Name: Fluffy Austrian Kaiserschmarrn Pancake
Prep time: 10 min
Cook time: 25 min
Total time: 37 min
Yield: 4
Cuisine: Austrian
Ingredients: 15 milliliter Rum; 15 gram Powdered Sugar; 5 gram Ground Cinnamon; 250 gram Fresh Whole Milk (3.5% Fat); 10 gram Ghee (Clarified Butter); 50 gram Granulated Sugar; 4 piece Chicken Eggs; 100 gram All-purpose wheat flour; 3 gram Dried Lemon Zest; 3 gram Salt; 12 gram Baking Powder; 3 piece Apple; 100 gram Unsalted Butter; 20 gram Walnuts (unsalted)

Alpine Specialty: Kaiserschmarrn – Austrian Shredded Pancake

Step-by-step method

Let’s cook

At a glance

This fluffy Austrian pancake comes together quickly through a simple batter whisked with baking powder, then fried until golden and torn into delightful pieces. The real magic happens when you combine the shredded pancake with caramelized apples, nuts, and a splash of rum, then finish it all with a dusting of powdered sugar—the whole process takes about 30 minutes from start to finish.

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Make the batter

Get out a large bowl. Pour in the milk and eggs, and whisk together. Add the sugar, flour and a pinch of salt. If you like, you can also add a bit of grated lemon or orange zest.

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250 gram
Fresh Whole Milk (3.5% Fat)

4 piece
Chicken Eggs

20 gram
Granulated Sugar

100 gram
All-purpose wheat flour

3 gram
Salt

3 gram
Dried Lemon Zest
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Mix in the baking powder thoroughly

Once your batter is mixed, add the baking powder and whisk again until well combined. A whisk will make the whole process easiest.

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12 gram
Baking Powder
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Melt the butter

Heat clarified butter or a little oil in a large pan. Pour in the batter. Wait about a minute, then add rum-soaked raisins if you'd like them in your pancake. We left them out.

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10 gram
Ghee (Clarified Butter)

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Fry on both sides

Let it cook over medium heat on one side, then flip it over. You can cut the pancake in half before flipping if that makes it easier to handle.
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Tear it apart

Once cooked through, transfer the pancake to a board and cut it into smaller pieces. Or, if you'd rather stick to tradition, tear it apart right in the pan using a wooden spoon, then tip it onto a plate.
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Cut the apples

While the pancake is cooking, peel the apples and cut them into small pieces. Melt a knob of butter in a small pan and add the apple pieces.

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3 piece
Apple

50 gram
Unsalted Butter
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Nuts and sugar

Add roughly chopped nuts. Sprinkle in the sugar and turn the heat up high. Keep an eye on the sugar so it doesn't burn — you just want it to start caramelizing lightly.

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20 gram
Walnuts (unsalted)

30 gram
Granulated Sugar
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Combine with the pancake

Add another knob of butter and a shot of rum — a generous one, if you like. Stir and turn off the heat. Return the torn pancake pieces to the pan and mix everything together.

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50 gram
Unsalted Butter

15 milliliter
Rum
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Finish and serve

Serve on a plate dusted with a little powdered sugar and, if you like, a pinch of cinnamon. Fresh fruit makes a lovely addition too.

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15 gram
Powdered Sugar

5 gram
Ground Cinnamon

Step-by-step method

At a glance

Make the batter

For this step

Mix in the baking powder thoroughly

For this step

Melt the butter

For this step

Fry on both sides

Tear it apart

Cut the apples

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Nuts and sugar

For this step

Combine with the pancake

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Finish and serve

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Alpine Specialty: Kaiserschmarrn – Austrian Shredded Pancake

Ingredients — what you'll need

What's in it?

About this recipe

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