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Loading...A classic Austrian treat, this torn, caramelized pancake is light yet richly flavored with rum-soaked raisins and a buttery sugar crust. It puffs in the pan, gets ripped into rustic pieces, and is finished under a snow of powdered sugar for an irresistible sweet bite.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 340 kcalCalories
- 14 gFat
- 7 gSaturated Fat
- 42 gCarbs
- 1 gFiber
- 22 gSugar
- 10 gProtein
- 180 mgSodium
- 240 mgPotassium
- 110 mgCalcium
- 2 mgIron
- 1 mgVitamin C
- 130 mcgVitamin A
Ingredients
For the batter
- 4 large eggs, separated
- 1 cup whole milk
- 1 cup all-purpose flour
- 2 tbsp granulated sugar
- 1/4 tsp fine salt
- 1 tsp vanilla extract
- 1/3 cup raisins
- 3 tbsp dark rum
For cooking and serving
- 3 tbsp unsalted butter, divided
- 2 tbsp powdered sugar, plus more for dusting
- 1 tsp finely grated lemon zest
- 1/2 cup apple sauce or plum compote, for serving
Directions
- Soak the raisins in the dark rum for 10 minutes so they plump up and absorb the flavor.
- In a large bowl, whisk the egg yolks with the milk, granulated sugar, salt, and vanilla until smooth. Sift in the flour and whisk until no lumps remain, then stir in the lemon zest.
- In a separate clean bowl, beat the egg whites with a hand mixer until stiff, glossy peaks form. Gently fold the whites into the batter in three additions, keeping the mixture airy. Drain the raisins and fold them in last.
- Heat 2 tablespoons of butter in a 10-inch non-stick skillet over medium heat until foaming. Pour in the batter, spreading it evenly, and cook for 2 to 3 minutes until the bottom is golden and the top is mostly set with small bubbles.
- Using a spatula, flip the pancake in one piece (or in two if needed). Cook for 1 minute more, then use two forks to tear the pancake into roughly 2-inch irregular pieces right in the pan.
- Add the remaining 1 tablespoon of butter and the 2 tablespoons of powdered sugar. Toss gently for 2 to 3 minutes so the sugar melts and caramelizes around the edges of the shreds.
- Pile the caramelized pieces onto warm plates, dust generously with powdered sugar, and serve immediately with apple sauce or plum compote on the side.
Cook’s Notes
- Use a non-stick skillet to keep tearing easy and prevent the sugar from sticking.
- Fold the egg whites gently in three additions so the pancake stays fluffy and tall.
- For a non-alcoholic version, soak the raisins in warm apple juice or orange juice instead of rum.
- Serve immediately; Kaiserschmarrn loses its pillowy texture once it sits too long.
- A pinch of ground cinnamon added to the powdered sugar gives a lovely warm finish.
