I’ve already written about the food I had in Tirol once and the first dish I mentioned then were the typical Kaiserschmarrn, better known as Austrian pancakes. Because: pancakes.
What I didn’t know at the time, was that there are different stories, or rather legends, concerning the origin of Kaiserschmarrn. One says the dish was first prepared for Emperor Franz Joseph I as a luxurious adaptation of an already existing dish. Another story claimed that the Emperor’s chef wanted to make a regular pancake, but failed so that it fell apart in different pieces.
While there are many more stories claiming to hold the truth about the origin of Austrian pancakes, all that really matters is how delicious it is, don’t you think?
They’re the perfect afternoon snack for when you’re taking a break from hiking or skiing and although I’ve also seen some people have them as dessert, I do have to warn you that they’re pretty heavy! I’d have them as a sweet lunch or snack in between meals to make sure you’ve got plenty of space to finish them. Believe me, it would be a waste not to.
When I told the people from Visit Tirol that Kaiserschmarrn was my favorite out of all the dishes I tried when I was in Tirol, they were kind enough to share a Kaiserschmarrn recipe with me so that I could try and make my own Austrian pancakes at home.
Below you can find an adaptation of the recipe they gave me. I’m not the best cook, but perhaps you can give it a try and let me know how your pancakes turn out?
Ingredients for 1 serving
- 3 tablespoons of flour
- 3 eggs
- 1 pinch of salt
- 1 tsp or 1 tbsp of sugar depending on how sweet you want the pancakes to be
- 1 tsp vanilla sugar
- a bit of milk – the choice between skimmed and full-fat is up to you
- 1 shot of rum (optional)
- A handful of raisins (optional)
- Butter or clarified butter
- Powder sugar
- Lay out all the ingredients so that you can easily grab them.
- Combine the flour, salt, vanilla sugar and milk in a bowl and whisk until the dough becomes semi-solid.
- Fold in the eggs.
- Add in the bit of rum.
- Melt some (clarified) butter in a heated pan.
- Pour the batter into the pan when it’s hot enough.
- Add in the raisins if you want to.
- Let the whole bake until one side is golden brown. If you have a lid for your pan, put it on to speed up the process.
- Now do the same for the other side.
- When both sides are golden brown, cut the pancake up into pieces.
- If you like your pancakes fatty, let some butter melt over them before taking them out of the pan. Otherwise, simply pour them onto a plate and sprinkle the powder sugar on top.
- Serve the pancakes traditionally with apple sauce, or opt for cranberries or a fruit jam.
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This post was brought to you in collaboration with Visit Tirol.