Kaiserschmarrn is arguably Austria’s most beloved dessert — a torn, fluffy egg pancake said to have been created for Emperor Franz Joseph I. Served with plum compote or apple sauce, it is an absolute treat.
Ingredients (serves 4)
- 4 eggs (separated)
- 200 ml milk
- 130 g plain flour
- 1 pinch of salt
- 2 tbsp sugar
- 1 sachet vanilla sugar
- 40 g raisins (optional)
- Butter for frying
- Icing sugar for dusting
Method
Whisk the egg yolks with the milk, flour, a pinch of salt and the vanilla sugar into a smooth batter. Whip the egg whites with the sugar into stiff peaks and gently fold into the batter. If using raisins, soak briefly in warm water and drain.
Heat a generous amount of butter in an ovenproof frying pan over medium heat. Pour in the batter, scatter over the raisins and cook until the underside is golden. Transfer to an oven preheated to 180 °C for 5–6 minutes until the top is set.
Tear the pancake into irregular pieces using two forks, add a little more butter and sugar, and let it caramelise briefly. Dust generously with icing sugar and serve immediately with plum compote or apple sauce.