Austrian Pancakes

Austrian Pancakes

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Alfons Schuhbeck

Austrian pancakes are sometimes known as “Kaiserschmarrn”, and are a classic dessert in the Tyrolean cuisine. The pancakes are given their unique appearance due to the shapes they are cut into before serving. In this version of the classic dish, the pancakes are accompanied with delicious berries but you can use other ingredients such as jam, sultanas or apple purée if you prefer.


For the dough:
150 g Mix B - Bread-Mix
1-2 knife tip baking powder
300 ml fresh whole milk
3 egg yolks
20 g double cream cheese
1-2 tsp (Stroh) rum
1 vanilla pod
1 tsp grated lemon peel
3 egg whites
1 pinch/es of salt
40 g sugar
1 tbsp browned butter
For the caramel:
3 tbsp sugar
50 ml water
1-2 tsp (Stroh) rum
2 tbsp cold butter
For the berries:
300 g strawberries
300 g mixed berries
1 tbsp icing sugar



  • Combine the Mix B with the baking powder and sieve into a bowl. Stir in the milk until the ingredients have come together to make a smooth mixture.
  • Combine the double cream cheese with the egg yolks, rum, vanilla and grated lemon peel.
  • Beat the egg white together with a pinch of salt until creamy. Gradually add half of the sugar and beat until a firm, but creamy consistency develops.
  • Add the meringue mixture to the egg yolk mixture in stages: stir in 1/3 using a whisk, then combine the rest gently using a dough scraper.
  • Preheat the oven grill to approx. 230°C.
  • Coat two small ovenproof pans (24-26 cm diameter) with 1 tsp browned butter over a medium heat. Divide the Kaiserschmarrn batter into the pans and cook over a medium heat for 3 - 4 minutes until the underside is lightly browned.
  • Place the Kaiserschmarrn in the pans under the oven grill on the lowest level for 3 to 4 minutes until golden brown and baked through.
  • Turn out onto a large wooden chopping board and tear into pieces using two forks.


  • Boil sugar with water, stirring occasionally until the sugar is dissolved. Remove from stove and add the rum.
  • Heat a large pan over a medium heat.
  • Melt a little butter and gently fry the Kaiserschmarrn pieces in it, occasionally drizzling it with the rum-flavored simple syrup.


  • Remove any stalks from the berries and wash and drain them. Slice any large berries into smaller pieces if necessary. Dust with icing sugar.


  • Place the Kaiserschmarrn on warm plates, dust with icing sugar and garnish with the berries.


  • These “pancakes” can easily be made in advance and they can even be chilled until needed.
  • Try Kaiserschmarrn with rum-soaked sultanas and toasted flaked almonds.
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