Juicy Homemade Kaiserschmarrn (Printable Version)
Soft, fluffy pancakes torn in chunks with fruit, butter, and sugar, served warm for a comforting treat.
# What You'll Need:
→ Batter
01 -
3 large eggs, separated
02 -
240 ml whole milk
03 -
100 g all-purpose flour
04 -
2 tablespoons granulated sugar
05 -
1 pinch fine sea salt
→ Filling
06 -
1 medium apple or ripe pear, peeled and thinly sliced
07 -
1–2 tablespoons raisins, soaked in rum or water (optional)
→ For Frying and Serving
08 -
2 tablespoons unsalted butter
09 -
Powdered sugar, for dusting
10 -
Fruit compote or jam, such as plum or apple, to serve
# Steps To Follow:
01 -
In a mixing bowl, whisk egg yolks with milk, flour, sugar, and salt until a smooth, lump-free mixture forms.
02 -
In a clean bowl, beat egg whites until they reach stiff peaks.
03 -
Carefully fold the beaten egg whites into the yolk mixture, maintaining as much air as possible.
04 -
Heat 1 tablespoon butter in a large nonstick or cast iron skillet over medium heat. Pour the batter into the pan, then scatter apple or pear slices and optional soaked raisins evenly over the surface.
05 -
Cover the pan loosely and cook for 4–5 minutes, until the base is golden and the top has just set.
06 -
Using spatulas or forks, break the pancake into large, rustic pieces. Add the remaining butter, gently turn the pieces, and caramelize for 2–3 minutes until golden brown all over.
07 -
Transfer to serving plates, dust generously with powdered sugar, and serve immediately with fruit compote or jam alongside.
# Notes and Tips:
01 -
For extra depth of flavor, soak raisins in a splash of rum before adding to the batter.
02 -
Do not overmix the batter after adding egg whites to keep the texture light and airy.