These Kaiserschmarrn (Emperor’s Mess Pancakes)– Austrian Pancakes are my take on the classic Alpine dessert. Kaiserschmarrn get their name from the words Kaiser meaning emperor and Schmarren which is a word to describe shredded or scrambled food. These pancakes are light and caramelized and are made from a sweet batter made with flour, eggs, sugar, salt, and milk, baked in butter. The pancake is broken up while cooking, similar to scrambled egg.
Start by making a batter from flour, milk, eggs and melted butter. Cook in a large skillet. Once browned on one side, flip the pancake using a spatula or by shaking the pan and flipping if you dare! After a minute or two break the pancake into pieces using two forks. Flambé the pieces by setting rum alight in the pan. Once the flames die down, add apple or cranberry compote and serve in the skillet.
To make Kaiserschmarrn – Austrian Pancakes, you will need the following ingredients:
Place 1 cup of all-purpose flour, 1 cup of whole milk, 3 eggs and melted unsalted butter in a large bowl with a pinch of sea salt and whisk well.
Leave the batter to rest at room temperature for 20-30 minutes.
Place grape seed oil in a large, well-seasoned frying pan over medium heat and heat until it shimmers.
Pour the batter into the pan and leave it sit untouched, until slightly brown on the bottom.
Flip the pancake using a spatula or by shaking the pan. Continue to cook for about 2 minutes until brown on the other side.
Use two forks to coarsely chop the pancake into 1-2-inch pieces.
Add a liberal sprinkle of confectioners’ sugar.
Flambé the pancake with 2 tablespoons of rum.
Serve the Kaiserschmarrn straight from the pan with apple or cranberry jam or compote. Enjoy!
You will not believe how delicious these Kaiserschmarrn – Austrian Pancakes are! They happen to be really fun to make too! Try them soon and come back to leave a comment letting me know how you get on!
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