Kaiserschmarrn (a Bavarian Pancake) Recipe!

Do you love pancakes? Try this recipe to discover a whole new way of eating pancakes.

As a world we love pancakes so much we even have a dedicated pancake day each year. Us Bavarians share the same love for pancakes as everyone, just that we have changed the recipe slightly and made it extremely delicious.

Kaiserschmarrn is a light, caramelized pancake made from a sweet batter using flour, eggs, sugar, salt, and milk baked in butter. It is a popular Austrian and Bavarian dessert, enjoyed by many. Often, it is ordered as a main course or as a shared dish due to its sheer quantity. This dish can be consumed in different variations, traditionally it is made with raisins and served with an apple sauce. Apple sauce is widely enjoyed throughout the UK, usually enjoyed with pork dishes.

The name Kaiserschmarrn stems from the words Kaiser (emperor) and Schmarrn (a scrambled or shredded dish). The emperor of the Austro-Hungarian monarchy is rumoured to have loved pastry dishes made from eggs, flour, milk and sugar, giving this dish its name.

Try this delicious recipe for you and your family, great for family events or to share with your family and friends on the weekend.

Share your dish with the Speckheim community, by using the hashtag #SpeckHeim.

Kaiserschmarrn Recipe

Serves:

4 – 6 People

Time:

Prep: 10mins

Cooking: 5mins

Ready in: 30mins

Difficulty: Easy

Ingredients:

6 eggs

350-400ml milk

180-200g ground plain flour

3 tbsp crystal sugar

2 tbsp raisins

1 packet of vanilla sugar

A splash of rum

Grated lemon rind

Salt

50g of butter (for frying)

Icing sugar and cinnamon (for dusting)

Method:

1. Take the raisins and the rum and put them into a bowl together for about 15mins.

2. Pre-heat the oven to 180°C

3. Separate the eggs and place the yolks into a bowl.

4. In the same bowl add the milk, grated lemon ring, vanilla sugar and the flour. Once completed mix this form a smooth mixture.

5. Now, take the separated egg whites and add the crystal sugar and the salt und beat them until they are firm. Take both mixtures and fold the egg whites into the dough mix.

6. Take a large oven dish and pour in the finished mixture, roughly after a minute or two add the rum-soaked raisins. Cook the underside until it is light brown, and then turn it over and continue cooking for another 6 to 8 mins until golden-brown.

7. Once this is done tear the ‘baked pancake’ into small chunks. You can achieve this best with two forks.

8. To finish the dish of place some thin butter slices, and crystal sugar on top of it and give it another couple of minutes in the oven to caramelise the Schmarrn.

9. Finally, dust the Kaiserschmarrn with icing sugar and serve with an apple sauce (store-bought or homemade)!

Guten Appetit!

Yours,

Speckheim