Kaiserschmarrn (Austrian Torn Pancake)

Suggested by Steve Lamberty

Ingredients

Main Ingredients:

  • 4 eggs
  • 1 cup (240g) milk
  • 1/4 cup (50g) sugar
  • 2 tsp vanilla extract
  • 1 cup + 3 tbsp (150g) flour, spooned and leveled
  • 4 tbsp butter

Additional Ingredients:

  • 1/4 cup (35g) raisins
  • 1 tbsp rum or lemon juice

Preparation

  1. Soak the Raisins:
    Combine the raisins and rum (or lemon juice) in a small bowl. Set aside while preparing the other ingredients, or for 30 minutes if possible.
  2. Melt Butter:
    In a large (10-11 inch) non-stick pan, melt 4 tbsp of butter. Set aside 2 tbsp for the batter and leave 2 tbsp in the pan for cooking.
  3. Separate the Eggs:
    Separate the egg yolks and egg whites. Set the whites in a clean metal or glass bowl.
  4. Make the Batter:
    In a large bowl, whisk together the egg yolks, milk, sugar, vanilla, 2 tbsp melted butter, and drained raisins (discard the rum/lemon juice). Gradually add the flour and gently whisk until just combined (small lumps are fine).
  5. Whip the Egg Whites:
    Whisk the egg whites with a pinch of salt until stiff peaks form. Gently fold the whipped whites into the batter with a spatula.

Cooking

  1. Cook the Pancake:
    Heat the butter in the pan. Once bubbling, pour in the pancake batter. Cover the pan with a tight-fitting lid or aluminum foil.
  2. First Side:
    Cook on low heat for about 10 minutes, until the bottom is golden and set but the top is still slightly runny. Check the pancake’s bottom periodically to avoid burning.
  3. Flip the Pancake:
    Divide the pancake into 4 parts and flip each section separately using a flat spatula. Don’t worry if it’s uneven—it’s meant to be shredded later!
  4. Shred the Pancake:
    Cook for another 2 minutes on the second side, then use a spatula to tear the pancake into bite-sized pieces. Continue cooking for a few more minutes, stirring gently until the batter is fully cooked.
  5. Serve:
    Transfer the pancake to a plate and sprinkle with powdered sugar.

Notes

  • Add the zest of 1 lemon to the batter for extra flavor.
  • If you don’t have a large pan with a lid, use an oven-safe pan and finish cooking in the oven.
  • For small pans, divide the batter and cook in batches, or bake the whole batch in the oven.
  • Serve with plum compote, apple sauce, or caramelized plum and cranberry sauce.

Measuring Flour

  • Fluff the flour with a spoon, then spoon it into the measuring cup. Sweep off excess with a knife for accurate measurement. A digital scale provides the best results.

Steve Lamberty recalls that this recipe was passed down from his maternal grandfather’s family.