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German/Central European · Desserts

Kaiserschmarrn

Non-vegMedium

Diet: Non-veg

Kaiserschmarrn is a German/Central European dish. Cook over moderate heat so the thick pancake sets before browning too far.

Prep
20 min
Cook
20 min
Total
40 min
Servings
4
Difficulty
Medium
Cuisine
German/Central European
Course
Desserts

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Kaiserschmarrn. The photograph includes apple sauce not included in this recipe.
The photograph includes apple sauce not included in this recipe. Representative photograph of Kaiserschmarrn. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Batter

Pan

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; heavy frying pan; spatula; food thermometer; whisk or electric mixer; baking tin or heatproof dish of the size stated in the method; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Mix · About 7 min

  1. Whisk yolks, milk, flour and salt from 4 eggs, separated, 200 ml milk, 150 g plain flour, 40 g sugar, ¼ tsp salt, 60 g raisins. Beat whites with sugar to soft peaks; fold in with raisins.

Cook · About 8 min

  1. Heat half the butter from 50 g butter in a large nonstick pan. Add batter, cover and cook low 6–8 minutes until bottom sets. Quarter and turn pieces.

    Check: Look for this result: bottom sets.

Tear · About 5 min

  1. Tear into bite-sized pieces, add remaining butter and cook 5 minutes until set through at 71°C / 160°F. Dust 25 g icing sugar.

    Check: Look for this result: set through at 71°C / 160°F.

Tips

  • Cook over moderate heat so the thick pancake sets before browning too far.
  • Judge Kaiserschmarrn by the texture and doneness signs in its steps. Your pan and heat affect how long Kaiserschmarrn takes to cook.

Substitutions

  • Omit raisins or use chopped dried cranberries.

Storage

  • Get perishable Kaiserschmarrn into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Kaiserschmarrn within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Kaiserschmarrn to 74°C / 165°F, stirring or turning it for even heating. When Kaiserschmarrn is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.

Make ahead

  • Measure the dry batter ingredients ahead. Mix the wet batter and give it only the resting time stated in the method; cook Kaiserschmarrn close to serving.

FAQ

What matters most when making Kaiserschmarrn?

Cook over moderate heat so the thick pancake sets before browning too far.

What can I substitute in Kaiserschmarrn?

Omit raisins or use chopped dried cranberries.

Can I prepare Kaiserschmarrn ahead?

Measure the dry batter ingredients ahead. Mix the wet batter and give it only the resting time stated in the method; cook Kaiserschmarrn close to serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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