Memorial Day

Rhubarb Kaiserschmarrn (Austrian Pancakes)

June 21, 2014
Author Notes

A kaiserchmarrn is an Austrian pancake that is traditionally served for dessert, but I also think it makes a fabulous brunch. It is thick, eggy, and torn to bits during the cooking process, which is a great thing for those of us who have a tendency to break their pancakes to bits in the flipping process anyway. It may look like a mess, but it tastes great! Because our backyard is producing enough rhubarb to be a small rhubarb farm, I decided to add some to this kaiserschmarrn. So good. —fiveandspice

  • Serves 2 to 4
Ingredients
  • 3 tablespoons butter
  • 2 cups rhubarb, washed, trimmed, and cut into 3/4-inch slices
  • 1/4 cup plus 3 tablespoons sugar, divided
  • 4 eggs, yolks and whites separated
  • 1 cup whole milk (I actually used half-and-half, hehe)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon lemon zest
  • 1/2 cup all-purpose flour
  • Powdered sugar and/or whipped cream (optional)
In This Recipe
Directions
  1. In a large skillet (About 12 inches), heat the butter over medium-high heat until it foams. Stir in the rhubarb pieces plus the 3 tablespoons of sugar. Stir, turn the heat down to medium-low, and cook until the rhubarb is tender but not mushy, about 5 to 7 minutes.
  2. In the meantime, in one bowl whisk the egg whites to soft peaks. In another bowl, whisk together the egg yolks, the remaining sugar, milk, vanilla, salt, and lemon zest until fully combined. Whisk in the flour a bit at a time, whisking out any lumps.
  3. Fold the egg whites into the yolk mixture. Then when the rhubarb is ready, pour the batter evenly over the rhubarb. Cook over medium (or medium-low) heat until it is billowing and the bottom is set, about 15 to 20 minutes. Then, flip the pancake over -- this will most likely happen in chunks, and that's fine; it's going to wind up in pieces anyway. Cook for another minute or two, then use a fork or the spatula to break the pancake into bite-sized pieces. Cook, flipping pieces as needed, for another few minutes until all the pieces are golden.
  4. Serve warm, topped with powdered sugar, whipped cream, or both.

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I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (www.vikredistillery.com), where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.