Breakfast · 35 min · german

Kaiserschmarrn — Torn Emperor’s Pancake

If you like all-purpose flour, you’ll love this German breakfast — 35 minutes from craving to table.

✓ USDA-verified nutrition data

Ingredients

• 1.5 cups All-purpose flour
• 1.25 cups Milk
• 5 Eggs
• 3 tbsp Granulated sugar
• 0.5 cup Raisins
• 4 tbsp Butter
• 3 tbsp Powdered sugar
• 2 cups Applesauce or plum compote

Steps

1. Whisk the flour, milk, sugar, and a pinch of salt into a smooth batter. Separate the eggs: whisk the yolks in, then beat the whites to soft peaks and fold them through. The beaten whites are what make it puff like a soufflé.
2. Soak the raisins in a splash of rum or hot water while you heat the butter in a wide oven-safe skillet over medium heat.
3. Pour in the batter, scatter the raisins over, and cook 3 to 4 minutes until the bottom is golden. Flip it in one brave motion — or two halves — and finish in a 375°F oven 8 minutes.
4. Here’s the signature move: tear the whole pancake into rough, bite-size shreds with two forks right in the pan. Emperor’s pancake is torn, never sliced — legend says Franz Joseph’s chef shredded it to hide a failed flip.
5. Dust heavily with powdered sugar and serve in the pan with applesauce or plum compote. Eat with a fork, straight from the skillet, while it’s still puffed.

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