Caramelized Imperial Pancake (Kaiserschmarrn)

Whether you add rum-soaked raisins to the imperial pancake (original Kaiserschmarrn) or as we like to call it at home, is your decision. You can also decide for yourself what you will enjoy it with: jam, chocolate spread, compote, or apple sauce. Our only advice is to follow the recipe below, as the result will simply amaze you.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 25 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 4 pieces Egg, fresh

  • 50 g Sugar, white

  • 500 ml Milk, whole milk

  • 220 g Flour, Wheat, bread flour

  • 1 pinch Salt, table

  • 0.25 teaspoons Baking powder

  • 2 spoons Butter, unsalted

  • 1 spoon Powdered sugar

Steps

  1. Separate the egg whites and yolks into two bowls. Add milk, salt, and half of the sugar to the yolks and mix into a frothy mixture. Gradually add the flour, mixed with baking powder.

  2. Beat the egg whites with a hand mixer. When they start to foam, gradually add the remaining sugar while mixing and beat until stiff peaks form. Gently fold the egg whites into the yolk mixture in two or three parts. Mix gently and slowly so that the mixture remains light and fluffy.

  3. Melt half of the butter in a pan. Then, using a ladle, pour enough batter into the pan so that the imperial pancake is about 1 centimeter thick. Cook over low heat, and when the pancake is golden brown on the bottom, use a blunt spatula to divide it into quarters and carefully flip each one. Wait until the quarters are browned on the other side, then use the spatula to cut or tear them into smaller pieces and mix them around.

  4. Use the spatula to make space in the center of the pan, pushing the pancake pieces to the edge. Increase the heat and add the remaining butter to the center of the pan, then sprinkle powdered sugar over it. When it starts to caramelize, mix it with the pancake pieces so that everything is nicely coated with buttery caramel and a crispy crust forms.

  5. Serve the pancake on plates and optionally sprinkle with more powdered sugar. Serve with apple sauce, compote, or jam.

Nutrition Information (Per 100g)

  • Calories: 276.38 kcal
  • Fat: 8.59 g
    • Saturated Fat: 3.87 g
  • Carbohydrates: 36.38 g
    • Sugars: 9.77 g
  • Protein: 9.6 g
  • Fiber: 0.67 g

Advice

When preparing the batter for the pancake, you can use a combination of half all-purpose and half fine flour.