For an extra touch of flavor, try adding a pinch of cinnamon or nutmeg to the batter. If you don't have rum on hand, you can substitute with apple juice or milk. Be careful not to overbake the Kaiserschmarrn, as it can become dry. The center should still be slightly soft. Serve immediately for the best texture and flavor.
Kaiserschmarrn (Austrian Scrambled Pancake)
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PREP TIME20 mins
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COOK TIME20 mins
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TOTAL TIME50 mins
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SERVING4 People
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VIEWS6
Embark on a culinary journey to the Austrian Alps with Kaiserschmarrn, a whimsical and delightful scrambled pancake that captures the essence of comfort and indulgence. This recipe transforms simple ingredients into a cloud-like dessert, perfect for a special brunch or a cozy evening treat. The rum-soaked raisins add a touch of boozy warmth, while the confectioners' sugar dusting creates a snowy, alpine finish. Serve with a generous dollop of applesauce for a truly authentic experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate62 g
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Cholesterol193 mg
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Fiber3 g
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Protein11 g
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Saturated Fat8 g
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Sodium169 mg
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Sugar35 g
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Fat15 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a small bowl, combine raisins and dark rum. Allow to soak, plumping and infusing with flavor (15 minutes).
02
StepIn a large bowl, whisk together the flour and milk until smooth. Let the mixture rest, allowing the flour to fully hydrate and create a tender crumb (10 minutes).
03
StepWhisk in the egg yolks and salt into the flour mixture until well combined, creating a rich and flavorful base.
04
StepPreheat your oven to 350°F (175°C).
05
StepIn a clean, dry bowl, beat the egg whites until foamy. Gradually add the sugar, continuing to beat until stiff, glossy peaks form. Gently fold the egg whites into the batter in two additions, being careful not to deflate the mixture. This will create a light and airy texture.
06
StepHeat an oven-safe, heavy-bottomed skillet over medium heat. Melt the butter, swirling to coat the pan evenly. Pour in the batter, then sprinkle the rum-soaked raisins over the top. Allow the batter to gently brown on the bottom, adjusting the heat as needed to prevent burning (4-5 minutes). Cut the pancake into quarters with a large spatula, then flip each quarter and brown the other side (4-5 minutes).
07
StepTransfer the skillet to the preheated oven and bake until the pancake is set and puffed up, achieving a golden-brown hue (8-10 minutes). Remove from the oven and use two forks to tear the pancake into bite-sized pieces.
08
StepDust generously with confectioners' sugar and serve immediately with a side of applesauce.
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Marcel Johnston
Jul 1, 2025I've tried other Kaiserschmarrn recipes before, but this one is by far the best. The rum-soaked raisins add such a wonderful depth of flavor.
Ansel Krajcikblick
Jul 1, 2025This recipe is fantastic! My kids absolutely loved it, and it was so easy to make.
Walker Pfeffer
Jul 1, 2025This is my new go-to breakfast recipe. It's so much more exciting than regular pancakes!
Adrienne Streich
Jul 1, 2025My family devoured this in minutes! Will definitely be making this again.
Agnes Durgan
Jun 30, 2025The instructions were very clear and easy to follow. My pancake turned out perfectly puffed and golden brown.
Kristina Gulgowski
Jun 28, 2025Absolutely delicious! I added a pinch of cinnamon to the batter, and it was a game-changer.
Elmira Schimmel
Jun 28, 2025I was a bit intimidated by the egg white folding, but it was actually quite easy. The result was a light and fluffy pancake.
Susanna Homenick
Jun 27, 2025I didn't have rum on hand, so I used apple juice instead, and it still tasted amazing!