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Kaiserschmarrn (Austrian Jumbled Pancake)
Kaiserschmarrn (Austrian Jumbled Pancake)
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Indulge in a delightful Austrian pancake, Kaiserschmarren, baked to fluffy perfection and drizzled with confectioners' sugar and applesauce.
Ingredients:
  • 0.25 cup raisins
  • 3 tablespoons dark rum
  • 1 cup all-purpose flour
  • 1 cup whole milk
  • 4 eggs, separated
  • 2 pinches salt
  • 3 tablespoons white sugar
  • 3 tablespoons unsalted butter
  • 2 tablespoons confectioners' sugar, or to taste
  • 2 cups applesauce
Instructions:
  • Soak raisins in rum in a small bowl.
  • Combine the flour and milk in a large bowl, whisking until fully mixed. Allow the mixture to rest for 10 minutes to hydrate the flour.
  • Combine the egg yolks and salt with the flour until well mixed.
  • Preheat your oven to 350°F (175°C) for the perfect cooking temperature.
  • Whip egg whites in a glass, metal, or ceramic bowl until frothy. Slowly add sugar, beating until peaks form. Gently fold egg whites into the batter in two parts.
  • Preheat a heavy, oven-safe skillet over medium heat, then melt butter. Pour in the batter and sprinkle with rum-soaked raisins. Cook until lightly browned for 4 to 5 minutes, adjusting heat if necessary. Cut into quarters, flip with a spatula, and brown the other side for another 4 to 5 minutes.
  • Place the skillet in the oven and bake for 8 minutes until the pancake is puffed up and set. Use two forks to tear the pancake into bite-sized pieces, then sprinkle with confectioners' sugar and serve with applesauce.

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