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One of the many legends about the origin of Kaiserschmarren says that Emperor Franz Joseph I liked to have Palatschinken (pancakes) for dessert. If the cook made them too thick or torn, they were served to the staff as "Kaiserschmarrn", because they were not good enough for the Emperor.

Serves: 4


  • 250 ml milk
  • 6 egg whites
  • 6 egg yolks
  • 130g flour, fine
  • 2 Tbsps sugar
  • shot of rum
  • 1 Tbsp vanilla sugar
  • lemon juice
  • 2 Tbsps raisins
  • pinch of salt
  • normal sugar and icing sugar for dusting butter for baking


Beat the egg whites and sugar in a bowl until stiff. In another bowl, combine the milk, flour, egg yolks, lemon juice, rum, vanilla sugar and salt. Stir until batter is smooth. Fold in the egg whites.

In a large ovenproof pan, heat some butter and pour in the batter. First brown on the stove, then turn over and bake both sides until brown in a preheated oven at 180 °C. Take the pan out of the oven and, using 2 forks, break the mass into small pieces. Mix in the raisins, sprinkle with sugar and put into the oven again until the sugar is caramelized.
Serve with icing sugar.

Cooking time: 8-10 minutes
Oven temperature: 200 °C

Ingredients for the plum sauce:

  • 500g plums, small and firm
  • 100g sugar
  • 100ml red wine
  • Pinch of cinnamon
  • orange peel from ½ an orange, cut in large strips
  • juice from 1 lemon

Preparation of the plum sauce:

Halve and pit the plums. Caramelize the sugar, then pour over the red wine. Simmer until the liquid is reduced by half. Add plums, a pinch of cinnamon, the orange peel and simmer for 8-10 minutes. Add lemon juice to taste, and remove the orange peel. Allow to cool.
Cooking time: 8-10 minutes

Recipe is taken from:

Christoph Wagner/Alexandra Winkler
The New Sacher Cookbook
ISBN: 978-3-85431-380-9
Pichler Verlag

More recipes: www.ichkoche.at/Viennese-Cuisine/

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Kaiserschmarren - Recipe

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