German Kaiserschmarrn (Shredded Pancake) with Browned Butter

About This Recipe

Kaiserschmarrn is a fluffy, shredded pancake dessert popular across southern Germany and Austria, cooked as one thick pancake in a skillet, then torn into pieces with two forks and caramelized further in butter until the edges turn deeply golden. Legend attributes its origin to the Austrian Emperor Franz Joseph's kitchen, though the exact story varies by teller. The batter is enriched with separated eggs, the whites whipped to soft peaks and folded in gently, giving the pancake its signature airy, souffle-like lift before it's torn apart. Browning the butter in the pan before pouring in the batter, and again when caramelizing the torn pieces, builds a nutty depth that a plain buttered pancake wouldn't have. Dusted generously with powdered sugar and traditionally served with a tart plum compote (Zwetschgenröster) or applesauce, Kaiserschmarrn is meant to be a shared dessert, torn apart at the table rather than served in neat individual portions.

Ingredients

Serves 4

• 4eggs(separated)
• 1 cupall-purpose flour
• 1 cupmilk
• 3 tbspgranulated sugar(divided)
• 0.25 tspfine sea salt
• 1 tspvanilla extract
• 0.33 cupraisins(optional)
• 6 tbspunsalted butter(divided)
• 2 tbsppowdered sugar(for dusting)
• 1 cupapplesauce or plum compote(for serving)

Instructions

1. 1

   Make the batter

   Whisk egg yolks, flour, milk, half the sugar, salt and vanilla into a smooth batter. Stir in raisins if using.

2. 2

   Whip the whites

   Beat egg whites with remaining sugar to soft, glossy peaks, then gently fold into the batter in two additions.

3. 3

   Cook the pancake

   Melt 3 tbsp butter in a large ovenproof skillet over medium heat until foaming. Pour in the batter and cook 3-4 minutes until the bottom is golden and set around the edges.

4. 4

   Finish under broiler

   Transfer the skillet to a preheated broiler for 3-4 minutes until the top is puffed and golden.

5. 5

   Tear and caramelize

   Using two forks, tear the pancake into rough pieces directly in the pan. Add remaining butter and cook 2-3 minutes, tossing, until the pieces caramelize at the edges. Dust with powdered sugar and serve with applesauce or plum compote.

Variations

• •

  Soak the raisins in rum for 20 minutes before adding for a more traditional, boozy version.

• •

  Serve with fresh berries instead of applesauce for a lighter, fruitier finish.

• •

  Add a pinch of cinnamon to the batter for extra warmth.

Storage

Best eaten immediately while warm and fluffy; it doesn't reheat well since the texture relies on being fresh from the pan. Leftovers can be gently warmed in a skillet but will lose some airiness.

Frequently Asked Questions