Whether or not this Austrian, sweet delicacy really got its name from Emperor Franz Joseph – we LOVE this kind of pancakes! This is one of the most popular desserts in Austria, and it can be enjoyed from time to time as the main course. Rightly, because this pancake recipe is sooo good and you will be rewarded with a fluffy, fragrant and heavenly tasting dish. Traditionally, it is served with poached plums, but I decided to serve it with blueberry sauce since I had fresh blueberries in my fridge.
Recipe for Blueberry Sauce.
Kaiserschmarrn - Austrian Torn Pancakes
- 2 eggs
- 1 teaspoon vanilla extract
- pinch of salt
- 6 Tablespoons milk
- 120 ml milk (1/2 cup)
- 125 grams all-purpose flour (1 cup)
- 1 tablespoon + some extra sugar
- 15 grams unsalted butter (1 TBSP)
- 1 teaspoon oil
- icing sugar for dusting
- Separate the eggs.
- Whisk egg yolks, vanilla extract, 1 tbsp sugar, a pinch of salt, and 6 TBSP milk together until pale. Stir flour and rest of the milk. Let the dough rest for about 10 minutes.
- In the meantime whisk the egg whites until stiff.
- Fold the beaten egg whites carefully in the dough.
- In a large pan heat butter and oil. Pour the dough in the pan and bake on low heat until golden brown. Using a slotted turner cut the dough into four pieces, turn them and bake again until golden brown (about 3 minutes). Then torn Kaiserschmarrn in smaller pieces using two forks. Sprinkle with some sugar and let caramelize a little bit.
- Serve with blueberry sauce and/or sprinkle with icing sugar.