Schmarrn comes in several forms, both sweet and savory, and is usually made up of eggs and a starch, cooked in butter and pulled apart to finish browning.
This Austrian pancake dessert - Kaiserschmarrn - was first served to Emperor Franz Joseph I around the turn of the century, but there are several legends telling just how it was developed. It is enriched with raisins and sugar, making it a "Süβspeise" (sweet meal) fit for a king.
Serves 4 for dessert or 2 for a main dish.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
- 3 T. raisins, soaked in 3 T. rum (or more if you like raisins)
- 4 eggs, separated
- Pinch of salt
- 1/2 tsp. vanilla extract (omit if you use vanilla sugar)
- Lemon zest (optional)
- 3 T. sugar or 2 T. regular sugar plus 1 T. vanilla sugar
- 1 5/8 c. milk
- 1 c. cake flour (or regular, all-purpose flour)
- Powdered sugar
- Applesauce, current jam, sour cherries or other fruit accompaniment.
Pour rum over raisins. Microwave for 15 - 30 seconds and let them soak until the rum is absorbed (20 minutes). Set aside.
Beat egg whites to soft peaks, adding a pinch of salt towards the end.
Beat egg yolks and sugar until light yellow. Add milk and flour, a little at a time to avoid lumps.
Fold in egg whites. Let the batter rest for about ten minutes.
Warm up a large frying pan (10 - 12 inches in diameter) and melt 1 to 2 tablespoons of butter in it.
Stir the batter again, gently, and pour into hot pan. Sprinkle the raisins evenly over the top. Cover the pan and let the pancake cook for10 minutes over medium heat. Flip over (you may have to cut it into several portions to flip).
Cut or pull the pancake apart into bite size pieces while it continues to cook. When it is browned a bit, it is ready to serve.
Sprinkle with powdered sugar and serve with applesauce or preserves of your choice.
I like to let it cool down to warm for eating. It becomes chewier and I like that consistency.