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Pancakes from Austria
Kaiserschmarrn – Austria’s Fluffy Shredded Pancake Classic
Few dishes capture the cozy charm of Austria quite like Kaiserschmarrn, the country’s beloved shredded pancake. Light, airy, slightly caramelized, and dusted generously with powdered sugar, this comforting dish sits somewhere between dessert and main course — and Austrians proudly enjoy it as both.
The name Kaiserschmarrn literally translates to “Emperor’s mess.” According to popular legend, the dish was created for Franz Joseph I of Austria. One story says the emperor preferred lighter desserts, so the palace kitchen prepared a fluffy pancake that was torn (or “messed up”) into pieces. Another version claims the pancake accidentally fell apart — and the emperor loved it anyway. Whether accident or intention, the “mess” became a masterpiece.
Unlike regular pancakes, Kaiserschmarrn is made with separated eggs — the whipped egg whites create a light, soufflé-like texture and cooked as one thick pancake.
If you visit Vienna, you’ll find Kaiserschmarrn in traditional cafés and restaurants, especially in classic establishments like Café Central. It’s also a favorite in alpine ski lodges, where a warm plate of Kaiserschmarrn is the perfect treat after a cold day on the slopes.
The combination of airy batter, caramelized sugar, and powdered topping makes it both rustic and indulgent.
Ingredients:
4 large eggs, separated
1/8 teaspoon salt
2 tablespoons sugar
200 ml milk
1/2 teaspoon vanilla extract
125 g plain flour
1 tablespoon oil
Unsalted butter (for frying)
A little extra sugar (for caramelizing)
Powdered sugar (for dusting)
Beat the egg whites: Whip the 4 egg whites with the salt until stiff peaks form. Set aside.
Prepare the batter: In another bowl, whisk together the 4 egg yolks, sugar, and vanilla extract. Add the milk and flour, mixing until smooth.
Fold carefully: Gently fold the beaten egg whites into the batter using a spatula. Keep the mixture airy — this makes the pancake fluffy.
Cook the pancake: Heat oil in a large frying pan over medium heat. Pour in the batter to form one thick pancake.
Shred and caramelize: Once the bottom is golden brown, flip the pancake. Then tear or cut it into small pieces using a spatula.
Add a knob of butter and sprinkle a little sugar into the pan. Toss the pieces gently so they caramelize slightly.
Warm, sweet, and slightly messy — just as the emperor liked it.
Enjoy!
Few dishes capture the cozy charm of Austria quite like Kaiserschmarrn, the country’s beloved shredded pancake. Light, airy, slightly caramelized, and dusted generously with powdered sugar, this comforting dish sits somewhere between dessert and main course — and Austrians proudly enjoy it as both.
The name Kaiserschmarrn literally translates to “Emperor’s mess.” According to popular legend, the dish was created for Franz Joseph I of Austria. One story says the emperor preferred lighter desserts, so the palace kitchen prepared a fluffy pancake that was torn (or “messed up”) into pieces. Another version claims the pancake accidentally fell apart — and the emperor loved it anyway. Whether accident or intention, the “mess” became a masterpiece.
Unlike regular pancakes, Kaiserschmarrn is made with separated eggs — the whipped egg whites create a light, soufflé-like texture and cooked as one thick pancake.
If you visit Vienna, you’ll find Kaiserschmarrn in traditional cafés and restaurants, especially in classic establishments like Café Central. It’s also a favorite in alpine ski lodges, where a warm plate of Kaiserschmarrn is the perfect treat after a cold day on the slopes.
The combination of airy batter, caramelized sugar, and powdered topping makes it both rustic and indulgent.
Ingredients:
4 large eggs, separated
1/8 teaspoon salt
2 tablespoons sugar
200 ml milk
1/2 teaspoon vanilla extract
125 g plain flour
1 tablespoon oil
Unsalted butter (for frying)
A little extra sugar (for caramelizing)
Powdered sugar (for dusting)
Beat the egg whites: Whip the 4 egg whites with the salt until stiff peaks form. Set aside.
Prepare the batter: In another bowl, whisk together the 4 egg yolks, sugar, and vanilla extract. Add the milk and flour, mixing until smooth.
Fold carefully: Gently fold the beaten egg whites into the batter using a spatula. Keep the mixture airy — this makes the pancake fluffy.
Cook the pancake: Heat oil in a large frying pan over medium heat. Pour in the batter to form one thick pancake.
Shred and caramelize: Once the bottom is golden brown, flip the pancake. Then tear or cut it into small pieces using a spatula.
Add a knob of butter and sprinkle a little sugar into the pan. Toss the pieces gently so they caramelize slightly.
Warm, sweet, and slightly messy — just as the emperor liked it.
Enjoy!
Vocabulary
- Caramelizing - Heating sugar until it becomes brown and sweet.
Example: The onions are caramelizing in the pan.карамелизация / карамелизирование - Dusting - Lightly covering something with a small amount of powder.
Example: She is dusting the pancakes with powdered sugar.посыпание тонким слоем - Powdered - In the form of a fine powder.
Example: The cake is covered with powdered sugar.как порошок - Fluffy - Soft and light, full of air.
Example: These pancakes are very fluffy.пышный, воздушный
Vocabulary for the video
- Spatula - A flat kitchen tool used for turning or lifting food.
Example: Use a spatula to flip the pancake.лопатка (кухонная) - To flip - To turn something over quickly.
Example: Flip the pancake when you see bubbles.переворачивать - Crispy - Firm and crunchy when you bite it.
Example: The edges of the pancake are crispy.хрустящий - Make a dent - To leave a small mark by pressing.
Example: Press the pancake gently. If you make a dent and it stays, it is ready.сделать вмятину
Could you find...?
Could you find powdered sugar?
Could you find yolks?
Could you find butter?
Great work! Well done!
Tilda Publishing
Questions to discuss with your teacher:
- Have you tried pancakes in different countries? Which ones did you really like?
- Do you like to cook? Why /why not?
- Do you know how to cook pancakes? Share your favorite recipe!