Austrian Kaiserschmarren


  • 250 ml milk
  • 250 gr flour (optional: gluten-free)
  • 6 eggs
  • 2-3 Tbsp sugar
  • optional: raisins and rum
  • a pinch of salt
  • some oil or butter
  • some icing sugar


  1. soak the raisin in some rum
  2. separate the egg yolk and egg white
  3. mix milk, flour and salt till smooth
  4. add the sugar, the egg yolk and the raisins
  5. whip the egg white in a separate bowl till stiff and then add it slowly under the mixture
  6. heat the oil in the pan pour the mixture 2 cm high into the pan. Let it get gold brown on both side. Then divide the thick pan cake with two forks into little pieces. If you have pastry left do the same procedure again.
  7. before serving put some icing sugar on top of it.


  • traditionally you serve the Kaiserschmarren with some warm plum compote but you also can serve it with some ice cream and hot berries
  • actually it is a dessert but I personally prefer it for breakfast


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