{Kaiserschmarren} Austrian Pancakes Recipe — Salt & Wind Travel (2024)

FAQs

What is Kaiserschmarrn made of? ›

Kaiserschmarren is a light, caramelized pancake made from a sweet batter using flour, eggs, sugar, salt, and milk, fried in butter.

You can prepare Kaiserschmarrn in the oven as well. Use a skillet or oven-proof pan. In that case, cook the Kaiserschmarrn in the oven for about 10 - 15 minutes at 180 °C / 350 °F. Using a spatula or a fork tear the pancake into bite-sized pieces and finish the recipe on the stove.

There are many legends on the origins of Kaiserschmarrn. Wikipedia provides the most fanciful legend surrounding its creation by the Austro-Hungarian monarchy in the days of the Empire. It is generally agreed that the dish was first prepared for the Austrian Emperor Franz Joseph I (1830–1916).

In a large mixing bowl, whisk together flour, sugar, baking soda, salt, and baking powder. Stir in the buttermilk, melted butter, eggs, and vanilla. Pour ¼ cup of pancake batter for each pancake onto the griddle. Cook until the edges start to set and the pancakes are golden-brown underneath.

The name means “imperial mess” in German. The story goes that a frazzled farmer created the dish in a tizzy when Austria's Emperor Franz Joseph and his wife showed up hungry at his home.

Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more on the second side. Serve immediately or transfer to a platter and cover loosely with foil to keep warm.

More About the Origin

This was a family-run restaurant that belonged to Victor Manca and was situated in Seattle, Washington. And although these pancakes are typically obtained from the German pancake dish, it's believed that one of Victor Manca's daughters coined the name Dutch baby.

600 BC - The first recorded mention of pancakes dates back to ancient Greece and comes from a poet who described warm pancakes in one of his writings. 1100 AD – Shrove Tuesday (Pancake Day) becomes a traditional way to use up dairy products before lent – the pancake breakfast is born.

People began using the word “pancake” during the 15th century, and the word became standard in 19th century America. Previously, people referred to them as Indian cakes, hoe cakes, johnnycakes, journey cakes, buckwheat cakes, griddle cakes, and flapjacks. Early American pancakes were made with buckwheat or cornmeal.

Can I Use Water Instead of Milk in Pancakes? Milk adds both flavor and texture to pancake batter, so if you are looking to make pancakes without milk, a simple swap to water doesn't always do the trick. For pancakes made without milk, you'll want to add some flavor through melted butter and vanilla extract.

What is Japanese pancake made of? ›

At their base okonomiyaki consist of flour, water, egg, and shredded cabbage which is mixed into a batter and cooked similar to a pancakes on a grill until both sides are golden brown, crispy and good! They are so easy to make!

Eggs and milk: This light and fluffy Dutch baby recipe starts with two eggs whisked with milk. Flour: All-purpose flour lends structure and helps hold the batter together. Seasonings: These sweet Dutch babies are flavored with nutmeg and a pinch of salt.

The batter for Swedish pancakes contains a higher ratio of milk, butter, and eggs to flour, resulting in something that's lighter and fluffier than crêpes. Swedish pancakes are also traditionally served with jam (lingonberry or strawberry) and whipped cream, although these days, anything goes.