Kaiserschmarren Austrian Torn Pancakes
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Date: 2023-04-22
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Comments and reviews: 14
Andreas
As a young teenager living alone with a dad who sometimes worked very long hours, it often fell to me to sort out dinner. I had a fairly small repertoire, but pancakes (the thin Swedish variety) were of course on the list. Lacking any sort of actual instruction, I just assumed that flipping them in the pan was how it was meant to be done. That was something I had seen on TV, so that is what I did. Might have lost a few in the beginning, but it soon became second nature. I could flip them without even looking and had been doing that for years before I realized that this is not how everyone does it. You're allowed to just use a spatula, apparently!
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As a young teenager living alone with a dad who sometimes worked very long hours, it often fell to me to sort out dinner. I had a fairly small repertoire, but pancakes (the thin Swedish variety) were of course on the list. Lacking any sort of actual instruction, I just assumed that flipping them in the pan was how it was meant to be done. That was something I had seen on TV, so that is what I did. Might have lost a few in the beginning, but it soon became second nature. I could flip them without even looking and had been doing that for years before I realized that this is not how everyone does it. You're allowed to just use a spatula, apparently!
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Nicole
Grew up loving these, but I eat them with sour cherries in a light syrup--weichsel kompot--then dusted with powdered sugar, and DEFINITELY adding in brandy-soaked raisins. Also, never underestimate how lovely some lemon zest can be in the batter! You can also finish them off in a hot oven too to get things nice and golden and crispy, but still soft as pillows on the inside!
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Grew up loving these, but I eat them with sour cherries in a light syrup--weichsel kompot--then dusted with powdered sugar, and DEFINITELY adding in brandy-soaked raisins. Also, never underestimate how lovely some lemon zest can be in the batter! You can also finish them off in a hot oven too to get things nice and golden and crispy, but still soft as pillows on the inside!
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300ampeg
My mum was Austrian and only occasionally made Kaiserschmarren as a dessert item (with raisins and cheese. Mostly Monday night was the thin crepes called Palaschinken night (both savory and sweet. She'd always make extra for chicken soup. Those palaschinken were torn and added to the soup (always with a bottle of Maggi close by.
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My mum was Austrian and only occasionally made Kaiserschmarren as a dessert item (with raisins and cheese. Mostly Monday night was the thin crepes called Palaschinken night (both savory and sweet. She'd always make extra for chicken soup. Those palaschinken were torn and added to the soup (always with a bottle of Maggi close by.
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Eli
I grew up on fresh yard eggs but have zero issues with separation anxiety. I follow all of your videos, Chef and I so pleased that you don t shade us advanced home chefs. there s a reason (legit) that we don t go pro, and we appreciate chef s content that doesn t treat us as if we re a bunch bumpkins. Please keep the content going!
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I grew up on fresh yard eggs but have zero issues with separation anxiety. I follow all of your videos, Chef and I so pleased that you don t shade us advanced home chefs. there s a reason (legit) that we don t go pro, and we appreciate chef s content that doesn t treat us as if we re a bunch bumpkins. Please keep the content going!
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xTobsecretx
Wow, a classic from my home country? I love that it gets some love!
The anecdote I know for the name is that Sissi, the beloved queen, wanted more dessert but the royal kitchen had run out of ingredients, so the chef came up with this Schmarrn (nonsense) from just eggs, flour, butter and sugar that they did have left.
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Wow, a classic from my home country? I love that it gets some love!
The anecdote I know for the name is that Sissi, the beloved queen, wanted more dessert but the royal kitchen had run out of ingredients, so the chef came up with this Schmarrn (nonsense) from just eggs, flour, butter and sugar that they did have left.
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Sublimnal
For those who don't know. Baking powder is just cream of tartar and sodium bicarbonate. They looked yummy Chef John. Now I want a pancake supper. Big bad John!
Oh I made some plum jam last summer to have plum sauce for my pork and other Asian dishes and I will be doing THAT again. I love plums! and fruits of all kinds.
