Kaiserschmarrn is the name for a delicious torn pancake topped with fruit compote or fresh fruit. It is my all-time favorite on Sunday morning for brunch. Others like it for dessert or sometimes even as the entire meal.

History of Kaiserschmarrn

It is an Austrian dish, but there is a German connection. Kaiserschmarrn was conceived during the reign of Franz Joseph I, Emperor of Austria, King of Hungary and of a slew of other states in the Austro-Hungarian Empire between 1848 to 1916. Franz Joseph was a member of the royal Austrian House of Habsburg married Elisabeth of the royal Bavarian House of Wittelsbach. That’s where the German connection comes in.

Many stories circulate about the creation of Kaiserschmarrn. Elizabeth, or “Sisi” as she became known, paid close attention to her lovely figure and asked the royal chef to prepare only small, non-fattening desserts for her. When the chef first served the dish, Franz Joseph, quipped, “Let’s see what kind of ‘Schmarrn’ the chef has created for you this time.” It was still too fattening for Sisi, but Franz Joseph became very fond of it. A new dish was born that became very famous across the entire German-Austrian empire.

Kaiserschmarrn, a sweet dish fit for an emperor, you and me. Photo © J. Elke Ertle, 2022, walled-in-berlin.com

Meaning of the word “Kaiserschmarrn”

There is no perfect translation in English. The first part of the word, “Kaiser” means “Emperor” in English, but “Schmarrn” is more difficult to translate. It means jumble, silly thing, or heap, which refers to the fact that the pancake is intentionally torn before serving. Kaiserschmarrn is a type torn pancake, served topped with fruit compote made from fresh stone fruit or strawberry, blueberry or apple sauce and sprinkled with confectioners’ sugar.
My favorite Recipe for Kaiserschmarrn

Ingredients (4 servings)

For the Pancake: 3 eggs (divided) 3 T melted butter, 1 t vanilla extract, 2 T granulated sugar, 1 c flour, 1 c milk, pinch of salt. (Optional:1/3 c raisins and enough rum to cover them in a small jar)

To Caramelize: 2 T butter, 2 t granulated sugar

To Serve: 2 T confectioner’s sugar

Cooking instructions

• In a small bowl, soak raisins overnight in rum.
• When you are ready to make the pancake, beat the egg whites in a mixer until stiff peaks form (about 2-3 minutes). Remove them to a separate bowl.
• Combine the egg yolks, melted butter, vanilla extract, sugar & the pinch of salt in the now empty bowl of the mixer.
• Alternately add flour and milk, one tablespoon of each at a time.
• Once added and mixed, fold in the stiff egg whites.
• Heat 1 teaspoon butter in a 12-inch skillet over medium heat. Pour the batter into skillet and cook for about 6-7 minutes.
• After 3 minutes sprinkle the drained raisins over the batter. (reserve the rum for other uses).
• When the pancake is golden brown underneath, divide it into quarters and turn each piece with a spatula. Add a little butter to the pan while turning the pancake pieces. Cook for 3-4 min until the quarters are gold brown underneath.
• Using two spatulas or forks, tear the pancake into bite-sized pieces. Add 2 tablespoons of butter and sprinkle 2 tablespoons of sugar over the pieces. Gentle toss for 3-4 minutes, until the sugar has caramelized.
• Remove to serving plates. Sprinkle with confectioners’ sugar and serve with your favorite fruit compote or sauce.

Enjoy!