Austrian Lemon Herb Kaiserschmarrn (Savory-Sweet Pancake)

About This Recipe

Kaiserschmarrn, the shredded, caramelized pancake said to have been created for Emperor Franz Joseph I, is normally a purely sweet dish served with stewed plums or applesauce. This version keeps the classic torn-and-caramelized technique but leans the batter toward lemon zest and a touch of fresh herbs like thyme or chive, giving it a brighter, slightly savory edge while staying close enough to the original that it's still unmistakably kaiserschmarrn rather than a different pancake altogether. The batter is enriched with separated eggs, the whites whipped to soft peaks and folded in last, which is what gives kaiserschmarrn its characteristic light, souffle-like rise in the pan. Once the pancake sets on the bottom, it's torn into rough pieces directly in the pan with two forks and tossed with butter and sugar until the edges caramelize into golden, slightly crisp bits amid the pillowy interior. A generous dusting of powdered sugar and a squeeze of lemon at the table finish it the traditional way.

Ingredients

Serves 4

• 4eggs(separated)
• 1 cupall-purpose flour
• 1 cupwhole milk
• 3 tbspgranulated sugar
• 1 tsplemon zest
• 1 tspfresh thyme leaves(or 1 tbsp chopped chives)
• 0.25 tspfine sea salt
• 3 tbspbutter
• 2 tbspraisins(optional, soaked in rum)
• 2 tbsppowdered sugar(for dusting)
• 1lemon(cut into wedges)

Instructions

1. 1

   Make the batter

   Whisk egg yolks, flour, milk, half the sugar, lemon zest, herbs and salt together until smooth, forming a thick pancake batter.

2. 2

   Whip the whites

   In a clean bowl, whip the egg whites with the remaining sugar to soft peaks. Fold gently into the batter in two additions, keeping as much air as possible.

3. 3

   Cook the base

   Melt half the butter in a large ovenproof skillet over medium heat. Pour in the batter, scatter with raisins if using, and cook 3-4 minutes until the bottom is golden and the edges set.

4. 4

   Finish under the broiler

   Transfer the skillet to a 200C (400F) oven or under a broiler for 4-5 minutes until the top is puffed and just set but still soft.

5. 5

   Tear and caramelize

   Using two forks, tear the pancake into rough bite-sized pieces directly in the pan. Add the remaining butter and toss over medium-high heat 2-3 minutes until the edges caramelize golden brown.

6. 6

   Serve

   Pile onto plates, dust generously with powdered sugar, and serve immediately with lemon wedges.

Variations

• •

  Classic sweet version: omit the herbs and lemon zest and serve with stewed plums (zwetschkenroster) or applesauce.

• •

  Nutty finish: scatter with toasted sliced almonds along with the powdered sugar.

• •

  Fruit-forward: fold in fresh blueberries or diced apple before tearing the pancake.

Storage

Best eaten immediately; it does not reheat well since the caramelized texture softens. If needed, store leftovers covered in the fridge up to a day and reheat briefly in a hot skillet with a little butter.

Frequently Asked Questions