Kaiserschmarrn – Austrian Imperial Pancakes

Those who have been skiing in the Austrian Alps certainly know how to provide the energy necessary for the strenuous snowy paths and therefore enjoy the Austrian imperial treat Kaiserschmarrn or Emperor’s Shredded Pancake. Kaiser (Emperor) and Schmarren (Shredded Pancake)

It got its name from the Austrian Emperor Franz Joseph (1830-1916). One story says that the king paid an unexpected visit to a poor family in a village. The peasant woman, having nothing to offer him, cooked some pancakes but they didn’t come out as they should, so she added raisins, sprinkled some sugar and served them to the king.

Kaiserschmarrn is a perfect dessert that goes very well with homemade mulled wine or punch, especially in winter! So for those who cannot go skiing in Austria they can make this wonderful Kaiserschmarrn pancakes and enjoy with their family and friends.



¼ cup raisins

2 ½ tablespoons rum (for adults) or water (for children)

3 egg yolks

1 teaspoon vanilla extract

¼ cup sugar

½ teaspoon salt

4 ½ oz flour

1 cup milk

1 tablespoon melted butter (+ 1-2 tbs for frying)

3 egg whites

icing sugar


Soak the raisins for half an hour in rum or water.

Whisk 3 egg yolks, salt, vanilla and sugar with an electric mixer, and then slowly add the flour and milk.

At the end add the melted butter.

In another bowl whisk 3 egg whites and slowly add them to the mixture, stir to unify everything. Finally, add the soaked raisins.

In a saucepan melt the butter pieces and then add some batter (about ½ inch thick).
Cook on both sides on low heat until the pancake becomes golden brown.
Check more often so the underside doesn’t burn.

When the batter is browned on both sides, using a wooden spoon split the pancakes into pieces, and fry them some more. Sprinkle a little sugar over them, stir and allow to slightly caramelize. Sprinkle the Kaiserschmarrn with icing sugar and serve immediately. Serve with hot plum sauce.

Enjoy a cup of tea, mulled wine or punch!

Bon Appétit!

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