Austrian · Breakfast & brunch

Austrian Kaiserschmarrn

Name: Austrian Kaiserschmarrn
Prep time: 18 min
Cook time: 20 min
Total time: 53 min
Yield: 4 servings
Cuisine: Austrian
Ingredients: 1/3 cup raisins; 1/3 cup cloudy apple juice, warmed; 4 large eggs, separated; 1 cup whole milk; 1 cup all-purpose flour; 2 tablespoons granulated sugar, divided; 1 teaspoon vanilla extract; 1/2 teaspoon kosher salt; 3 tablespoons unsalted butter, divided; 2 tablespoons sliced almonds; Powdered sugar, for serving; 1 cup unsweetened plum compote or applesauce, for serving

A thick, airy Austrian pancake torn into caramelized pieces with apple-soaked raisins and powdered sugar.

About 55 minTotal

About 40 minActive

$$Cost

AdvancedDifficulty

Makes 4 servings

Equipment

Preheat a 9-inch metal cake pan; the crust will be lighter but still valid.
Best starting skillet
Lodge 10.25-Inch Seasoned Cast Iron Skillet · L8SK3
View at Amazon
Another workable path: Preheat a 9-inch metal cake pan; the crust will be lighter but still valid.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched the recipe’s diameter and preheating method, then checked material, heat retention, cooktop fit, weight, care, stable model identity, and exact destination. Kwilt has not cooked with this skillet.
Lodge 10.25-Inch Seasoned Cast Iron Skillet · L8SK3: The 10.25-inch seasoned surface matches the recipe footprint and retains enough heat to create the crisp cornbread edge promised by a preheated skillet method. Trade-off: It weighs more than five pounds, the handles become hot, and avoiding rust requires prompt hand washing, drying, and light oiling.
Another workable path: Preheat a 9-inch metal cake pan with the recipe’s fat; the crust will be lighter but the crumb and flavor remain valid.
Sources
Lodge cast-iron material and care
Amazon exact product listing

Ingredients

1× recipe · Makes 4 servings

1/3 cup raisins
1/3 cup cloudy apple juice, warmed
4 large eggs, separated
1 cup whole milk
1 cup all-purpose flour
2 tablespoons granulated sugar, divided
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
3 tablespoons unsalted butter, divided
2 tablespoons sliced almonds
Powdered sugar, for serving
1 cup unsweetened plum compote or applesauce, for serving

Instructions

Soak raisins in warm apple juice for 15 minutes, then drain and pat dry. Heat oven to 400°F.
Whisk egg yolks, milk, flour, 1 tablespoon sugar, vanilla, and salt until smooth. Whip whites to soft peaks and fold into the batter in two additions.
Melt 2 tablespoons butter in a over medium. Pour in batter, scatter raisins and almonds over it, and cook until the underside is golden and edges begin to set, 3 to 4 minutes.
Transfer skillet to oven until the top is set and lightly golden, 7 to 9 minutes. Return it carefully to medium heat and tear the pancake into irregular bite-size pieces with two forks.
Add remaining butter and sugar. Turn pieces until their torn edges caramelize, 2 to 3 minutes. Dust generously with powdered sugar and serve at once with plum compote or applesauce.