KaiserschmarrnShredded Austrian Pancake
This fluffy skillet pancake is torn into rustic pieces and cooked until the edges are lightly caramelized. Raisins and a dusting of sugar make it a cozy, traditional dessert or sweet lunch.
Prep
15m
Cook
15m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Batter
- 180gAll-Purpose Flour
- 300mlWhole Milk
- 3pcsEgg
- 40gWhite Sugar
- 10gVanilla Sugar
- 2gSalt
- 60gRaisin
Frying
- 60gUnsalted Butter
Serving
- 25gPowdered Sugar
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Whisk the all-purpose flour, whole milk, eggs, white sugar, vanilla sugar, and salt until smooth.
- 02
Melt part of the unsalted butter in a large pan over medium heat, pour in the batter, and scatter over the raisins.
- 03
Let the pancake set on the bottom until golden, then turn it in large pieces and continue cooking.
- 04
Tear the pancake into bite-size pieces with two spatulas, add the remaining unsalted butter, and cook until the edges are lightly caramelized.
- 05
Transfer to plates and dust generously with the powdered sugar.
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