Pin This fluffy scrambled pancake is my spin on the classic Austrian Kaiserschmarrn. This playful twist on a traditional pancake is perfect for cozy mornings or as a quick dessert when you want something warm, indulgent, and family friendly.
I made this dish last year for a brunch when I ran out of griddles for regular pancakes. My family loved the pillowy bites and now it is our go-to for surprise guests or holiday breakfasts.
Ingredients
- All-purpose flour: gives the pancakes their body and light texture. Choose unbleached flour for the best flavor.
- Whole milk: makes the batter tender and rich. Fresh milk will give you a silkier consistency.
- Large eggs separated: whipping the whites makes the pancakes extra fluffy and airy.
- Granulated sugar: brings just the right sweetness. Use superfine sugar if you want it to dissolve more easily.
- A pinch of salt: balances out the sweetness.
- Vanilla extract: deepens the flavor and makes the kitchen smell amazing. Look for pure extract.
- Unsalted butter for frying: creates golden edges and a soft middle. Use European butter if you want more richness.
- Powdered sugar for dusting: adds a delicate finish and a tiny touch of sweetness.
- Raisins or sultanas (optional): give bursts of juicy flavor. Look for plump, golden raisins and avoid ones that look dry.
- Rum (optional): for soaking raisins to add depth. Go for real dark rum if possible.
- Fruit compote, apple sauce, or fresh berries for serving: bring freshness and tang to complement the pancake.
Instructions
- Prep the Raisins:
- If using raisins pour rum or warm water over them in a small bowl. Let them soak for about 10 minutes then drain well. Plumping the raisins makes them tender and extra juicy inside the pancake.
- Mix the Batter:
- In a large bowl combine flour milk egg yolks sugar salt and vanilla extract. Whisk until there are no lumps. Mixing until smooth helps create a tender pancake with no floury spots.
- Whip the Egg Whites:
- With an electric or hand whisk beat the egg whites in a separate clean bowl until stiff peaks form. This step is the secret to a cloud-like airy pancake.
- Fold the Whites into the Batter:
- Gently add the whipped whites to the yolk batter and fold in using a spatula. Do not overmix. This keeps the pancake light and fluffy.
- Begin Cooking:
- Heat half the butter in a large nonstick skillet over medium heat. When the butter is foamy pour in half the batter and quickly scatter half the raisins on top. The butter adds flavor and prevents sticking.
- Cook Until Almost Set:
- Let the pancake cook undisturbed for around 2 to 3 minutes until the bottom is golden and the surface is almost set. Watch closely to keep it from burning.
- Scramble and Finish Cooking:
- With two spatulas tear and scramble the pancake into bite-sized pieces. Stir and flip gently so each piece gets cooked and golden on all sides. This gives lots of caramelized edges.
- Repeat with Remaining Batter:
- Transfer the first batch to a plate and keep warm. Add the rest of the butter and repeat with the remaining batter and raisins for the second batch.
- Serve and Garnish:
- Dust the warm scrambled pancakes with powdered sugar. Serve right away with your favorite fruit compote apple sauce or berries for freshness and a little tang.
Pin The best part for me is folding in the airy egg whites. My sister and I used to race each other to see whose batter rose higher in the skillet. Sometimes we doubled the recipe just to get more golden edges to snack on before breakfast.
Storage Tips
Leftover scrambled pancakes keep well covered in the refrigerator for up to two days. Reheat gently in a nonstick pan or microwave so they stay tender. Avoid freezing because the texture becomes less fluffy and more dense.
Ingredient Substitutions
If you prefer a non-dairy version you can swap whole milk for unsweetened oat or almond milk. You can leave out raisins entirely or swap in chopped dried apricots or cranberries. For a nutty crunch try a sprinkle of almond slivers on top before serving.
Serving Suggestions
Scrambled pancakes pair beautifully with tart fruit compote like plum or cherry. Fresh berries or peach slices add a juicy bite. For dessert try a scoop of vanilla ice cream or a drizzle of honey.
Cultural and Historical Context
Kaiserschmarrn comes from Austria and literally means Emperor's Mess named after Emperor Franz Joseph I who loved this sweet shredded pancake. Traditionally it is served heartily dusted with sugar and a plum compote on the side. The playful scrambling makes it as much fun to eat as it is to make.
Seasonal Adaptations
Swap berries for fresh stone fruit in summer Add cinnamon and diced apples to the batter in fall Try orange zest and a touch of cardamom for winter
Success Stories
The first time I made these for a brunch party everyone wanted the recipe before they left. Even picky eaters came back for seconds. Now I often double the batch for holiday breakfasts because it disappears so fast.
Freezer Meal Conversion
If you want to freeze a batch lay the scrambled pieces on a baking sheet and freeze until solid then transfer to an airtight bag. Reheat in a nonstick skillet straight from the freezer for best texture.
Pin Each batch of these pancakes promises a fun surprise in texture and flavor. Enjoy them warm for the fluffiest bites and best taste.
Recipe Q&A
- → What type of flour is best for this dish?
All-purpose flour creates a light, tender texture, ideal for scrambled pancakes.
- → Can the dish be made without raisins?
Yes, raisins are optional. You can substitute with dried cranberries or simply omit them.
- → Is beating egg whites necessary?
Whipped egg whites make the batter extra fluffy but the dish can still be made without whipping, though it will be denser.
- → What are traditional Austrian serving options?
Classic accompaniments include fruit compotes, apple sauce, or fresh berries. A sprinkle of powdered sugar is typical.
- → How can I add more flavor?
Lemon zest or cinnamon added to the batter provides a fragrant twist to the final dish.
- → What tools do I need to prepare this?
You need mixing bowls, a whisk, an electric mixer (optional), a nonstick skillet, and spatulas to scramble.
