Austrian caramelised pancake

    1 hour

    Is also known as kaiserschmarrn. It's a simple and delicious dessert. A torn rum and raisin pancake is caramelised with butter and sugar, then served with plum jam.

    17 people made this

    Serves: 4 

    • 4 tablespoons raisins
    • 4 tablespoons rum
    • 250ml full fat milk
    • 5 eggs
    • 4 tablespoons caster sugar
    • 1/2 teaspoon vanilla extract
    • 1 pinch salt
    • 125g plain flour
    • 30g butter
    • 15g butter, melted
    • 4 tablespoons icing sugar, plus more for dusting
    • 4 tablespoons plum jam for serving

    Prep:15min  ›  Cook:15min  ›  Extra time:30min soaking  ›  Ready in:1hr 

    1. In a small bowl, combine raisins with rum and let soak 30 minutes, then drain.
    2. In a medium mixing bowl, beat together the milk, eggs, caster sugar, vanilla and salt. Gradually whisk in the flour to make a smooth batter. Stir in the drained raisins.
    3. In a large frying pan, melt 30g butter over medium heat. Pour the batter into the frying pan and cook 5 to 6 minutes or until the pancake has set and the bottom is golden brown.
    4. Turn over the pancake and cook 3 minutes or until this side is also golden brown. Using a spatula or two forks, tear the pancake into bite-size pieces. Drizzle in the melted butter and sprinkle with icing sugar.
    5. Turn the heat to medium-high and use a spatula to gently toss the pieces for 5 minutes or until the sugar has caramelised. Sprinkle with additional icing sugar and serve with plum jam.

    Pancake how-to

    Forget flops with our collection of Pancake videos! We'll show you how to make everything from traditional pancakes to savoury crepes, and more. Watch now!

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (15)


    We actually got a similar recipe to this with the same name from German friends who claim it is a German tradition. Their recipe is a little different and they separate the egg yolk and white, and mix the yolk in with the sugar, then milk, then flour and beat the egg whites until they are stiff and fold them in to the batter along with the raisins. This makes the pancakes very light and fluffy. They serve the "German Pancakes" with icing sugar and lemon juice. Delicious!  -  19 May 2007  (Review from Allrecipes US | Canada)


    My mom makes this on occassion and we just eat it up! She is from Austria and her recipe is very similar, but we eat it with applesauce. It's sooo good! It just melts in your mouth.  -  17 May 2007  (Review from Allrecipes US | Canada)


    i love kaiserschmarrn, it's one of my fav's for breakfast. although i boil my raisins for a couple of seconds in the rum and then strain. this recipe is the way i make mine as well. i do put powdered sugar over mine and eat it with apple sauce. ps i am german and yes, we like to think this is one of OUR dishes but it's not, it really does come from austria :-)  -  17 Sep 2007  (Review from Allrecipes US | Canada)