The “torn pancake soufflé” that has become a quintessential Austrian holiday dessert can now be yours. Be sure to stock up on powdered sugar!
“A dish dear to many Austrians during their winter holidays is ‘Kaiserschmarrn’, which literally translates to ‘Emperor’s mess’ or ‘Imperial mishmash’. The legend says that Austrian Emperor Franz Joseph was very fond of this ‘torn pancake soufflé’. It usually comes with different fruity accompaniments. Serve it hot, sprinkled with powdered sugar and enjoy!”
– MARTIN WEISS, AMBASSADOR OF AUSTRIA
🇦🇹 Austria: Kaiserschmarrn
- 3 Tbsp Flour
- 3 Eggs
- 1 pinch Salt
- 1 tsp Sugar (can do more, depends on desired level of sweetness)
- Whole milk
- 1 Shot Rum optional
- Butter or ghee
- Powdered sugar
- Apple sauce, compote, or plum stew
- Add flour, salt, vanilla sugar and milk into a bowl and whisk until the dough becomes semi-solid. Carefully fold in the eggs and add the rum.
- Heat a pan and lightly melt some butter or ghee. Once the pan is hot enough, pour the batter into the pan and add the raisins (remember, this part is optional).
- Bake the pancake on the lowest heat (~275 F) with the lid on top until one side turns golden brown. Turn the pancake, pop the lid back on and continue to bake.
- Tear the pancake into pieces, sprinkle over some powdered sugar and serve the Kaiserschmarrn with apple sauce, compote, or stewed plums on the side. Enjoy!