Legend says that Austrian Emperor Franz Joseph was very fond of Kaiserschmarrn, which translates to “emperor’s mess” or “imperial mishmash.” A quintessential Austrian holiday dish, the torn pancake soufflé is served hot with fruity accompaniments and sprinkled with powdered sugar.
🇦🇹 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!
Courtesy of Tirol Werbung