Austrian pancake kaiserschmarrn

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.