There are certain recipes that you just know were invented by accident – and this “Emperor’s Mess” has to be one of them. There’s no way to know for sure, but I’m picturing a sleep-deprived, possibly hung over cook trying to flip a pancake, and it misses the pan, breaking into pieces, so he just tears the rest of it up, and a little bit of butter and sugar later, the Kaiserschmarren was born.
Of course, it wouldn’t have had that name yet, since they would’ve had to serve it to Franz Joseph I, and he would’ve had to love it, which apparently he did. So, I think the real question is, what was it called before it got to the Kaiser? Historical questions aside, the only thing we really need to know is that this is a fun-to-make and delicious-to-eat pancake.
How to Make Kaiserschmarren
The procedure is quite simple, and there’s lots of room for variation. Here are some tips and twists for perfect homemade kaiserschmarren:
- If you like, you can use more batter in a smaller pan to get a taller, thicker, fluffier pancake.
- You can also caramelize the pieces thoroughly like I did, sacrificing some inflation for a little extra “crustification.”
- You can basically just tear and serve, which will produce bites with a softer, lighter texture.
- Lastly, and most controversially, you can add raisins to these if you want.
No matter how you adapt this recipe, I really do hope you give these Austrian torn pancakes a try soon. Enjoy!
More recipes: Try the latest and greatest recipes from Chef John!
Ingredients
-
2 large eggs, separated
-
2/3 cup all-purpose flour
-
6 tablespoons milk
-
4 teaspoons white sugar, divided
-
1/2 teaspoon vanilla extract
-
1/4 teaspoon salt
-
1/4 teaspoon lemon juice
-
2 tablespoons unsalted butter, divided
-
1 teaspoon powdered sugar for dusting (optional)
Directions
-
Combine egg yolks, flour, milk, 2 teaspoons white sugar, vanilla extract, and salt in a bowl; whisk until batter is smooth.
-
Combine egg whites and lemon juice in a glass, metal, or ceramic bowl and beat until soft peaks form. Add egg whites to yolk mixture and carefully fold in using a spatula until just combined, using as light a touch as possible.
-
Melt 1 tablespoon butter in a non-stick pan over medium heat. Transfer batter into the hot pan, cover, and cook until the bottom is golden brown and bubbles appear on the surface, about 4 minutes.
-
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.
-
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.
-
Serve immediately, dusted with powdered sugar.
Chef John
Nutrition Facts (per serving)
| 768 | Calories |
| 35g | Fat |
| 86g | Carbs |
| 24g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 1 | |
| Calories 768 | |
| % Daily Value * | |
| Total Fat 35g | 45% |
| Saturated Fat 19g | 94% |
| Cholesterol 440mg | 147% |
| Sodium 719mg | 31% |
| Total Carbohydrate 86g | 31% |
| Dietary Fiber 2g | 8% |
| Total Sugars 22g | |
| Protein 24g | 49% |
| Vitamin C 0mg | 0% |
| Calcium 186mg | 14% |
| Iron 6mg | 32% |
| Potassium 368mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
