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Kaiserschmarrn (Austrian Torn Pancakes)

Blossom Lady
Jan 03, 2022 07:29 AM
Kaiserschmarrn (Austrian Torn Pancakes)

The famous torn pancakes originating in Austria and enjoyed throughout Bavaria, this traditional Kaiserschmarrn recipe features pillowy soft torn pieces of pancakes studded with rum-soaked raisins (optional) and served with powdered sugar and your choice of fruit preserves, berry jam or applesauce!

Here is a special treat my mom used to make for us growing up in Germany. It’s also served at the annual Oktoberfest in Munich where the huge fairytale castle-like tent called Café Kaiserschmarrn is set up and seats 400 people eagerly awaiting the famous confection. Enjoyed throughout Austria and Bavaria as both a dessert or lunch, Kaiserschmarrn is quick to make and a thorough delight to eat! While no one knows for sure exactly how the dish came about, most food historians believe it originated with Emperor Francis Joseph I of Austria and his wife Elisabeth of Bavaria. Thus Austrians and Bavarians both rightfully claim Kaiserschmarrn as their own. Kaiserschmarrn is a traditional dessert but it is also commonly eaten for brunch or lunch as a main course.

Serve with a dusting of powdered sugar accompanied by fruit preserves or compote (plum compote, called Zwetschgenröster, is traditional), berry jam, or applesauce. You can also add a dollop of whipped cream if you like.


  • 3 tablespoons raisins
  • 3 tablespoons rum
  • 1 cup plus 2 tablespoons all-purpose flour
  • 1/8 teaspoon salt
  • 3 large egg yolks
  • 1/4 cup granulated sugar
  • 1 teaspoon quality pure vanilla extract
  • 3 large egg whites
  • 3 tablespoons unsalted butter
  • 1 tablespoon granulated sugar
  • powdered sugar, fruit preserves/compote, berry jam, applesauce , for serving
Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
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