Kaiserschmarrn ~ Austrian Pancake Recipe ~ Oma's German Torn Pancakes
Kaiserschmarrn, aka Torn or Scrambled Pancakes, are among those homemade pancakes recipes that will remind you of Oma's kitchen. Served at breakfast, lunch, or a light supper, you'll find it a reminder of Oma's kitchen. Yummy, yummy!
This is real traditional German pancake dish that actually stems from Austria, but ... shhhh ... we won't tell.
Makes 4 servings
- 4 large eggs, separated
- ¾ cup (98 grams) all purpose flour
- ½ cup (120 milliliter) milk
- pinch salt
- 1 teaspoon (4 grams) baking powder
- 2 tablespoons (26 grams) granulated sugar
- 4 ounces (113 grams) raisins
- 4 tablespoons (56 grams) butter, divided
- powdered sugar to sprinkle over pancakes
- In a large bowl, mix together egg yolks, flour, milk, salt, baking powder and sugar till well mixed. Let batter stand for 10 minutes.
- Meanwhile, beat egg whites to stiff peaks.
- Gently fold the stiff egg whites into batter.
- Gently fold in raisins.
- In a large frying pan, melt 2 tablespoon of the butter over medium heat. Pour in the pancake batter into the hot pan and fry until golden brown on the bottom.
- Flip pancake, adding 2 tablespoons of butter, and continue to cook on other side until browned.
- Using two forks, tear pancake into bite-size pieces and continue cooking briefly.
- Serve, dusted with powdered sugar. Tastes great served with fruit or fruit sauce.
- You can omit the raisins
- Or, you can soak those raisins in rum first, then add the drained raisins to the batter.
- Add 1 teaspoon vanilla sugar or ½ teaspoon vanilla extract, if desired
- Another perfect "pancake" dish for breakfast, lunch, buffets and supper is the German apple pancake that's made in the oven. So goood as well!
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10.07.2021 revision update