By Rose Fooks
Kaiserschmarrn is a sweet Austrian dessert, named after the country's emperor Franz Joseph I.
This Kaiserschmarrn recipe is easy to follow and perfect for those looking to whip up the traditional Austrian pancakes at home. Kaiserschmarrn are usually served as a dessert accompanied by plumb or apple compote but they’re also ideal for an indulgent brunch.
Austria is renowned for rich desserts and fabulous cakes, but this dessert is such a doddle to make! With the crunchy caramelised sugar and the flecks of plump raisins running through a buttery batter, Kaiserschmarrn will soon become a firm pancake favourite of yours too…
Looking for more creative pancake-inspired recipes? Take a look at this one for crepe cake with strawberry cream.
- 30g butter
- 2 eggs, separated
- 2tbsp caster sugar
- 120ml milk
- 85g plain flour
- 1tbsp raisins
- apricot or plumb compote
- handful of fresh raspberries
- Icing sugar
You will also need:
- 25cm cast iron / ovenproof skillet
- Preheat the oven to 200Cfan/Gas7. Melt half the butter in the skillet.
- Whisk the egg yolk with half the sugar until pale in colour, add the milk and flour with a pinch of salt and mix to a smooth paste. Meanwhile whisk the egg whites to firm peaks then fold half at a time into the egg yolk mixture. Pour into the skillet over the melted butter and sprinkle the raisins over the top, bake for 15 mins.
- Tip the pancake out onto a board and cut into diamond shapes. Over a medium heat melt the remainder of the sugar in the skillet, once turned a caramel colour mix in the remaining butter, then toss the pancake pieces in the caramel until coated. Put on a plate and serve with compote and fresh berries, dust with icing sugar.
Top Tip for making Kaiserschmarrn
If you don’t have a oven proof frying pan you could also make this is a small baking tray
Rose Fooks, Deputy Food Editor at Future plc, creates recipes, reviews products and writes food features for a range of lifestyle and homes titles including Goodto, Style at Home and woman&home. Since joining Future, Rose has had the pleasure of interviewing cookery royalty, Mary Berry, enjoyed the challenge of creating a home-based, lockdown baking shoot for woman&home, and had her work published in a range of online and print publications, including Feel Good Food.
Rose completed a degree in Art at Goldsmiths University and settled into a career in technology before deciding to take a plunge into the restaurant industry back in 2015. The realisation that cookery combined her two passions - creativity and love of food - inspired the move. Beginning as a commis chef at The Delaunay, Rose then worked at Zedel and went on to become a key member of the team that opened Islington’s popular Bellanger restaurant.
In order to hone her patissier skills, Rose joined the Diplome de Patisserie and Culinary Management course at Le Cordon Bleu. Rose ran a food market in Islington championing local producers and cooked for a catering company that used only surplus food to supply events, before finding her way into publishing and food styling.
Other than cooking, writing and eating, Rose spends her time developing her photography skills, strolling around her neighbourhood with her small, feisty dog Mimi, and planning the renovation of a dilapidated 17th-century property in the South West of France.
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