Kaiserschmarren (Austrian Pancakes)

Adapted from Wolfgang Puck

(untested recipe)

  • 8 large eggs, separated
  • ½ cup dark raisins
  • 1 vanilla bean, or 1 tablespoon vanilla extract
  • 6 tablespoons rum
  • 2 cups crème fraîche
  • 1/4 cup all-purpose flour (GF flour works well)
  • 1/8 teaspoon kosher salt
  • ¼ teaspoon cream of tartar
  • 1 ½ cups granulated sugar, separated
  • 4 tablespoons unsalted butter, at room temperature, for brushing
  • Sugar, to coat baking dish
  • Strawberry sauce, for serving (recipe below)
  • Confectioner’s sugar, for serving

  1. Set oven rack in the center of the oven. Pre-heat the oven to 425-F.
  2. Separate egg yolks and egg whites into 2 bowls.
  3. Meanwhile, put the raisins and rum in a small bowl and steep for about 10 minutes.
  4. Put the crème fraîche, ½ cup (100g) of the sugar, egg yolks, raisins, and 1 tablespoon of the rum in a mixing bowl. Whisk until blended. Stir in the flour.
  5. Put the egg whites in a large, clean mixing bowl. Add the cream of tartar and salt. With a hand-held electric mixer on medium speed, beat until thick and foamy. Then, still beating, gradually add 1 cup (200g) of the sugar. Continue beating until soft peaks form when the beaters are lifted out.
  6. Drop a large scoop of the egg whites into the egg yolk batter. Using a rubber spatula, gently fold the whites into the batter to lighten it. Then, add the remaining egg whites into the batter and gently fold it in just until incorporated.
  7. Coat a medium ovenproof baking dish or skillet with the butter. Sprinkle in some sugar and shake and rotate to coat the butter. Tap out any excess sugar.
  8. Pour batter into the prepared baking dish. Smooth the top. Bake in the pre-heated oven until puffed, golden brown on top, and springy to a gentle touch at the center, 10 to 12 minutes.
  9. To serve, pour strawberry sauce over the bottom of a plate, and scoop spoonfuls of pancake over top. Sprinkle with confectioner’s sugar.

Strawberry Sauce

  • 1 ½ lb strawberry, small strawberries, hulled, or hulled and halved large berries, 4 cups total
  • ½ vanilla bean, or 1 1/2 teaspoons vanilla extract
  • ¼ cup orange juice
  • ¼ cup granulated sugar
  • 1 tablespoon lemon juice
  • star anise, whole, as desired
  • 1 cup confectioners sugar, for serving

  1.  in a medium skillet stir together strawberries, lemon juice, ¼ cup (50g) sugar, orange, vanilla, and star anise.
  2. Cook over medium-low heat, stirring to help the sugar dissolve and mashing a few of the strawberries to help thicken the sauce.
  3. Divide the compote among the serving plates.
  4. With a large serving spoon, scoop up large dollops of the Kaiserschmarren, distributing them evenly on top of the sauce.
  5. Dust generously with confectioners sugar. Serve immediately.

Rating: 5 out of 5.

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