The Kaiserschmarrn Recipe: Enjoying Austrian Style!
If you’ve ever been to Austria, chances are you’ve already enjoyed a delicious Kaiserschmarrn. This treat is Austria’s answer to what we know in the Netherlands as pancakes or waffles, but with a twist. It’s actually a light, caramelised pancake served with plum jam and powdered sugar – a true delight! This dish also has a rich history that we’re excited to share with you.
The Story Behind Kaiserschmarrn
The origin of Kaiserschmarrn is often attributed to Emperor Franz Joseph of Austria. According to legend, he was served a dish during a hunting trip, prepared by a farmer’s wife. When the emperor asked what it was, the farmer’s wife shyly replied, “Just Schmarrn” (rubbish). To which the emperor wittily responded, “Kaisers-schmarrn!” (imperial rubbish). Of course, it’s uncertain whether this is really the beginning of the famous dish, but it’s a charming story that perfectly captures the allure of Austrian cuisine!
What do you need for 4 servings?
• 4 eggs
• 40 grams of sugar
• 1 packet of vanilla sugar
• A pinch of salt
• 150 grams of wheat flour
• 300 ml of milk
• 3 tablespoons of butter
• 50 grams of powdered sugar
Method
- Make the base: Start by mixing the flour, sugar, vanilla sugar, and a pinch of salt in a large bowl. Separate the eggs into yolks and whites. Add the yolks to the flour-sugar mixture and set the egg whites aside in another grease-free bowl.
- Make the batter: Pour about half of the milk into the yolk mixture and stir until the batter is smooth. Add the remaining milk and mix gently. It’s important to do this slowly to avoid the batter clumping together.
- Whip the egg whites: Whisk the egg whites until stiff, so that when you pull the whisk out, the whites stand up straight. This may take a few minutes, but when done right, you’ll have stiff, fluffy whites. Carefully fold the whipped egg whites into the batter. It’s important to do this gently to ensure it’s well combined.
- Cook the pancake: Melt a tablespoon of butter in a pan over medium heat. Pour half of the batter into the pan and cook the bottom slowly until golden brown, which takes about 4 minutes. Flip the pancake carefully and cook the other side until golden brown. Don’t worry if the pancake breaks a little – that’s part of the charm! Kaiserschmarrn is meant to be a little messy.
- Tear into pieces: Once both sides are golden brown, use two forks to tear the pancake into irregular pieces. The size doesn’t matter – the messier, the better! Add another tablespoon of butter to the pan and cook the pieces for about 3 more minutes, until they are golden and crispy.
- Add powdered sugar: Just before serving, generously sprinkle powdered sugar over the Kaiserschmarrn pieces for that authentic sweet flavour.
Enjoy!
Now that your Kaiserschmarrn is ready, it’s time to enjoy this wonderful Austrian dish. The combination of the lightly caramelised pancake, powdered sugar, and plum jam makes it perfect. The taste will surely leave you wanting more!
And once you’re hooked on this treat, why not consider planning a holiday to Austria? There, you can taste Kaiserschmarrn where it all began, and you’ll find that your stomach will thank you for it!