Kaiserschmarrn Austrian pancakes

Kaiserschmarrn Austrian pancakes

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Course Dessert
Cuisine Austrian
Servings 4


  • 50 g raisins
  • 3 Tbsp Rum or water
  • 3 eggs separated
  • 80 g butter melted
  • 1 tsp vanilla extract
  • 50 g caster sugar
  • 125 g plain flour
  • 240 ml milk

To caramelize:

  • 2 Tbsp butter
  • 2 tsp brown sugar

To serve:

  • 4 tbsp plum compote or others
  • 2 Tbsp icing sugar
  • Whipped cream


  • In a small bowl, combine raisins and rum for 30 minutes to allow the raisins to plump.
  • In a second bowl, whisk the egg yolks, melted butter, vanilla extract, caster sugar.
  • Using then a whisk, whisk in the flour and milk until a smooth batter is achieved. Set aside for a minute or so.
  • Next, In a third bowl, whisk the egg whites until stiff peaks form.
  • Now, very gently fold in the stiff egg whites until combined. The batter is ready to use.
  • Over medium heat, heat a 30cm non-stick pan and add some oil. Pour the batter into the pan.
  • Cook for about 3 minutes and sprinkle the soaked raisins on the batter.
  • Drop the heat to low and continue to cook with a lid for a further 3-4 minutes until coloured on the base and starting to set on the top of the batter.
  • With a large plate or a lid flip the pancake and place back in the pan.
  • Cook for a further 3-4 minutes until the pancake start to caramelise underneath and cooked through.
  • Once cooked, remove the pancake on to a board.
  • Keep the pan on the heat and add the butter and brown sugar to caramelise.
  • Using two spatulas or a knife, tear and cut the pancake into bite size pieces.
  • Add the pieces back in the pan with the caramelising sugar and butter and toss the pieces to ensure a nice caramelisation all around for 2 minutes or until nicely coated.
  • Remove from the heat and serve immediately with some plum compote, a sprinkle of icing sugar and some whipped cream.


you can divide the caster sugar for the batter, half the base as per recipe and the other half to help create a light meringue with the egg white for a more stable meringue!
Keyword Kevin Dundon, pancake

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