← All recipes

🍽️ Tyrolean Kaiserschmarrn: The Original Recipe

640 kcal · 30 min · 4 servings

Ingredients

• 100 g raisins
• 5 tbsp rum (cognac or water)
• 6 egg yolks
• 1 packet bourbon vanilla sugar
• 1 tbsp, heaped sugar
• 1 pinch(es) salt
• 250 g flour
• 500 ml milk
• 50 g butter (melted)
• 6 egg whites
• 4 tsp powdered sugar
• to taste butter for frying (approx. 15 - 25 g per pan)

Instructions

1. 1. Soak the raisins in 5 tablespoons of rum for at least 30 minutes. You can also use cognac. For children or alcohol-free versions, use water instead.
2. 2. Beat the egg yolks with vanilla sugar, a pinch of salt, and one heaped tablespoon of sugar until frothy. Gradually stir in alternating spoonfuls of flour and splashes of milk until combined.
3. 3. Stir the melted butter into the batter. The batter should be quite liquid. Let the batter rest for 30 minutes, then beat it well again.
4. 4. Whip the egg whites into stiff peaks. Gently fold the egg whites into the batter with a spoon. Ensure no lumps remain. Stir in the drained raisins.
5. 5. Heat butter in a pan. Pour the batter in about 1 cm high. Lower the heat and cook until golden brown. Cut the pancake into quarters and flip them. Cook the other side until golden brown as well.
6. 6. Cut the pancake into bite-sized pieces. Sprinkle the pieces with 2 teaspoons of sugar. Let the sugar caramelize briefly.
7. 7. Serve the pancake on plates. Dust with powdered sugar. Repeat the process with the remaining batter. Stir the batter well before pouring each new batch, as the raisins tend to sink.
8. 8. Serve the Kaiserschmarrn traditionally with plum compote. This amount serves 4 to 6 people. Use a non-stick pan to prevent burning. Sprinkle sugar on the unsweetened side, flip, and wait half a minute. Repeat for the other side.

Nutrition per serving

• kcal: 640
• Protein: 20 g · Fett/Fat: 23 g · Carbs: 81 g