Delicious Kaiserschmarrn pancakes are served in almost all Tyrolean inns, alpine restaurants and even in sophisticated restaurants. "Fluffy" Kaiserschmarrn pancakes are among the most popular and most well-known hot desserts in Austria. Even Emperor Franz Josef enjoyed Kaiserschmarrn pancakes for pudding.
Ingredients for Kaiserschmarrn pancakes from the Kitzbüheler Alpen - for around 4 people
Butter for frying
Sugar to sprinkle over (icing sugar)
Sugar (for the batter)
Raisins (depending on what you prefer - a lot, or not so many)
Method for preparing this Tyrolean speciality dish
Separate the egg yolk and the white. Whisk the egg whites until stiff. Mix the yolks, flour, sugar, vanilla sugar, salt and milk to a thick dough consistency. Stir in a pinch of baking soda and add the raisins. Fold the stiff egg whites into the dough. Melt the butter in a pan, fry the dough on a low heat until golden. Flip the mixture and tear into pieces with two forks. Cook through. Serve your Kaiserschmarrn pancakes with some icing sugar. They go particularly well with plum compote, apple puree or cranberries. TIP: Do not use very fresh eggs. Kaiserschmarrn pancakes don't taste as nice when they are made with them.
More recipes and culinary tips from the Kitzbüheler Alpen