Kaiserschmarrn Recipe

Although this Kaiserschmarrn recipe is more likely to be used as an Austrian dessert or even lunch in Germany, it makes for a great breakfast in the vein of pancakes or waffles. In fact, I have always thought of it as sort of a scrambled pancake. Of course, it is more chopped and folded than really scrambled in the traditional sense.

My father used to fix this as a special weekend treat. In addition to the raisins and powdered sugar, we would often eat Kaiserschmarrn with canned fruit or a fruit compote. I suppose you could also use maple syrup, although that really strips the Austrian tradition out of it.

If you want to be very traditional, you should serve Kaiserschmarrn with a plum compote. This can easily be made by stewing some fresh plums in a few tablespoons of water with sugar and cinnamon to taste.

Batter Ingredients:

1 1/2 cups of Flour

1 tsp of Powdered Sugar

4 Egg Yolks

1 cup Milk

1 stick (1/4 lb) of Melted Butter

4 Egg Whites

Additional Ingredients:

2 Tbsp Butter (for pan)

1/2 cup Raisins

3 Tbsp Rum

3/4 cup Powdered Sugar

Instructions:

Soak Raisins in Rum overnight

Mix all Batter Ingredients except Egg Whites
Beat Egg Whites until they form stiff peaks
Gently fold stiff Egg Whites into batter until mostly blended
Melt 2 Tbsp of Butter in Skillet on med-high heat
Pour all Batter into Skillet

Strain Raisins
Sprinkle Raisins over Batter
With top of Batter still liquid, slowly cut and flip sections of Batter with Spatula
Continue cutting and flipping until Kaiserschmarrn Batter is all cooked through

Scoop onto serving plate
Dust with Powdered Sugar
Serve

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