Kaiserschmarrn

Name: Kaiserschmarrn
Prep time: 40 min
Total time: 40 min
Yield: Serves 6-8
Ingredients: 100g raisins; 60ml schnapps, kirsch or rum; 250g plain flour; 6 medium free-range eggs, separated; 3 tbsp caster sugar; 1 tsp vanilla extract; Finely grated zest 1 lemon; 350-400ml whole milk; 50g unsalted butter; Icing sugar to dust; Plum or raspberry compote to serve

Published: 11 Feb 16
Updated: 18 Mar 24

Kaiserschmarrn is an Alpine recipe that literally translates as ‘Emperor’s mess’: it’s a deep fluffy pancake full of boozy raisins. It’s not what you might expect to cook on Pancake Day, but it certainly makes a decadent dessert, especially dusted with a thick layer of icing sugar.

For another more unusual Pancake Day recipe, take a peek at this sweet Dutch baby.

Easy
January 2016

Test kitchen approved

Serves 6-8
Hands-on time 40 min

For another more unusual Pancake Day recipe, take a peek at this sweet Dutch baby.

Nutrition: per serving

Calories: 331kcals
Fat: 11.3g (5.5g saturated)
Protein: 10.7g
Carbohydrates: 41.8g (17.9g sugars)
Fibre: 1.6g
Salt: 0.4g

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Ingredients

100g raisins
60ml schnapps, kirsch or rum
250g plain flour
6 medium free-range eggs, separated
3 tbsp caster sugar
1 tsp vanilla extract
Finely grated zest 1 lemon
350-400ml whole milk
50g unsalted butter
Icing sugar to dust
Plum or raspberry compote to serve

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Method

Put the raisins into a small pan with the schnapps/kirsch/rum and heat gently. Take off the heat and set aside for at least 15 minutes to allow the raisins to soften and plump up.
Meanwhile, sift the flour into a mixing bowl and add a pinch of salt. Make a well in the centre and add the egg yolks, sugar, vanilla and lemon zest. Stir, adding the milk gradually, until you have a smooth batter, thicker than double cream.
Whisk the egg whites in a separate clean bowl to form stiff peaks, then gently fold them into the batter in a figure-of-eight motion, using a large metal spoon or balloon whisk.

Heat the oven to 200°C/180°C fan/ gas 6. Melt the butter in a large, deep, ovenproof non-stick pan (about 30cm in diameter) over a low heat. Pour in the batter (it will be very thick) and, after a couple of minutes, when you can see it starting to set around the edge, scatter the raisins and the alcohol over the top. Once the underside is golden brown and the pancake is cooked halfway through (use a small knife to cut into it), pop it into the oven for 5-7 minutes until golden on top.
Using a knife and fork, cut it into small, thin pieces – don’t worry if it’s still a little soft in the centre. Pop it back in the oven for 4-6 minutes.
Scoop onto a warmed serving plate and dust thickly with icing sugar. Serve immediately with plum or raspberry compote.