Kaiserschmarrn

Kaiserschmarrn: Step by Step

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Simmer the plums with the sugar, cinnamon and water for 12 minutes until soft and syrupy. Set aside.

   Mark done Start 12 min timer

2. Whisk the egg yolks with the milk, flour, 2 tablespoons of sugar, vanilla, lemon zest and salt to a smooth, thick batter. Rest 15 minutes.

   Mark done

3. Whisk the egg whites to firm peaks and fold them into the batter in two additions, keeping as much air as you can.

   Mark done

4. Melt half the butter in a large non-stick pan over medium heat. Pour in the batter and scatter the drained raisins over.

   Mark done

5. Cook 4 to 5 minutes until the base is golden and the top is nearly set.

   Mark done Start 4 min timer

6. Flip it in sections with a spatula — it does not matter if it breaks — and cook 2 minutes more.

   Mark done

7. Now tear it into rough 4 cm pieces with two spatulas or forks.

   Mark done

8. Add the remaining butter and the 3 tablespoons of sugar and toss the pieces for 3 to 4 minutes until the edges caramelise.

   Mark done Start 3 min timer

9. Pile onto warm plates, dust heavily with icing sugar, and serve with the plum compote.

   Mark done

Related guide: Prep, cook and total time.

Something wrong or unclear in this recipe? Report a problem with this recipe.

Keep an Eye on These

1. Sugar after tearing, not before. Otherwise it burns in the pan.
2. Do not be careful with the flip. Ragged pieces are the point.
3. Serve immediately — it goes soft in about five minutes.

Good to Know About Kaiserschmarrn

Whipped egg whites folded in at the end make the batter thick enough to hold its own air, so the torn pieces stay light rather than dense. The sugar goes in only after the tearing: added earlier it burns before the middle sets, added later it caramelises on the torn edges, which is where all the flavour is.

To Go With It

Plum or apple compote · A dusting of icing sugar · Strong coffee

Leftovers

Eat straight away. The compote keeps a week refrigerated.

Quick Answers

Kaiserschmarrn Nutrition Facts

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. Garnishes, greasing and other items with no amount are not counted. How the figures are worked out.

Your notes on this recipe

Cooked this? Keep a note for next time

Your own rating out of 5

5 stars★ 4 stars★ 3 stars★ 2 stars★ 1 star★

Your note

Save note

Private to you: notes and ratings are saved in this browser only, are never sent anywhere, and other readers cannot see them.