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Oma's Kaiserschmarrn: Austrian Pancake Recipe – 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. 

Servings:

Makes 4 servings

Ingredients:

• 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

Instructions:

1. In a large bowl, mix together egg yolks, flour, milk, salt, baking powder and sugar till well mixed. Let batter stand for 10 minutes.
2. Meanwhile, beat egg whites to stiff peaks.
3. Gently fold the stiff egg whites into batter.
4. Gently fold in raisins.
5. 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.
6. Flip pancake, adding 2 tablespoons of butter, and continue to cook on other side until browned.
7. Using two forks, tear pancake into bite-size pieces and continue cooking briefly.
8. Serve, dusted with powdered sugar. Tastes great served with fruit or fruit sauce.

Notes/Hints:

• 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