← Back to Search Results
pan-frying Austrian
Kaiserschmarrn Recipe-1028

Photo by:
Comments: 0


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


  • 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


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.


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%)
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.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
the-sweet-life The Sweet Life
by Kate Zuckerman
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
amor-y-tacos Amor Y Tacos
by Deborah Schneider
american-masala American Masala
by Suvir Saran
spice Spice
by Ana Sortun
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for 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 cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?