Austrian Pancakes With Raisins (Kaiserschmarrn)

Austrian Pancakes With Raisins (Kaiserschmarrn)

Follow our recipe for kaiserschmarrn, an Austrian pancake dessert made with raisins soaked in rum and topped with confectioners' sugar and preserves.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 4 persons



  1. Step 1

    Gather the ingredients.
  2. Step 2

    Place the raisins in a small bowl and pour in the rum . Microwave the rum and raisin mixture for 15 to 30 seconds and let them soak until the rum is absorbed, about 20 minutes. Set aside.
  3. Step 3

    In a medium bowl, beat the egg whites to soft peaks, adding a pinch of salt toward the end.
  4. Step 4

    In a separate large bowl, beat the egg yolks, sugar, vanilla, and lemon zest (if using) until the mixture is light yellow.
  5. Step 5

    Add the milk and flour, a little at a time to avoid lumps, and blend well. Fold in the egg whites and let the batter rest for about 10 minutes.
  6. Step 6

    Melt 1 to 2 tablespoons of butter in a 10- to 12-inch frying pan. Stir the batter again gently and pour it into the hot pan. Sprinkle the soaked raisins evenly over the top.
  7. Step 7

    Cover the pan and let the pancake cook for 7 to 8 minutes over medium heat, checking the bottom of the pancake by lifting up with a spatula. If it's a light brown, it's time to flip. If it's not, cook for an additional 2 to 3 minutes.
  8. Step 8

    Flip the pancake over by carefully sliding the pancake onto a dinner plate, then invert the pan over the dinner plate and flipping it all over.
  9. Step 9

    Cook for about 10 minutes more on this side.
  10. Step 10

    Cut or pull the pancake apart into bite-size pieces while it continues to cook. When it has browned a bit, it is ready to serve.
  11. Step 11

    Sprinkle with confectioners' sugar and serve with applesauce or preserves of your choice. If you like a chewier consistency, let the pancake cool down a bit before serving.