A few summers ago, staying in the mountains outside the spa town of Merano in the German-speaking region of Alto-Adige, we discovered Kaiserschmarrn. This fluffy concoction is similar to a sweet fried souffle made with raisins and dusted with icing sugar and served with lingonberry jam. It is of Austrian origin but is eaten throughout Alto Adige. The dish’s name originates with the Austrian emperor, Kaiser Franz Joseph I, who was fond of this dish and the word, “schmarren” meaning a shredded dish as the pancake is shredded at the end of its cooking. It can be served as a quick meal or as a dessert. Children adore it as its light yet luxurious texture.
The versatility of this dish makes it unique as well as that it can be served any time of the day. Enjoy.
Kaiserschmarrn (fluffy pancake with lingonberry jam) – Alto Adige
This serves 4 people for dessert or 2 people for a main course. If you are determined to find lingonberry jam, I find IKEA usually has some. For illustrated step-by-step instructions, please click here.
150 grams flour, sifted
450 ml milk, tepid
4 eggs, separated
30 grams sugar
40 grams raisins, soaked in warm water and drained
40 grams butter
Sea salt
Icing sugar, to dust
Lingonberry jam, to serve (can substitute another berry, apple or plum jam)
Heat the oven to 180C.
Mix the flour with a pinch of sea salt, the milk and the egg yolks in a bowl. In a mixer using the wire whisk attachment (or by hand using a whisk), beat the egg whites with the sugar until it forms stiff peaks (see method here).
Use a spatula to gently fold in a spoonful of the egg white mixture into the flour mixture. Add the rest of the egg white and the drained raisins, folding through, being careful not to lose all the air whipped into the egg white.
Melt the butter in a large, hot frying pan over medium-high heat. Add the mixture and cook until golden, about 5 minutes. Add the frying pan to the oven and cook for 10 to 15 minutes, until cooked through. Use two forks to break up the omelette. Divide amongst 4 plates and sprinkle with icing sugar. Serve hot with a spoonful of lingonberry jam.
