Kaiserschmarrn Recipe - Allrecipes.com
Kaiserschmarrn Recipe
  • READY IN 1 hr

Kaiserschmarrn

Recipe by  

"Kaiserschmarrn is a traditional Austrian dessert. It is a caramelized pancake made with rum-soaked raisins, eggs, flour, sugar, and butter. The pancake is split into pieces while frying, sprinkled with powdered sugar, and served hot with plum sauce on the side or on top."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    45 mins
  • COOK

    15 mins
  • READY IN

    1 hr

Directions

  1. In a small bowl, combine raisins with rum and let soak 30 minutes then drain.
  2. In a medium mixing bowl, beat together the milk, eggs, white sugar, vanilla, and salt. Gradually whisk in the flour to make a smooth batter. Stir in the drained raisins.
  3. In a large skillet melt 2 tablespoons butter over medium heat. Pour the batter into the skillet and cook 5 to 6 minutes, or until the pancake has set and the bottom is golden brown. Turn over the pancake and cook 3 minutes, or until this side is also golden brown. Using a spatula or two forks, tear the pancake into bite-size pieces. Drizzle in the melted butter and sprinkle with confectioners' sugar. Turn up the heat to medium high and use a spatula to gently toss the pieces for 5 minutes, or until the sugar has caramelized. Sprinkle with additional confectioners' sugar and serve with plum preserves.
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Reviews More Reviews

Most Helpful Positive Review
May 19, 2007

We actually got a similar recipe to this with the same name from German friends who claim it is a German tradition. Their recipe is a little different and they separate the egg yolk and white, and mix the yolk in with the sugar, then milk, then flour and beat the egg whites until they are stiff and fold them in to the batter along with the raisins. This makes the pancakes very light and fluffy. They serve the "German Pancakes" with icing sugar and lemon juice. Delicious!

 
Most Helpful Critical Review
Sep 09, 2014

I tried this recipe for Kaiserscharrn and it was not that good. I used it because it was quicker to mix up but without beating the egg whites it is missing the right texture for Kaiserscharrn. The finished product should like random sized nuggets of pancake and not ribbons like this one makes

 

14 Ratings

May 17, 2007

My mom makes this on occassion and we just eat it up! She is from Austria and her recipe is very similar, but we eat it with applesauce. It's sooo good! It just melts in your mouth.

 
Sep 17, 2007

i love kaiserschmarrn, it's one of my fav's for breakfast. although i boil my raisins for a couple of seconds in the rum and then strain. this recipe is the way i make mine as well. i do put powdered sugar over mine and eat it with apple sauce. ps i am german and yes, we like to think this is one of OUR dishes but it's not, it really does come from austria :-)

 
Jan 19, 2010

Yummy! My husband and I ate this in Munich this summer, and I've been wanting to recreate it ever since. I'm not a fan of raisins and didn't have any on hand, so I left them out (just put in a teaspoon of rum), and it was still delicious!

 
Apr 18, 2011

I haven't had Kaiserscharrn in over a decade! We would always have it for dinner on Friday nights during lent with canned peaches on the side. Thanks so much for posting the recipe. This recipe was super easy and exactly how I remembered it! Took me right back to my childhood. I used my mom's old cast iron pan for a super golden crust. Sehr Gut!!!

 
Mar 05, 2012

My fiance and I love German/Austrian stuff so found and tried this. I actually made it for breakfast, not dessert. No rum on hand, but had it with fresh berries, syrup, and nutella. Schmeckt mir gut! Thank you for posting!

 
Jan 31, 2012

amazing, very tasty

 

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Nutrition

  • Calories
  • 506 kcal
  • 25%
  • Carbohydrates
  • 69.5 g
  • 22%
  • Cholesterol
  • 292 mg
  • 97%
  • Fat
  • 16.4 g
  • 25%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 13.5 g
  • 27%
  • Sodium
  • 273 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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