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Kaiserschmarrn

  • Wet Mix
    • 2 Egg Yolks
    • 80 g Flour
    • 90 g Milk
    • 2 t White Sugar
    • 1/2 t Vanilla Extract
    • 1/4 t Medium-Grain Salt
  • 2 Egg Whites
  • 1/4 t Lemon Juice or Vinegar
  • 1 T Unsalted Butter, for frying
  • 2 t White Sugar, divided
  • 1 T Unsalted Butter, for finishing
  • 1 t Powdered Sugar, for dusting
  1. Whisk wet mix. Combine egg yolks, flour, milk, white sugar, vanilla extract, and salt in a bowl. Whisk until batter is smooth.
  2. Beat egg whites. Combine egg whites and lemon juice in bowl, and beat until soft peaks form.
  3. Fold egg whites into wet mix. Add egg whites to wet mix, and gently fold in using a spatula until just combined.
  4. Cook. Melt butter in a frying pan over medium heat. Transfer batter into the hot pan, cover, and cook 4 minutes until the bottom is golden brown and bubbles appear on the surface.
  5. Chop. Use a spatula to cut the pancake into 4 sections and flip over. Cover and cook for another minute. Use 2 spatulas to tear or cut the pancake into 1 to 2 inch pieces.
  6. Finish. Add remaining butter in little pieces to the pan and sprinkle with remaining 2 teaspoons white sugar. Cook tossing and stirring for a few minutes until pancake pieces are lightly caramelized at the edges.
  7. Serve immediately, dusted with powdered sugar.

  1. Mitzewich, John. "Kaiserschmarren - Austrian Torn Pancakes." Food Wishes. 24 April 2023. ↩