The name says it all: “Kaiser” means emperor in German, while “schmarrn” translates to “scramble”—essentially, an imperial mess on a plate! Legend has it the dish was named after Austrian Emperor Franz Joseph I, who was particularly fond of it.
What You’ll Need To Make Kaiserschmarrn
Butter: Used to grease the skillet for cooking, add richness to the batter, and to caramelize the baked kaiserschmarrn.
Granulated Sugar: Sprinkled in the skillet to create a slightly caramelized base; also used in the batter for sweetness and to give the dish a caramelized finish.
Raisins: Soaked in dark rum to add a burst of sweet, boozy flavor throughout the batter.
Dark Rum: Infuses the raisins with a rich, deep flavor that complements the sweetness of the dish.
Eggs: The eggs are separated in the kaiserschmarrn; the yolks provide richness to the batter, while the beaten whites add airiness, resulting in a fluffy texture.
Milk: Adds moisture and helps to create a smooth, pourable batter.
Vanilla Extract: Lends a warm, aromatic flavor to the batter.
All-Purpose Flour: Provides structure to the batter.
Macerated Strawberries or Other Fresh Fruit: Optional for serving, adds a fresh, fruity contrast to the rich and fluffy kaiserschmarrn.
Step-By-Step Instructions
Preheat the oven to 425 degrees F and set an oven rack in the middle position. Prepare the skillet: Spread the softened butter over the inside of a 10-inch ovenproof skillet. Sprinkle with the sugar, shaking to evenly coat the pan.
In a small microwave-safe bowl, combine the raisins and rum. Microwave for 30 seconds, then set aside.
In the bowl of an electric mixer fitted with the whisk attachment or beaters, combine the egg whites, salt, and sugar.
Beat on medium-high speed until soft peaks form, a few minutes (peaks should droop softly when lifting the whisk).
In a large bowl, add the egg yolks, milk, vanilla, and 1 tablespoon of the rum from the rum-steeped raisins.
Whisk to combine.
Add the flour and butter and whisk until evenly combined.
Lighten the yolk mixture by whisking in one-quarter of the beaten egg whites.
Using a rubber spatula, gently fold in the remaining egg whites until evenly combined.
Pour the batter into the prepared skillet. Cook over medium heat for 2 minutes.
Evenly distribute the rum-steeped raisins on top.
Transfer the skillet to the oven and bake for 14 to 16 minutes, until puffed and lightly golden. Remove from the oven and immediately place an oven mitt or dishtowel over the handle of the skillet to remind yourself that it’s hot (it’s easy to forget and burn yourself).
For immediate serving: Spoon the kaiserschmarrn into bowls, dust with confectioners’ sugar, and serve with fruit, if desired.
For caramelized kaiserschmarrn (recommended), melt the butter in a large skillet over medium heat.
Using a spatula, cut the baked kaiserschmarrn into 2-inch pieces in its skillet
Transfer the pieces to the hot skillet and sprinkle with the granulated sugar.
Cook, stirring occasionally, until the pieces are golden and caramelized.
Dust with confectioners’ sugar.
Kaiserschmarrn
Serves 4 Prep Time: 15 Minutes Cook Time: 25 Minutes Total Time: 40 Minutes- 1 tablespoon unsalted butter, softened
- 1 tablespoon granulated sugar
- 1/4 cup raisins
- 3 tablespoons dark rum
- 3 large eggs, whites and yolks separated
- Heaping 1/4 teaspoon salt
- 1/3 cup granulated sugar
- 3/4 cup milk
- 1 teaspoon vanilla extract
- 1/3 cup all-purpose flour
- 2 tablespoons unsalted butter, melted
- 1 1/2 tablespoons unsalted butter
- 1 1/2 tablespoons granulated sugar
- Macerated strawberries or other fresh fruit
- Confectioners’ sugar, for dusting
Prepare the skillet: Spread the softened butter over the inside of a 10-inch ovenproof skillet. Sprinkle with the sugar, shaking to evenly coat the pan.
In a small microwave-safe bowl, combine the raisins and rum. Microwave for 30 seconds, then set aside.
In the bowl of an electric mixer fitted with the whisk attachment or beaters, combine the egg whites, salt, and sugar. Beat on medium-high speed until soft peaks form, a few minutes (peaks should droop softly when lifting the whisk).
Meanwhile, in a large bowl, whisk the egg yolks, milk, vanilla, and 1 tablespoon of the rum from the rum-steeped raisins. Add the flour and butter and whisk until evenly combined.
Lighten the yolk mixture by whisking in one-quarter of the beaten egg whites. Using a rubber spatula, gently fold in the remaining egg whites until evenly combined.
Pour the batter into the prepared skillet. Cook over medium heat for 2 minutes. Evenly distribute the rum-steeped raisins on top (discard the remaining rum in the bowl), then transfer the skillet to the oven and bake for 14 to 16 minutes, until puffed and lightly golden. Remove from the oven and immediately place an oven mitt or dishtowel over the handle of the skillet to remind yourself that it’s hot (it’s easy to forget and burn yourself).
For immediate serving: Spoon the Kaiserschmarrn into bowls, dust with confectioners’ sugar, and serve with fruit, if desired.
For caramelized Kaiserschmarrn (recommended): Melt the butter in a large skillet over medium heat. Using a spatula, cut the baked Kaiserschmarrn into 2-inch pieces in its skillet, then transfer to the hot skillet. Sprinkle with the granulated sugar and cook, stirring occasionally, until the pieces are golden and caramelized. Dust with confectioners’ sugar and serve with fruit, if desired.
Make-Ahead Instructions: You can prepare the kaiserschmarnn base up to one hour ahead of serving. After baking, allow it to cool slightly, then cover it loosely with a clean kitchen towel or aluminum foil and keep it at room temperature. When you’re ready to serve, cut the pancake into 2-inch pieces right in the skillet and proceed with the caramelization instructions.
Nutrition Information
Per serving (4 servings)
Calories: 327, Fat: 14 g, Saturated fat: 7 g, Carbohydrates: 38 g, Sugar: 28 g, Fiber: 1 g, Protein: 8 g, Sodium: 223 mg, Cholesterol: 167 mg
