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Kaiserschmarren – Sweet cut-up pancake

Serves 4

  • 150 g flour
  • 100 ml milk
  • 100 ml cream
  • 6 egg yolks
  • ½ sachet of vanilla sugar
  • 1 tablespoon rum
  • 6 egg whites
  • 1 pinch salt
  • 40 g sugar
  • 40 g raisins

  • Frying oil
  • Butter to caramelise
  • Icing sugar to dust

  • Mix together the flour, milk, cream, egg yolks, vanilla sugar and rum, until you have a smooth batter.
  • Gently mix the egg whites with the salt and then whisk into peaks with the sugar and add to the batter.
  • Heat the oil in a large pan, pour in the mix, sprinkle with the raisins and cook the bottom side well before turning over.
  • Place the Schmarren in the oven to cook for 3-5 minutes (200 °C), then break up the mix with a couple of forks.
  • Sprinkle the Schmarren with icing sugar, add the butter and gently fry so that the sugar caramelises.
  • Serve on warm plates, sprinkled with more icing sugar.

Helpful tips and suggestions:
  • Kaiserschmarren can be served with red bilberry jam or fruit compotes (apple, pear, quince, etc.).
  • It is possible to use milk in the recipe in place of cream; with cream, the dish has a less rustic feel to it.

  • For apple or cherry Schmarren, add slices of apple or de-stoned cherries to the mix (in place of the raisins).
  • Walnut Schmarren: Schmarren can also be made using chopped walnuts or hazelnuts.
Kaiserschmarren – Sweet cut-up pancake
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Fam. Pescollderungg
Str. Costadedoi, 21
I-39030 San Cassiano (BZ)
Alta Badia
T +39 0471 849508
F +39 0471 849292

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