Kaiserschmarrn (Classic Austrian Shredded Pancake)

Fluffy shredded pancake, dusted with powdered sugar and served with fruit compote.

Ingredients (Serves 2–3)

• 4 large eggs, separated

• 200 ml milk

• 100 g all-purpose flour

• 30 g sugar

• 1 pinch salt

• 30 g butter

• 50 g raisins (optional, soaked in rum or warm water)

• Powdered sugar, for dusting

• Fruit compote or apple sauce, for serving

Preparation

1. Prepare the batter:

   • In a bowl, mix egg yolks, milk, flour, sugar, and salt until smooth.

   • Beat egg whites until stiff peaks form and gently fold into the batter.

   • Fold in raisins if using.

2. Cook the pancake:

   • Heat half the butter in a large non-stick pan over medium heat.

   • Pour in the batter and cook for 3–4 minutes until the bottom is golden and the top starts to set.

3. Shred and finish:

   • Using a spatula, cut the pancake into quarters and flip each piece.

   • Tear into bite-sized pieces while cooking and add remaining butter.

   • Cook another 3–4 minutes until golden and slightly caramelized.

4. Serve:

   • Dust generously with powdered sugar.

   • Serve warm with fruit compote, apple sauce, or berry preserves.

Serving Suggestions

• Pair with vanilla ice cream or whipped cream for extra indulgence.

• Enjoy as a dessert, sweet breakfast, or afternoon treat.

Cooking Tips

• Beat egg whites carefully for a light and airy texture.

• Use a non-stick pan to prevent sticking.

• Tear pancake gently to retain fluffiness while caramelizing edges.