Kaiserschmarrn — Emperor's Pancake
A thick, torn and caramelised pancake with raisins, dusted in icing sugar and served with plum compote — Austria's most beloved dessert with a royal history.
About This Recipe
Kaiserschmarrn (Kaiser's Nonsense or Emperor's Mess) is Austria's most beloved dessert: a thick, enriched pancake batter is cooked until set on the underside, then torn into irregular chunks with two forks (the 'mess') and caramelised in butter and sugar until each piece has golden, slightly crispy edges. The result is a pile of rich, fluffy, slightly caramelised pancake pieces dusted generously with icing sugar, served with warm Zwetschkenröster (plum compote). Legend connects the dish to Emperor Franz Joseph I, who supposedly created it by accident or had it made for him, and the combination of elegant name and deliberately chaotic presentation has delighted Austrians for over 150 years.
Ingredients
Serves 4
- 4eggs(separated)
- 200 mlwhole milk
- 120 gplain flour
- 2 tablespoonssugar
- 1 pinchsalt
- 1 teaspoonvanilla extract
- 50 graisins(soaked in rum if desired)
- 40 gbutter
- 2 tablespoonssugar(for caramelising)
- 3 tablespoonsicing sugar(to dust)
- 400 gplums or damsons(for compote)
- 50 gsugar(for compote)
Instructions
- 1
Make plum compote
Simmer halved and pitted plums with sugar and a tablespoon of water for 10 minutes until jammy. Set aside.
- 2
Make the batter
Whisk egg yolks with milk, flour, sugar, salt and vanilla until smooth. Whip egg whites to stiff peaks. Fold gently into the yolk mixture.
The whipped egg whites create the characteristic airy, fluffy texture — fold carefully to preserve as much volume as possible.
- 3
Cook and tear
Melt butter in an ovenproof pan. Pour in batter and scatter raisins. Cook on medium heat for 3 minutes until set underneath. Transfer to a 200°C oven for 8 minutes until puffed and golden. Remove and immediately tear into irregular pieces with two forks.
- 4
Caramelise and serve
Return torn pieces to the pan over high heat. Scatter over 2 tablespoons of sugar. Toss for 2 minutes until pieces are lightly caramelised. Dust generously with icing sugar. Serve immediately with warm plum compote.
Pro Tips
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The egg whites must be folded gently — deflating them produces a flat, dense result.
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The tearing step should be enthusiastic — irregular chunks are authentic, not a mistake.
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Kaiserschmarrn must be served immediately from the pan — it collapses quickly.
Variations
- •
Apple compote instead of plum is equally traditional.
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Some recipes add lemon zest to the batter.
Storage
Cannot be stored — make and serve immediately.
History & Origin
Kaiserschmarrn's origin legend involves Emperor Franz Joseph I, who reigned from 1848 to 1916. The most popular version says it was accidentally created by a cook who tore a pancake while flipping it, then caramelised the pieces to salvage it — and the Emperor loved it. Another story says it was made for Empress Elisabeth (Sisi) but deemed too inelegant for her tastes. Whatever its origin, Kaiserschmarrn was codified as a Viennese specialty in the 19th century and remains Austria's most beloved dessert.
Frequently Asked Questions
What if I don't have an ovenproof pan?
You can cook the batter entirely on the stove — cover the pan after pouring the batter and cook on low heat for 6–8 minutes until fully set. The result is slightly less fluffy but still excellent.
Nutrition Facts
Per serving (280g / 9.9 oz) · 4 servings total
Time Summary
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