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How to Eat Alone Recipes

Kaiserschmarnn (Austrian Scrambled Pancakes)

Kaiserschmarnn (Austrian Scrambled Pancakes)

by Julia Georgallis

6 months ago

This recipe is published alongside Episode 8, The Latch Key Creative with Joal Stein. Joal talks about how being a latch-key kid helped with his creative process later in life. Small-Joal would often mess about in the kitchen trying to figure out what to cook himself, but one day stumbled across the idea of 'scrambled pancakes.' As an adult, he realised that this was an actual dish, popular in Austria and Germany and known as 'kaiserschmarnn.' I thought this was a great, fun recipe and made it for myself one weekend for brunch. The rum-soaked raisins make it a great hangover dish. 

Time: 20 minutes 

Faff Level: 3

Plant Based Diets: Suitable for vegans if you swap the milk for plant milk and use Oggs or another supermarket brand egg-alternative (it doesn't work brilliantly with aquafaba, I've tried it and was a bit disappointed with the restult). 


1 heaped tablespoon of raisins

2 tablespoons of rum (or whatever alcohol you have)

2 eggs, separated (or egg alternative)

1 tablespoon sugar

a pinch of salt

a little zest of lemon

1/4 cup of milk or plant milk

1/2 cup flour (use whatever type you have in your cupboard but plain flour works best)

1/2 tablespoon butter (or plant butter)

Dusting of icing sugar

Baked fruit (I used one pear for this dish)

Juice and zest of half a lemon 

1 tsp of nutmeg OR cinnamon OR allspice 


1. Microwave the raisins soaked in rum then leave them to stand for 20 mins whilst you're making the pancake. P.S I have never 'soaked' dried fruit by using the microwave before and it has revolutionised my life - no more waiting 2 hours to soak up the alcohol. 

2. Whisk the egg white until it is super fluffy, ideally at soft peaks. This sounds really annoying, but in reality it's quite quick to do as you only have 2 egg whites, so forms peaks very quickly. Add a pinch of salt. 

3. Beat egg yolk with sugar, spices, lemon zest then add in milk and flour slowly to the yolks. 

4. Fold in egg white so that you have an airy, fluffy mixture.

5. Heat up a knob of butter. Cut up cubes of pear and fry them in the butter. Making sure the pan is still well buttered and super hot, pour in the batter over the pears then sprinkle the batter with the raisins.

6. Turn pan down to medium heat and cook for about 5 minutes, or until the base of the pancake is golden brown and can be lifted up easily with a spatula.

7. Flip the pancake - if it breaks, don’t worry as this is the end goal anyway. Fry for another few minutes on the other side and when it is cooked through, begin to tear up the pancake in the pan.

8. Serve warm with lemon juice and icing sugar. 


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