Serves a Crowd

Kaiserschmarrn - The Emperor's Breakfast

December  6, 2010
0 Ratings
  • Serves 4
Author Notes

This is an Austrian family recipe that my grand mother would make for us during the holiday - occasionally we would also have it for dinner too!! —Culinista Annouchka

What You'll Need
  • 2 cups milk
  • 1 1/2 cups flour
  • 4 eggs, separated
  • 1/4 cup sugar
  • 1/2 teaspoon lemon juice
  • 1 pinch salt
  • 8 tablespoons butter
  • 2 tablespoons raisins
  • Confectioners sugar to serve
  1. Blend the milk and flour and stir until smooth.
  2. Add the egg yolks, sugar, lemon, salt & 4 tablespoons of melted butter. Whisk until combined.
  3. Beat the egg white then just before cooking fold them into the batter and add the raisins last.
  4. In a large cooking pan on medium heat, add the remaining butter and pour the batter so that it is about 1 inch thick. Cook on medium heat until the pancake is a light golden color and slightly puffed up. Then flip it on the other side and continue to cook for another 30 seconds. Tear the pancake up with a fork into little bits while still in the pan and serve with a dusting of confectioners sugar & whipped cream and homemade applesauce.

See what other Food52ers are saying.

  • Ted Drake 1
    Ted Drake 1
  • EmFraiche
  • Big Tex Eats
    Big Tex Eats
  • Sagegreen
  • Culinista Annouchka
    Culinista Annouchka

8 Reviews

Ted D. January 4, 2014
This was a disaster for me. But I think the key was over-filling the pan. The recipe suggested putting in the 4 tablespoons of melted butter into the pan and fill it one inch thick.
I used a large all-clad skillet and lost track of one-inch, so I used the full batter as one cake. I think it would be better to split this into two cakes.
My result was a cake that never set in the center, burned on the bottom, and a complete mess when I tried to flip it.
EmFraiche January 4, 2014
How stiff should the egg whites be before you fold them into the batter?
Culinista A. January 4, 2014
Quite stiff and shinny egg whites!
Ted D. January 3, 2014
Quick question. The photos show plump raisins. Should they be soaked before using or left dried?
Culinista A. January 4, 2014
Dried should work just fine, you can you Thompson or golden. Though I'm sure plumping them up in some warm water or even brandy would be great...
madrisa August 6, 2013
Thank you for this recipe! As a first generation Austrian-Canadian, I yearn for the recipes that my Oma and mother made when I was young. This is my new favourite comfort food!
Big T. December 9, 2010
Yum! I'll have to make this for my mom at Christmas. She lived in Austria for a few years as a teenager and this would make her so happy. Thanks for sharing the recipe. (And beautiful pic!)
Sagegreen December 6, 2010
Great idea! Love your photo. We used to have this sometimes, too. I had forgotten all about it. Thanks for posting this.