Austrian Pancakes are called Kaiserschmarrn (meaning the Emperor's mess) – a chopped or torn pancake that is light and fluffy served sprinkled with dusted icing sugar. Traditionally raisins are added to the batter, but I prefer them plain and add my favourite toppings when serving. My favourite toppings are blueberries, raspberries or raspberry jam, with a small sprinkle of icing sugar.
To make them fluffy the eggs white and yolk are separated. The egg whites are usually beaten until stiff; then folded into the batter at the end before you start cooking the pancakes. The fun part of making Kaiserschmarrn is tearing and chopping the pancake up. An ideal recipe for breakfast or dessert and fun for the children to make as they don't need to be perfect and they can help tear the pancake.
Where are they from, you ask?
A favourite amongst Austrians, I first tried these 8 years ago in the mountains of South Tyrol in Northern Italy. I love, cooking and eating them. I make these now more than regular pancakes.
- 4 eggs, yolks and whites separated
- 125ml milk
- 50g caster sugar
- 1 pinch salt
- 125g plain flour/spelt flour
- 1 tablespoon butter for frying or spray sunflower oil into your frypan if you want a healthier option
- 1/2-1 tsp ground cinnamon
- Beat the separated egg whites in a clean bowl until soft peaks form. Set aside.
- Beat the egg yolks in a separate bowl and mix in the milk, sugar, salt, flour until just moistened. Gently fold in the egg whites.
- Melt the butter (or spray sunflower spray) your large frying pan over medium heat. Pour 1/2 the batter into the pan and cook until golden brown; 3 mins low heat until golden. Then flip and cook until set on the other side, about 45-60secs/1 minute.
- After 1 minute starts chopping or tearing the pancake into pieces using two forks or a plastic spatula (if you're using a non-stick pan) and continue cooking until golden brown, about 2 minutes.
- Top with berries or jam and a sprinkle of icing sugar.