← Back to Search Results
pan-frying Austrian
Kaiserschmarrn

Photo by:
Comments: 0
 

Recipe

Legend says that this Austrian pancake was created for Emperor Franz Josef. Roughly translated as "Emperor's Mishmash," it is warming and delicious.

Yield: Makes 4 servings
Prep time: 10 Mins
Cooking time: 10 Mins

Ingredients

  • 2/3 cup all purpose flour
  • 4 large eggs, separated, at room temperature
  • ¼ cup plus 4 tsp sugar
  • 2/3 cup whole milk
  • 2 tbsp butter
  • ¼ cup raisins
  • Confectioners sugar, for serving
  • Plum preserves, or apple sauce, for serving

Directions

1. Whisk the flour egg yolks, ¼ cup granulated sugar, and milk together in a bowl with a clean whisk until smooth. Beat the egg whites in a separate bowl until stiff peaks form. Fold into the batter.

2. Melt 1½ tsp of the butter in an 8in (20cm) nonstick frying pan over medium heat. Pour in one-fourth of the batter and sprinkle with 1 tbsp raisins. Cook 1 minute, until the underside is browned. Turn the pancake and brown the other side. Transfer to a plate. Repeat with the remaining butter, batter, and raisins.

3. Tear the pancakes into pieces using 2 forks. Return the pancake pieces to the frying pan (or a larger one, if you have it) and sprinkle with the remaining 4 tsp sugar. Cook over medium heat about 1 minute, until piping hot.

4. Sift confectioner's sugar on top and serve immediately, with the plum preserves on the side.

Notes

For a more luxurious dish, soak the raisins in rum for an hour or so.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information does not include serving suggestions.

311kcal (16%)
82mg (8%)
0mg (0%)
137mcg RAE (5%)
213mg
18mg
10g
24g
1g
41g
231mg (77%)
90mg (4%)
6g (30%)
12g (19%)
2mg (12%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

the-provence-cookbook The Provence Cookbook
by Patricia Wells
west-coast-cooking West Coast Cooking
by Greg Atkinson
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
baked-explorations Baked Explorations
by Matt Lewis
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
new-american-table New American Table
by Marcus Samuelsson
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?