Kaiserschmarrn
Cloud-like bits of fluffy pancake, golden-browned to perfection and dusted with a snowy layer of sugar to warm your soul.
30 min
Easy
Austriaca
2 servings
The story behind
The first time I had this was in a mountain hut in the Austrian Alps after a never-ending hike. They told me Emperor Franz Joseph loved these 'scrambled' pancakes because, as the legend goes, a chef accidentally tore a pancake and ended up creating a masterpiece. It’s the dessert with the most personality I know—it doesn't try to be perfect; it just tries to be delicious. I personally love whipping this up for a cozy Sunday afternoon snack when it's chilly outside; the smell of butter and vanilla filling the house is just unbeatable. It’s best served with apple or plum compote and a side of Viennese coffee or a thick hot chocolate. It’s honestly like a hug on a plate!
Instructions
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1In a large bowl, whisk the yolks with the milk, sugar, salt, and flour until the batter is smooth.
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2In a separate bowl, beat the egg whites until stiff peaks form, then gently fold them into the batter to keep it airy.
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3Melt the butter in a skillet over medium heat and pour in the whole batter. Sprinkle the raisins on top now if you're using them.
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4Let it brown on the bottom for a few minutes, then use a spatula to cut it into quarters so you can flip it more easily.
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5Once cooked on both sides, start tearing it into irregular bite-sized pieces with your spatula while it finishes browning.
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6Dust generously with powdered sugar before serving and enjoy it while it's nice and hot.
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