Austrian Shredded Pancake is a fluffy pancake that's baked, cut into bite-sized pieces, and sauteed with butter. It's delicious and fun to eat!
It seems that I am amassing quite a collection of pancake recipes on Domestic Dreamboat. But, I mean, who doesn't like pancakes, so I guess it's a good thing.
Today's pancake recipe is a little different. It comes to your plate already cut up into little pieces for the ultimate in easy breakfast eating. Today I bring you a recipe for Austrian Shredded Pancake, also known as Kaiserschmarrn.
I was a little nervous when I first made these that they would be too eggy-tasting as the recipe contains about double the amount of eggs as a typical American pancake recipe.
The finished pancake bites even look a bit like scrambled eggs (and in fact, they are sometimes known as Austrian Scrambled Pancakes). But rest assured, they don't taste eggy at all - neither of my kids likes eggs, and they will happily polish a plate of these off.
What is Kaiserschmarrn?
Kaiserschmarrn is an Austrian breakfast or dessert dish that's also known as Austrian Shredded Pancake, Austrian Torn Pancake, or Austrian Scrambled Pancake.
The pancake is made from a wheat flour-based batter that is leavened with baking powder and whipped egg whites.
Austrian Shredded Pancake can contain raisins or other dried fruit and is often served with fruit preserves or compote and powdered sugar.
How to make Austrian Shredded Pancake:
These delicious pancake bites are made by making a batter that is light and fluffy thanks to a generous addition of 4 whipped egg whites, and baking it in a pre-heated oven-proof skillet that is generously buttered. I like to cook mine in a cast iron skillet, but you can use a non-stick skillet too.
Once the edges of the pancake are set (but before the center is cooked - see the photo in step 5 of the recipe below to see what mine looked like), the pancake is removed from the oven and cut into bite-sized pieces.
I like to cut mine right in the pan to cut down on mess. Just be careful to use a non-metal utensil for cutting to avoid scratches, especially if you're using a non-stick skillet. But the pancake is very easy to cut, so you can even use the edge of a spatula or flipper.
Now is the time to finish cooking the pancake. Add a little more butter to the pan (I like to cut mine into small pieces and place the pieces around the skillet for even distribution) and begin sauteeing the pancake. Once the edges are starting to brown and all of the pancake bites are fully set, it's ready to eat.
Austrian Shredded Pancake is traditionally served with fruit preserves or compote, but I like to serve mine with maple syrup and powdered sugar. Feel free to add some fresh or thawed frozen fruit for more color and flavor.
Austrian Shredded Pancake Ingredients:
- Large eggs
- Milk (Use your favorite dairy-free milk to make this recipe dairy-free)
- Granulated sugar
- All-purpose flour
- Whole wheat flour (Optional - replace with ¼ cup more all-purpose flour if desired)
- Baking powder
- Salt
- Unsalted butter (substitute dairy-free butter alternative to make this recipe dairy-free)
- Powdered sugar, syrup, fruit, or jam to serve
Want more Pancake recipes?
Austrian Shredded Pancake Nutrition Notes:
Compared to regular American-style pancakes, these shredded pancakes have more protein and less carbohydrates per serving, due to the recipe having more eggs.
Note that the nutrition information in the recipe below does not include any additional condiments like syrup or powdered sugar that you might eat with these shredded pancakes.
Austrian Shredded Pancake (Kaiserschmarrn)
Equipment
- 1 10" cast iron or non-stick skillet
Ingredients
- 4 large eggs separated
- ¾ cup milk (Use your favorite dairy-free milk to make this recipe dairy-free)
- 2 Tablespoons granulated sugar
- ¾ cup all-purpose flour
- ¼ cup whole wheat flour Optional - replace with ¼ cup more all-purpose flour if desired
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 Tablespoons unsalted butter divided (substitute dairy-free butter alternative to make this recipe dairy-free)
- powdered sugar, syrup, and/or jam to serve Optional
Instructions
- Place a 10-inch oven-safe non-stick or cast iron skillet on the medium rack of the oven. Heat the oven to 400°F.
- Place the egg yolks into a large bowl. Whisk in the milk and one tablespoon of the sugar. Fold in the flour, baking powder, and salt.
- In a separate medium or large bowl, beat the egg whites with a hand mixer on medium speed until foamy. Add the remaining 1 Tablespoon of sugar, and beat on high speed until soft peaks form.
- Gently fold the egg whites into the batter until no white streaks remain.
- Carefully remove the hot skillet from the oven and place 1 Tablespoon of the butter in it, swirling to coat it with melted butter. Pour in the batter. Transfer the skillet to the oven and cook for about 10 minutes until the pancake is puffed and golden, but the center is still raw.
- Cut the pancake into 1 - 1.5" pieces in the skillet with a flipper or spatula (avoid using any metal utensils in a non-stick skillet), but be careful because the skillet is hot.
- Pushing aside the pancake pieces, add the remaining 1 Tablespoon of butter to the skillet, and let it melt. Saute the pancake pieces in the butter over medium heat, stirring often until the pieces are fully cooked and browned. Serve with powdered sugar, syrup, fruit and/or jam of your choice.
Nutrition
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