Kaiserschmarrn — torn Austrian pancake with stewed plums

i. Origin & history

Kaiserschmarrn is reportedly named for Emperor Franz Joseph, who liked it so much it was named for him. It is Austrian comfort food par excellence and a fixture of mountain ski-lodge menus.

ii. Ingredients

Makes 4 servings · scroll the side panel to adjust

• 4 eggs, separated
• 60 g caster sugar
• Pinch salt
• 100 g plain flour
• 250 ml whole milk
• 30 g raisins
• 30 g unsalted butter
• Icing sugar
• 400 g pitted plums, stewed with 60 g sugar and cinnamon

iii. Method

1. Whisk yolks with half the sugar and salt; fold in flour and milk to a smooth batter.
2. Whip whites; add remaining sugar; whip to stiff glossy peaks. Fold into batter with raisins.
3. Melt butter in a wide oven-safe pan. Pour in batter; cook 4 min over medium heat until golden on the bottom.
4. Slide pan into a hot oven (200 °C) for 5 min until puffed.
5. Tear into rough chunks with two forks. Dust with icing sugar.
6. Serve with hot stewed plums.

iv. Tips & common mistakes

• Use the freshest ingredients you can. The recipe relies on them.
• Read the method through first. Several steps must be ready in advance.
• Season patiently. Sweetness and salt are tuned at the end, not the start.

v. Variations

Apfelschmarrn includes apple chunks. Topfenschmarrn includes quark. Salzburger Nockerl is the close souffléed cousin.

vii. More from Austrian & German

• Apfelstrudel — apple strudel
• Topfenstrudel — quark strudel
• Aebleskiver — Danish filled pancakes
• Flaugnarde — French stone-fruit cake
• Punschkrapfen — rum-pink petit fours
• Schneeballen — fried snowballs