Classic Kaiserschmarrnfluffy and torn in the skillet
Austrian Kaiserschmarrn made with a light batter from whipped egg whites, golden on both sides, torn in the skillet and caramelized with sugar.
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This imperial pancake gains height with whipped egg whites folded in just before cooking. The base cooks whole until set underneath, then is flipped in large portions and only then torn. A bit of butter and sugar at the end creates caramelized edges without drying out the thick, airy center.
Ingredients
Batter
Batter and finishing
Cooking
Batter
Preparation
Mix the base
Beat yolks, milk, flour, and 30 g sugar until smooth; rest for 10 minutes.
15 minutesWhip the egg whites
Beat egg whites and salt until soft peaks form and gently fold into the base without losing volume.
6 minutesBrown the first side
Melt 35 g butter in a wide skillet, pour the batter and cook covered on low heat for 6 to 8 minutes.
8 minutesFlip and tear
Divide into four, flip each quarter, cook for 4 minutes and tear into irregular pieces with two spatulas.
8 minutesCaramelize and serve
Add remaining butter and sugar, increase heat and sauté for 2 to 3 minutes until edges shine.
3 minutes
Substitutions
Cooking can finish under the grill, but tearing and caramelizing in the skillet preserves the dish's identity.
Storage
Serve immediately after preparing; leftovers can be refrigerated and reheated in the skillet.
Approximate shelf life: Best fresh; up to 1 day refrigerated.
Nutrition values are estimates and may vary by brand, substitution and actual yield.
Frequently asked questions
How to recognize the correct doneness?
Use low heat in the first stage so the center firms before the base gains excessive color.
Can I prepare it in advance?
Follow the indicated storage and leave the steps that determine volume, crispness, or finishing close to serving.
