Nutritional Value (Per Serving)
- Daily Value*
-
Calories 680 kcal34%
-
Total Fat 35g50%
-
Total Carbs 72g28%
-
Protein 22g44%
- Based on a 2000 kcal daily diet.
Directions
Whisk the egg yolks with the milk, vanilla powder, lemon zest, and salt. Gradually fold in the flour until the batter is smooth and lump-free.
In a separate bowl, whisk the egg whites with 30 g of sugar until stiff, glossy peaks form.
Gently fold the egg whites into the batter in two batches: the first batch more vigorously to loosen the mix, and the second batch very carefully to keep the air in.
Melt the butter in a large skillet and pour in the batter. Now’s the time: if you’re a fan of raisins, sprinkle them evenly over the top before the bottom sets. Cook for about 4-5 minutes until the bottom is golden brown.
Quarter the pancake in the pan, flip the pieces over, and cook for another 2 minutes. Then, use two forks to tear the dough into irregular, bite-sized pieces.
Sprinkle the 2 tablespoons of extra sugar over the top, add a small knob of butter, and toss constantly over the heat for 1-2 minutes until the pieces are beautifully caramelized and crispy.
Conclusion
Pro tip at the end: It’s best served piping hot, dusted with powdered sugar, and with a generous side of homemade apple sauce or thick plum jam. That’s how you get the full Austrian experience!
Leave a Review