When Nate and I were in Berlin a few summers ago, the hotel we stayed in served the most amazing breakfast every morning. One of the items they served was Kaiserschmarrn, or Emperor’s Pancakes, a traditional Austrian dessert…which happens to be very delicious as a breakfast or brunch food.
The version our hotel served was oh so delicious. There are many recipes out there with various techinques, so I’ve decided to make this one of my culinary quests…to recreate those pancakes we had in Berlin.
Today is Attempt #1 at Kaiserschmarrn. It was a good attempt. Not quite like the version we had in Berlin, but I like this recipe on its own merits. The pancakes came out with a nice texture and I was popping kaiserchmarrn like candy.
Kaiserschmarrn is often served with plumb sauce - a delicious combination indeed! I shared a great recipe for stewed plums with you a few weeks ago which I would highly recommend using with this recipe.
So, here is Take 1 of Jane’s Kaiserschmarrn Journey!
Kaiserschmarrn (aka Emperor’s Pancakes)
A combination of several recipes I found online
- 2 C flour
- 1 C milk
- pinch salt
- 4 eggs, separated
- 1/4 C butter
- 1/4 C sugar
- 1/2 C butter
- 1/2 C raisins (traditional, but optional)
- 2 T powdered sugar
Mix flour and milk together. Add salt. Stir in egg yolks, 1/4 C butter and raisins (if using). Beat egg whites in a separate bowl with the sugar until peaks form. Melt 1/2 C butter in a 12 inch skillet that can be placed in the oven. Add egg whites to the flour mixture and pour batter into pan. Bake at 375 degrees F for 18 minutes (I baked mine for 20 minutes, but it was 2 minutes too long). Sprinkle with powdered sugar and serve with plum sauce.
Since this recipe calls for baking all the batter at once the entire duration of cooking, you end up with one giant pancake, which I cut into little triangles like so.