Prepare Kaiserschmarrn: This trick makes it particularly fluffy

Make Kaiserschmarrn yourself
This trick makes it particularly fluffy

© from my point of view / Shutterstock

The perfect Kaiserschmarrn is slightly browned on the outside and nice and airy on the inside – there is a little trick to make it happen. Here you can find out what to look out for.

Kaiserschmarrn is an absolute classic of Austrian cuisine and also extremely popular in this country – and rightly so, because the delicious pastry is a real comforter and Tastes good both as a dessert and as a sweet main course. With our recipe you can easily make the Schmarrn yourself.

Kaiserschmarrn: Ingredients for 2 servings

  • 2 eggs
  • ½ vanilla pod
  • 2 tbsp sugar
  • 1 pinch of salt
  • 200 ml of milk
  • 150 g of flour
  • 2 tbsp raisins
  • 2 tbsp clarified butter
  • Powdered sugar (for dusting)

Preparation time: 35 minutes

Make Kaiserschmarrn yourself: that's how it works

  1. First separate the eggs. Cut the vanilla pod lengthways and scrape out the pulp with a knife. Beat the egg yolks, sugar, salt and vanilla pulp with the hand mixer for about 5 minutes until light and creamy. Stir in the milk. Sift the flour over it and fold in loosely together with the raisins. Beat the egg whites until stiff and fold into the dough with a whisk.
  2. Heat a little clarified butter in a pan and pour 1/3 of the batter into it. Bake over medium heat for about 2 minutes, until the dough has risen and the underside is a little browned.
  3. Let the Schmarrn slide onto a plate, add some clarified butter to the pan and bake the Kaiserschmarrn on the other side for 2 minutes. Tear it to pieces with two forks. Keep warm and fry the other two servings in the same way. Finally dust with powdered sugar.

Tip: Applesauce or plum compote, for example, tastes good with it.

This trick makes the dough particularly loose

The trick for a fluffy Kaiserschmarrn is to separate the eggs – as described in our recipe -, to beat the egg white until stiff and Carefully fold the egg whites under the batter. Sometimes a dash of mineral water or some baking powder is added to the dough to make it nice and loose.

As an alternative form of preparation you can only use the dough Let it set briefly in the pan and then bake the Kaiserschmarrn in the oven for 8-10 minutesuntil it is golden brown on top – this way the dough will rise even better. When dividing up, you should be careful not to crush the junk, but rather tear it apart with the help of two forks. Incidentally, it is not advisable to reheat the pastry, as this would affect the consistency and taste.

Classic Kaiserschmarrn is too boring for you? No problem! You can, for example Spice it up with raisins pickled in rum or refine it with caramelized sugar. The dough can also be modified: why not try our semolina pancake or this hazelnut pancake with ground nuts. And as a hearty variant, we recommend you Brussels sprouts scratched with beetroot salad – a vegetarian delicacy that is ready in just 30 minutes!