In 2024, we took a family trip to Germany, Austria, and Hungary with our two young children. As I’m sure you are aware, American children love pancakes. Unfortunately, Europe doesn’t have traditional American-style pancakes. This can be an issue for children who are particularly picky eaters. Thank God for Kaiserschmarrn. We were lucky that most of the restaurants in southern Germany and Austria had Kaiserschmarrn and we took every opportunity we had to order it.
I must admit, I quite enjoyed it as well, even though I’m not typically a fan of raisins although as I age, I find myself enjoying foods I never would have considered before. Here’s looking at you entire tin of danish butter cookies and handfuls of nuts over the holiday season… I digress.
There were two Kaiserchmarrn experiences that stand out most in my mind from the trip. They were more about the experience surrounding the food than the food itself, but it still made the kids happy, which was a relief.
We had just finished our tour of Neuschwanstein Castle and needed a place for a quick lunch before heading back to Munich. We stopped at Hotel and Restaurant Alpenstube and they had room for our group. The food was good and hearty, especially for a touristy spot at the foot of the castle hill. The kids were their normal selves, acting up, being goofy, needing to visit the restroom 12092130123 times. Luckily the restaurant had Kaiserschmarrn on the menu.
This was their first time experiencing it and they weren’t quite sure what to make of the chopped up mess on their plate, especially since it had raisins on it. After one bite each, their eyes widened and they started to devour the dish.
The second time that stands out most in my mind was more about the restaurant and the proprietor. As is typical of group travel, at least in our experience, it’s tough to decide on a place to eat. I made the decision to find a more “traditional” Viennese place to eat and we ended up at Cafe Giersterbrau.
When we arrived, there weren’t any other patrons, but it was early in the day. The server was extremely pleasant which wasn’t typical for Vienna.
Here’s a simple recipe for Kaiserschmarrn that I found on the Burgenland Bunch website.
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
- 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. - 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. - Separate the Eggs:
Separate the egg yolks and egg whites. Set the whites in a clean metal or glass bowl. - 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). - 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
- 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. - 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. - 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! - 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. - 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.