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For those who don't know. Baking powder is just cream of tartar and sodium bicarbonate. They looked yummy Chef John. Now I want a pancake supper. Big bad John!
Oh I made some plum jam last summer to have plum sauce for my pork and other Asian dishes and I will be doing THAT again. I love plums! and fruits of all kinds.
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Darthplagueis13
Some bonus suggestions: You can also just add a table spoon of rum to the batter without bothering with raisins. I have yet to see a sweet pastry product that can't be improved with a bit of rum.
Also, chopped almonds. They result in a great texture and some added crunch without undermining the fluffyness.
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Some bonus suggestions: You can also just add a table spoon of rum to the batter without bothering with raisins. I have yet to see a sweet pastry product that can't be improved with a bit of rum.
Also, chopped almonds. They result in a great texture and some added crunch without undermining the fluffyness.
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John
I remember a restaurant where I used to work. I had to make a large batch of brownie batter. I was doing the shell to shell method when the chef walked in. He showed me how to separate the eggs just by using my fingers. I walked around the rest of the day feeling like my life had been changed.
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I remember a restaurant where I used to work. I had to make a large batch of brownie batter. I was doing the shell to shell method when the chef walked in. He showed me how to separate the eggs just by using my fingers. I walked around the rest of the day feeling like my life had been changed.
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Nebufelis
I live less than two kilometers from where Kaiser Franz Joseph ate his Kaiserschmarren and when you said who apparently liked his pancakes torn into small pieces, sort of like his empire was eventually, my laugh was probably heard all the way. You re the best, Chef John. :D
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I live less than two kilometers from where Kaiser Franz Joseph ate his Kaiserschmarren and when you said who apparently liked his pancakes torn into small pieces, sort of like his empire was eventually, my laugh was probably heard all the way. You re the best, Chef John. :D
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Your
fun fact: schmarrn in southern german dialect actually means useless nonsense, junk, drivel. so since his imperial infancy liked to have his underlings go the extra way to tear up this soft and easily chewable food for him, .no wonder it was labeled emperors nonsense.
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fun fact: schmarrn in southern german dialect actually means useless nonsense, junk, drivel. so since his imperial infancy liked to have his underlings go the extra way to tear up this soft and easily chewable food for him, .no wonder it was labeled emperors nonsense.
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KD
I was a tad taken aback that you did not cream together the egg yolks and sugar! I was certain that failing to do so would result in dismal and disheartening failure but, once again, you prove that you are the boss blender and know how to school us plebes.
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I was a tad taken aback that you did not cream together the egg yolks and sugar! I was certain that failing to do so would result in dismal and disheartening failure but, once again, you prove that you are the boss blender and know how to school us plebes.
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Peter7966
Threat Level Midnight That one flew by like a flipped pancake the show off way. I wonder how the Kaiser's cook came up with the pancake tear? Maybe it got stuck in the pan and that was plan B. After all, this was long before non-stick was invented.
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Threat Level Midnight That one flew by like a flipped pancake the show off way. I wonder how the Kaiser's cook came up with the pancake tear? Maybe it got stuck in the pan and that was plan B. After all, this was long before non-stick was invented.
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shaadysintime
My grandma used to finish the pancake in the oven instead of flipping it. Little knob of butter on top and into the oven it went at around 350f just till the dough is cooked through. Also she added an extra yolk for to the dough
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My grandma used to finish the pancake in the oven instead of flipping it. Little knob of butter on top and into the oven it went at around 350f just till the dough is cooked through. Also she added an extra yolk for to the dough
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ConstantCompanion
Kind of reminds me of cutting up food for a child which reminded me of when I used to make pancakes for my son. I would put the batter in a squirt bottle and make little coins. Turning those wasn't very easy either.
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Kind of reminds me of cutting up food for a child which reminded me of when I used to make pancakes for my son. I would put the batter in a squirt bottle and make little coins. Turning those wasn't very easy either.
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