Kaiserschmarnn

Kaiserschmarnn or scrambled pancakes is lightly sweetened pancake that is named after the Austrian emperor Kaiser Franz Joseph I.

These “scrambled pancakes” are a popular meal or dessert in Austria, Bavaria, and many parts of the former Austro-Hungarian empire, such as Hungary, Slovenia, and northern Croatia.

Kaiserscharrn can be prepared in several different ways, but is usually a lightly sweetened batter that is cooked in butter. Sometimes nuts, cherries, plums, jam, and raisins are added. It is usually topped with applesauce or “apple jam” and dusted with powdered sugar.

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ingredients

  • 1/3 cup raisins
  • 3 tablespoons rum or 3 tablespoons water and 1/4 teaspoon rum extract
  • 3 large eggs, divided
  • 3 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 2 tablespoons granulated sugar
  • 1 pinch salt
  • 1 cup all-purpose flour
  • 1 cup milk

CARAMELIZE & SERVE

  • 2 tablespoons unsalted butter + more for cooking
  • 2 tablespoons granulated sugar
  • 2 tablespoons powdered sugar
  • 1 cup applesauce

instructions

  1. In a small bowl, combine raisins and rum/water & rum extract. Soak the raisins while you prepare the remaining ingredients.
  2. Separate the egg whites and egg yolks. In the bowl of a stand mixer fitted with a whisk attachment, add the egg whites and beat on high speed until stiff peaks form. Transfer to a separate bowl and set aside.
  3. Add the egg yolks, melted butter, vanilla extract, sugar, and a pinch of salt to the now empty stand mixer, still fitted with the whisk attachment. Whisk at medium speed for about 2 minutes.
  4. On low speed, alternately add flour and milk, a tablespoons of each at a time, until you have used all of the flour and milk. Don’t overmix. Scrape down the sides of the bowl as needed.
  5. Using a rubber spatula, fold in the egg whites until combined and there are no longer any large lumps of egg whites remaining.
  6. Heat 1 tablespoon in a 12-inch skillet over medium heat. Pour the batter into the skillet and cook for 6-7 minutes, sprinkling the drained raisins after 3 minutes. Use a spoon to peek underneath the pancake to see if it is getting golden brown.
  7. When the pancake starts to turn brown, sprinkle the top with a little bit of sugar. Using a spatula, divide the pancake into quarters and turn each piece. Add a little bit of butter to the pan while turning the pancake.
  8. Cook for 3-4 minutes until the quarters are golden brown underneath.
  9. Using two spatulas of forks, tear the pancakes into bite-sized pieces.
  10. Add the 2 tablespoons butter and sprinkle 2 tablespoons sugar over the pancake pieces. Turn the heat up to medium-high and gently toss the pieces with a spatula for about 3-4 minutes or until the sugar has caramelized.
  11. Sprinkle with powdered sugar and serve in the pan with applesauce on the side.

Kaiserschmarnn

In a small bowl, combine raisins and rum/water & rum extract. Soak the raisins while you prepare the remaining ingredients. Separate the egg whites and egg yolks.

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In the bowl of a stand mixer fitted with a whisk attachment, add the egg whites and beat on high speed until stiff peaks form. Transfer to a separate bowl and set aside.

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Add the egg yolks, melted butter, vanilla extract, sugar, and a pinch of salt to the now empty stand mixer, still fitted with the whisk attachment. Whisk at medium speed for about 2 minutes.

On low speed, alternately add flour and milk, a tablespoons of each at a time, until you have used all of the flour and milk. Don’t overmix. Scrape down the sides of the bowl as needed.

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Using a rubber spatula, fold in the egg whites until combined and there are no longer any large lumps of egg whites remaining.

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Heat 1 tablespoon in a 12-inch skillet over medium heat. Pour the batter into the skillet.

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Cook for 6-7 minutes, sprinkling the drained raisins after 3 minutes. Use a spoon to peek underneath the pancake to see if it is getting golden brown.

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When the pancake starts to turn brown, sprinkle the top with a little bit of sugar. Using a spatula, divide the pancake into quarters and turn each piece. Add a little bit of butter to the pan while turning the pancake.

Cook for 3-4 minutes until the quarters are golden brown underneath.

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Using two spatulas of forks, tear the pancakes into bite-sized pieces.

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Add the 2 tablespoons butter and sprinkle 2 tablespoons sugar over the pancake pieces. Turn the heat up to medium-high and gently toss the pieces with a spatula for about 3-4 minutes or until the sugar has caramelized.

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Sprinkle with powdered sugar and serve in the pan with applesauce on the side.

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Oh my yum!

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You guys have to try this!

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