Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Batter
Pan
Finish
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; heavy frying pan; spatula; food thermometer; whisk or electric mixer; baking tin or heatproof dish of the size stated in the method; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Mix · About 7 min
- Whisk yolks, milk, flour and salt from 4 eggs, separated, 200 ml milk, 150 g plain flour, 40 g sugar, ¼ tsp salt, 60 g raisins. Beat whites with sugar to soft peaks; fold in with raisins.
Cook · About 8 min
- Heat half the butter from 50 g butter in a large nonstick pan. Add batter, cover and cook low 6–8 minutes until bottom sets. Quarter and turn pieces.
Check: Look for this result: bottom sets.
Tear · About 5 min
- Tear into bite-sized pieces, add remaining butter and cook 5 minutes until set through at 71°C / 160°F. Dust 25 g icing sugar.
Check: Look for this result: set through at 71°C / 160°F.
Tips
- Cook over moderate heat so the thick pancake sets before browning too far.
- Use the texture and doneness checks in the method; cooking times depend on your pan and heat.
Substitutions
- Omit raisins or use chopped dried cranberries.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
Make ahead
- Measure the dry batter ingredients ahead. Mix the wet batter and give it only the resting time stated in the method; cook Kaiserschmarrn close to serving.
FAQ
What matters most when making Kaiserschmarrn?
Cook over moderate heat so the thick pancake sets before browning too far.
What can I substitute in Kaiserschmarrn?
Omit raisins or use chopped dried cranberries.
Can I prepare Kaiserschmarrn ahead?
Measure the dry batter ingredients ahead. Mix the wet batter and give it only the resting time stated in the method; cook Kaiserschmarrn close to serving.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
