Scrambled Pancakes Austrian Style (Print)

Fluffy Austrian-style pancakes scrambled in the pan, ideal for sweet breakfasts or delightful desserts.

# Ingredients:

→ Batter

01 - 1 cup all-purpose flour
02 - 1 cup whole milk
03 - 4 large eggs, separated
04 - 2 tablespoons granulated sugar
05 - 1 pinch salt
06 - 1 teaspoon vanilla extract
07 - 2 tablespoons unsalted butter, for frying

→ To Serve

08 - 2 tablespoons powdered sugar
09 - 1/2 cup raisins or sultanas (optional)
10 - 1 tablespoon rum (optional, for soaking raisins)
11 - Fruit compote, apple sauce, or fresh berries

# Instructions:

01 - Soak raisins in rum or warm water for 10 minutes if using. Drain before proceeding.
02 - In a large mixing bowl, whisk together flour, milk, egg yolks, granulated sugar, salt, and vanilla extract until smooth.
03 - In a separate bowl, beat egg whites until stiff peaks form using an electric mixer or whisk.
04 - Gently fold the whipped egg whites into the batter to incorporate.
05 - Heat one tablespoon of butter in a large nonstick skillet over medium heat. Pour in half of the batter and sprinkle with half the raisins, if using.
06 - Cook for 2 to 3 minutes, until the underside is golden and the top is just set. Use two spatulas to tear and scramble the pancake into bite-sized pieces.
07 - Continue to cook and gently stir the pieces until all sides are golden and thoroughly cooked. Transfer to a plate and keep warm.
08 - Repeat the process with the remaining butter, batter, and raisins.
09 - Dust with powdered sugar and serve warm accompanied by fruit compote, apple sauce, or fresh berries.

# Pro Tips:

01 -
  • Ready in about 25 minutes so it is perfect for busy mornings or late-night cravings
  • Uses basic pantry ingredients so you will not need a store run
  • Fun and interactive for kids to help make in the kitchen
  • Scrambled texture soaks up toppings beautifully
02 -
  • Fluffy because of whipped egg whites
  • Customizable with raisins or without
  • Great for breakfast or dessert
  • Vegetarian friendly
  • Low on cleanup since all is made in one pan
03 -
  • Gently fold egg whites into the batter so you do not deflate the mixture.
  • Make sure your pan is hot but not too hot. A golden brown color is key for best flavor.
  • Serve immediately for maximum fluffiness and fresh-from-the-pan crisp edges.
  • Do not skip the dusting of powdered sugar or a fruit topping. Each bite becomes something special with that extra touch.
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