Kaiserschmarrn - The Emperor's Pancakes Recipe
Kaiserschmarrn - The Emperor's Pancakes
Flavors of Austria
Total time: 15 to 30 minutes

Prep. time: 15 minutes
Cooking time: A few minutes

Difficulty: Average
Chef's Note


Upper Austria is famed for its ”Kaiserschmarrn” – actually Viennese in origin but probably brought to the region by the imperial court when Emperor Franz Joseph and his consort Princess Elisabeth spent their summers in the Salzkammergut resort of Bad Ischl.
- 125 ml (1/2 cup) milk
- 1 tbsp. sour cream (for a lighter batter)
- 4-5 eggs
- 4 tbsp. sugar
- 125 g (4 oz.) flour
- Salt
- Raisins soaked in rum
- Butter
- Icing sugar
- Plum preserves
  1. Mix the milk, sour cream, egg yolks, sugar and flour thoroughly with a whisk, salt slightly, add the raisins.
  2. Beat the egg whites until stiff and fold into the mixture.
  3. Heat the butter in a pan, pour in the dough and fry until one side is golden brown, then turn.
  4. After about 1 minute, break up the pancake with 2 forks and finish frying, turning the pieces several times.
  5. Sprinkle icing sugar on top and serve immediately with plum preserves.
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Photo: Austrian national tourism office

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