Kaiserschmarrn
A fluffy Austrian pancake torn into pieces and caramelized with butter, topped with plum compote. This shredded pancake is a dessert that feels indulgent yet surprisingly light.
- Total time
- 30 min
- Servings
- 2
- Calories
- 420
- Protein
- 10g
Ingredients
- 4 whole large eggs, separated
- 75 g all-purpose flour
- 120 ml whole milk
- 20 g granulated sugar
- 40 g unsalted butter, divided
- ¼ tsp kosher salt
- ½ tsp vanilla extract
- 100 g plum jam or compote
- 15 g powdered sugar
Instructions
- 1
Separate your 4 eggs, placing the whites in a large, scrupulously clean mixing bowl and the yolks in a small bowl. Even a tiny drop of yolk will prevent the whites from whipping properly, so take care here.
- 2
In the bowl with the yolks, whisk together the 4 yolks, 120 ml whole milk, 0.5 tsp vanilla extract, and 20 g granulated sugar until smooth and pale, about 1 minute. Sift 75 g all-purpose flour directly into this mixture and whisk just until no lumps remain — do not overbeat, or the pancake will be tough.
- 3
Using an electric mixer or whisk, beat the 4 egg whites with a pinch of kosher salt at medium-high speed until they form stiff peaks that hold their shape when you lift the whisk — this takes about 2-3 minutes. The whites should look glossy and firm, not grainy or separated.
- 4
Very gently fold one-third of the beaten egg whites into the yolk-flour mixture using a rubber spatula, cutting down the center and folding over itself. Then fold in the remaining whites in two additions, being as delicate as possible — you want to keep the airy structure. The batter should look streaked but not fully combined; a few white wisps are perfect.
- 5
Set a 12-inch nonstick skillet or well-seasoned cast iron skillet over medium heat. Add 20 g unsalted butter and let it melt, swirling the pan so it coats evenly. When the foam subsides and the butter is light golden, it's ready — you should smell a sweet, nutty aroma.
- 6
Pour the entire batter into the hot skillet in one go. It will spread into a large, puffy pancake. Cook without moving it for 4-5 minutes, until the bottom is pale golden and the top looks set but still slightly jiggly in the center — you want it cooked through but still tender.
- 7
Increase the heat to medium-high. Using two forks or a fish spatula and wooden spoon, tear and flip the pancake into large, irregular pieces right in the pan — they don't need to be neat, just 2-3 inch fragments. This is what gives Kaiserschmarrn its signature shredded texture. Scatter the remaining 20 g of butter over the pieces.
- 8
Continue cooking, stirring gently and occasionally turning the pieces over with a wooden spoon, until all the shards are golden brown and slightly crispy on the edges, about 3-4 minutes. Listen for a gentle sizzle and watch the butter bubble around the edges — you're looking for a light caramelization, not dark brown.
- 9
Transfer the Kaiserschmarrn to a serving plate, piling the shredded pieces loosely in the center. Dust generously with 15 g powdered sugar, sifted over the top so it coats evenly without clumping.
- 10
Warm the 100 g plum jam or compote gently (either in a small saucepan over low heat or in a microwave for 20 seconds), then spoon it alongside or over the pancake pieces. Serve immediately while the pancake is still warm and slightly crispy on the outside, soft on the inside.
Tools you’ll need
- large mixing bowl
- small mixing bowl
- whisk
- electric mixer or whisk
- rubber spatula
- 12-inch nonstick skillet or cast iron skillet
- wooden spoon
- fish spatula
- two forks
- fine-mesh sieve
- serving plate
- small saucepan
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