Torn, caramelized Austrian pancake pieces brightened with lemon zest and fresh herbs, dusted with powdered sugar.
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.
Serves 4
Whisk egg yolks, flour, milk, half the sugar, lemon zest, herbs and salt together until smooth, forming a thick pancake batter.
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.
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.
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.
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.
Pile onto plates, dust generously with powdered sugar, and serve immediately with lemon wedges.
Whip the egg whites just to soft peaks — overbeaten whites make the pancake dry and won't fold in smoothly.
Tear the pancake while it's still hot in the pan; it caramelizes far better in irregular torn pieces than if cut neatly with a knife.
Serve immediately — kaiserschmarrn deflates and loses its light texture within minutes of coming out of the pan.
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.
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.
Kaiserschmarrn is closely associated with the Austro-Hungarian court and Emperor Franz Joseph I, though the exact origin story is more legend than documented fact — what is well documented is that the dish has been a staple of Austrian and Alpine mountain-hut menus since at least the late 19th century, traditionally served with fruit compote as a hearty, sweet main course rather than a breakfast side.
No — classic kaiserschmarrn is purely sweet, served with fruit compote. This lemon-herb version is a modern twist that keeps the traditional torn-and-caramelized technique but shifts the flavor slightly savory.
This usually happens if the egg whites were overbeaten or the pancake sat too long before serving. Fold gently, cook promptly, and tear and serve it right away.
Yes — cook the pancake fully on the stovetop over low heat, covered, flipping carefully once the bottom is set, though the broiler method gives a more even, fluffy rise.
Per serving (180g / 6.3 oz) · 4 servings total
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