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Kaiserschmarren – Austrian Torn Pancakes
Kaiserschmarren – Austrian Torn Pancakes
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Kaiserschmarren is a fluffy pancake named after Austrian Emperor Franz Joseph I, torn into small pieces for a unique twist.
Ingredients:
  • 2 large eggs, separated
  • 4 teaspoons white sugar, divided
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 2/3 cup all-purpose flour
  • 6 tablespoons milk
  • 1/4 teaspoon lemon juice
  • 2 tablespoons unsalted butter, divided
  • 1 teaspoon powdered sugar for garnish, optional
Instructions:
  • Whisk together egg yolks, flour, milk, 2 teaspoons white sugar, vanilla extract, and salt in a bowl until smooth batter forms.
  • In a glass, metal, or ceramic bowl, whisk egg whites and lemon juice until soft peaks form. Gently fold the egg whites into the yolk mixture with a spatula until just combined, handling it delicately.
  • In a preheated non-stick pan, let 1 tablespoon of butter melt over medium heat. Pour in the batter, cover, and cook until the bottom turns golden brown and bubbles form on top, which should take around 4 minutes.
  • Using a spatula, slice the pancake into 4 sections, flip, cover, and cook for another minute. Then, use 2 spatulas to tear or cut the pancake into 1 to 2 inch pieces.
  • Add the rest of the butter in small pieces to the pan and sprinkle with the remaining 2 teaspoons of white sugar. Cook, tossing and stirring, until the pancake pieces are lightly caramelized at the edges.
  • Garnish with a sprinkle of powdered sugar just before serving.

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