Austrian Kaiserschmarrn
Austrian Kaiserschmarrn
Ingredients
- 3 egg yolks, separated from egg whites
- 1/4 cup granulated sugar
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 3 egg whites, separated from egg yolks
- 2 tablespoons butter, divided, or ghee
- 2 tablespoons granulated sugar
- 2 tablespoons powdered sugar, for dusting
- 1 cup vanilla sauce, for serving
- 1/2 cup fruit jam, for serving
Instructions
- 1
Separate the egg yolks and egg whites into two separate medium-sized bowls. Ensure no yolk gets into the egg whites, as this can prevent them from whipping properly.
⏱️ 2 min
- 2
In the bowl with the egg yolks, add 1/4 cup of granulated sugar and 1/2 cup of milk. Whisk these ingredients together until they are well combined and the sugar has dissolved.
⏱️ 3 min - 3
Add 1 teaspoon of vanilla extract to the yolk mixture and whisk again to incorporate.
⏱️ 1 min
- 4
Add 1 cup of all-purpose flour and 1/4 teaspoon of salt to the yolk mixture. Whisk until the batter is smooth and well combined, with no lumps of flour remaining. Set this batter aside.
⏱️ 3 min
- 5
In the bowl with the egg whites, use an electric hand mixer to whip the egg whites on high speed until stiff peaks form. This means when you lift the beaters, the peaks of egg white stand straight up without collapsing.
⏱️ 4 min
- 6
Add about one-third of the whipped egg whites to the yolk batter. Gently fold them in using a rubber spatula to lighten the batter, being careful not to deflate the egg whites too much.
⏱️ 2 min
- 7
Pour the partially mixed yolk batter into the bowl with the remaining whipped egg whites.
⏱️ 1 min
- 8
Gently fold the batter with a rubber spatula until just combined. Overmixing will deflate the egg whites, resulting in a less fluffy Kaiserschmarrn.
⏱️ 2 min
- 9
Heat a large, oven-safe non-stick pan (preferably 10-12 inches) over medium-low heat. Add 1 tablespoon of butter or ghee to the pan and let it melt and coat the bottom.
⏱️ 1 min
- 10
Pour all of the batter into the heated pan. Use a spatula to gently spread and flatten the top evenly.
⏱️ 1 min
- 11
Let the pancake cook for 5-7 minutes until the bottom is set and golden brown. The edges should start to pull away from the pan, and the top will still be somewhat wet.
⏱️ 6 min - 12
Using a spatula, make several cuts across the pancake, dividing it into large sections (e.g., quarters).
⏱️ 1 min
- 13
Gently flip each section. The pancake may still be wet on top, but the bottom should be cooked and golden.
⏱️ 1 min
- 14
Continue cutting and breaking up the pancake into smaller, bite-sized pieces (cubing it) using two spatulas. Continue cooking and flipping the pieces for another 5-7 minutes until they are golden brown and cooked through on all sides.
⏱️ 6 min
- 15
Create a small well in the center of the pan by pushing the pancake pieces to the sides. Add the remaining 1 tablespoon of butter and 2 tablespoons of granulated sugar into the well.
⏱️ 1 min
- 16
Once the butter and sugar have melted and started to caramelize, toss the cooked pancake pieces in the melted mixture to coat them. Continue cooking for another 1-2 minutes, stirring constantly, to make them nice and crispy and lightly caramelized.
⏱️ 2 min
- 17
Once the Kaiserschmarrn pieces are done, transfer them immediately to a serving plate while still warm.
⏱️ 1 min - 18
Dust generously with powdered sugar using a fine-mesh sieve.
⏱️ 1 min
- 19
Serve immediately with vanilla sauce and your favorite fruit jam on the side.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Austrian Kaiserschmarrn
- 3 egg yolks, separated from egg whites
- 1/4 cup granulated sugar
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 3 egg whites, separated from egg yolks
- 2 tablespoons butter, divided, or ghee
- 2 tablespoons granulated sugar
- 2 tablespoons powdered sugar, for dusting
- 1 cup vanilla sauce, for serving
- 1/2 cup fruit jam, for serving
Instructions
- 1
Separate the egg yolks and egg whites into two separate medium-sized bowls. Ensure no yolk gets into the egg whites, as this can prevent them from whipping properly.
⏱️ 2 min - 2
In the bowl with the egg yolks, add 1/4 cup of granulated sugar and 1/2 cup of milk. Whisk these ingredients together until they are well combined and the sugar has dissolved.
⏱️ 3 min - 3
Add 1 teaspoon of vanilla extract to the yolk mixture and whisk again to incorporate.
⏱️ 1 min - 4
Add 1 cup of all-purpose flour and 1/4 teaspoon of salt to the yolk mixture. Whisk until the batter is smooth and well combined, with no lumps of flour remaining. Set this batter aside.
⏱️ 3 min - 5
In the bowl with the egg whites, use an electric hand mixer to whip the egg whites on high speed until stiff peaks form. This means when you lift the beaters, the peaks of egg white stand straight up without collapsing.
⏱️ 4 min - 6
Add about one-third of the whipped egg whites to the yolk batter. Gently fold them in using a rubber spatula to lighten the batter, being careful not to deflate the egg whites too much.
⏱️ 2 min - 7
Pour the partially mixed yolk batter into the bowl with the remaining whipped egg whites.
⏱️ 1 min - 8
Gently fold the batter with a rubber spatula until just combined. Overmixing will deflate the egg whites, resulting in a less fluffy Kaiserschmarrn.
⏱️ 2 min - 9
Heat a large, oven-safe non-stick pan (preferably 10-12 inches) over medium-low heat. Add 1 tablespoon of butter or ghee to the pan and let it melt and coat the bottom.
⏱️ 1 min - 10
Pour all of the batter into the heated pan. Use a spatula to gently spread and flatten the top evenly.
⏱️ 1 min - 11
Let the pancake cook for 5-7 minutes until the bottom is set and golden brown. The edges should start to pull away from the pan, and the top will still be somewhat wet.
⏱️ 6 min - 12
Using a spatula, make several cuts across the pancake, dividing it into large sections (e.g., quarters).
⏱️ 1 min - 13
Gently flip each section. The pancake may still be wet on top, but the bottom should be cooked and golden.
⏱️ 1 min - 14
Continue cutting and breaking up the pancake into smaller, bite-sized pieces (cubing it) using two spatulas. Continue cooking and flipping the pieces for another 5-7 minutes until they are golden brown and cooked through on all sides.
⏱️ 6 min - 15
Create a small well in the center of the pan by pushing the pancake pieces to the sides. Add the remaining 1 tablespoon of butter and 2 tablespoons of granulated sugar into the well.
⏱️ 1 min - 16
Once the butter and sugar have melted and started to caramelize, toss the cooked pancake pieces in the melted mixture to coat them. Continue cooking for another 1-2 minutes, stirring constantly, to make them nice and crispy and lightly caramelized.
⏱️ 2 min - 17
Once the Kaiserschmarrn pieces are done, transfer them immediately to a serving plate while still warm.
⏱️ 1 min - 18
Dust generously with powdered sugar using a fine-mesh sieve.
⏱️ 1 min - 19
Serve immediately with vanilla sauce and your favorite fruit jam on the side.
⏱️ 1 min