Austrian pancake kaiserschmarrn

2 servings

30 minutes

Kaiserschmarrn is the case when the pancake not only should not be thin, but also should certainly come out of the frying pan if not in a lump, then in pieces. Sweet pancake batter is used for it, but you need to pour it generously - kaiserschmarrn should be thick. It is impossible to turn it over while maintaining integrity, so as soon as the bottom side is browned, boldly divide this pancake into small parts and turn it over. There are two versions of its origin. According to one, the cook of the Austrian Emperor Franz Joseph baked thin pancakes for him, and if the pancakes turned out to be too thick and it was not possible to turn them over neatly, the cook tore them apart, called them "kaiserschmarrn" and gave them to the servants. And according to another, the cook of the same emperor could not cope with the preparation of a sweet omelet, and the emperor decided to eat it anyway - even in unworthy of the imperial table. As a result, Kaiserschmarrn went from being servants' food to being the favorite dessert of Vienna's salons.

Energy value per serving

• Calories: 968.2
• Proteins: 38.7g
• Fats: 36.3g
• Carbohydrates: 114g

Ingredients

• Chicken egg: 6 pc
• Milk: 400 ml
• Wheat flour: 200 g
• Raisin: 2 tbsp
• Vanilla extract: 0.5 tsp
• Sugar: 3 tbsp
• Rum: 1 tbsp
• Lemon zest: to taste
• Salt: pinch
• Butter: 20 g
• Powdered sugar: to taste

Cooking steps

1. Prepare the necessary ingredients.

2. Mix the raisins with rum and let sit for 15 minutes.

   Required ingredients:

   • Raisin: 2 tablespoons
   • Rum: 1 tablespoon

3. Separate the whites from the yolks.

4. Whip the egg whites to soft peaks with a pinch of salt.

   Required ingredients:

   • Salt:  pinch
   • Chicken egg: 6 pieces

5. Whisk the yolks separately with milk, lemon zest, vanilla extract, sugar, and flour.

   Required ingredients:

   • Chicken egg: 6 pieces
   • Milk: 400 ml
   • Lemon zest:  to taste
   • Vanilla extract: 0.5 teaspoon
   • Sugar: 3 tablespoons
   • Wheat flour: 200 g

6. Add egg whites to the yolk mixture and gently fold from bottom to top, trying not to disturb the airy texture.

   Required ingredients:

   • Chicken egg: 6 pieces

7. Melt butter in a pan over medium heat.

   Required ingredients:

   • Butter: 20 g

8. Pour the batter and evenly sprinkle with raisins.

   Required ingredients:

   • Raisin: 2 tablespoons

9. Cover with a lid and fry for 10 minutes, then flip and fry for another 10 minutes. To flip the omelet, you may need to divide it into several pieces, but that's not a problem.

10. Cut the cooked omelet into small pieces with a spatula.

11. Dust it with powdered sugar and serve with your favorite jam or jelly.

    Required ingredients:

    • Powdered sugar:  to taste