Kaiserschmarrn - Viennese Sugared Pancakes

Sugared Pancakes aka „Kaiserschmarrn“ is a very classic and sweet Austrian dish, wich is not only eaten as dessert, but also for lunch and dinner (or any other time of the day). It’s sort of a fluffy thick pancake which is all „messed up“ in the pan and typically served with plum compote or applesauce and mixed with raisins.

Legend says, that Emperor (=Kaiser) Franz Josef (husband of Empress Sisi) loved his sweet desserts after lunch, but one day, the cook messed up the pancakes. The Emperor liked the newborn dessert so much, that it was finally named after him. There are a few other legends, one of them referring to Empress Sisi’s and her obsession with dieting. She seemed to dislike the rich dessert, and therefore the annoyed Emperor ate it up, saying “Now let me see what ‚Schmarren‘ our chef has cooked up.”

A „Schmarrn“ in Austria and Southern Germany also means something like „nonsense“ or something which is really messed up…

Anyway, here comes a (slightly) more healthy version of the imperial sugared pancakes:

01 Kaiserschmarrn - Viennese Sugared Pancakes

[ingredients title=“Ingredients“]

  • 2 eggs
  • 1 tablespoon sugar
  • 1 pinch of salt
  • 125 ml milk
  • 40g flour ( about 3 level tbsp )
  • 5 tablespoons oatmeal
  • 4 tablespoons butter
  • possibly icing sugar
  • raspberries or other berries to taste (fresh or frozen)
  • mint (dried or fresh)


02 Kaiserschmarrn - Viennese Sugared Pancakes

How to do the sugared pancakes

  1. Separate the eggs and beat the egg white with the salt and a bit of sugar until stiff
  2. Mix the egg yolks with the flour, the oatmeal, the remaining sugar and the milk and stir or mix well. Then let it rest for about 15 minutes. Now you can see if more milk or flour is required. The dough should be as thick as pancake’s dough – that is, the dough should drop very slowly, if you let it drop, for example, from a spoon.
  3. Carefully mix in the beaten egg white
  4. Heat 3 tablespoons of butter (or oil, or margarine) in a pan and fill the dough into the pan. Bake slowly at medium to lower temperature. If the pan has a lid, you can slip on the lid, which helps with baking the dough. With the help of the lid you then reverse the thick pancake. That is, let the dough slip from the pan onto the lid, and then throw it back into the pan and let it fry on the other side. When crisp on both sides, „tear“ the dough apart (mess it up!), add a tablespoon of butter and fry again for a minute or so, while stirring.
  5. For the mint and raspberry sauce I’ve simply put some frozen berries into the microwave and sprinkled it with dried mint. If you want you can add sugar. For the ones eager to try out new things, you can add some chopped rosemary or fennel seeds instead of the mint. Then the sauce should be prepared beforehand and let rest, so that the flavoring is stronger.
  6. Served with powdered sugar – yummy!

03 Kaiserschmarrn - Viennese Sugared Pancakes

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