Kaiserschmarrn is a fluffy, crispy Austrian pancake made by folding whipped egg whites into a simple batter, cooking it until golden, then tearing it into shaggy bite-size pieces and dusting with powdered sugar. Its light, airy texture and quick one-pan preparation make it a beloved Viennese coffee-shop staple.
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In a large bowl, use an electric mixer or whisk to whip the egg whites and sugar to soft peaks.
In a second large bowl, whisk together the egg yolks, milk, and vanilla. Whisk in the flour and salt just until incorporated (some lumps are OK).
Gently fold the egg white mixture into the yolk mixture (again, some lumps are OK).
To a 10-inch nonstick skillet over medium-low heat, add half the clarified butter. When the butter is hot, pour the batter into the pan and cook until the bottom is golden-brown, about 4 minutes.
Using a spatula, cut the pancake into fours. Flip the pieces and drizzle the remaining clarified butter around the outer edges of the pancake; cook until the bottom is golden-brown, about 4 minutes.
Use the spatula to cut the pancake into shaggy bite-size pieces. Transfer to a large plate and dust with powdered sugar. Serve hot, with fruit compote if desired.
Kaiserschmarrn does not keep well and is best eaten immediately. Leftovers may be refrigerated but will lose their fluffy texture; reheating is not recommended.
10-inch nonstick skillet · electric mixer or whisk · rubber spatula
Whipping the egg whites creates air pockets that make the pancake fluffy and light. Folding them gently into the yolk batter preserves those bubbles, giving the finished dish its signature tender crumb.
Kaiserschmarrn is best served hot and fresh. It does not reheat well due to its delicate, airy texture.
Traditional accompaniments are fresh or store-bought fruit compote (plum, cherry, or apricot are common), and sometimes a dollop of sour cream or whipped cream.
Clarified butter has a higher smoke point and won't brown or burn as easily over medium-low heat, ensuring even golden cooking without burnt spots.
The bottom should be golden-brown, about 4 minutes over medium-low heat. Use a spatula to check the color before flipping.
