Keiser Schmarrn


Keiser schmarrn is one of those old school austro-hungarian dishes that we don’t eat nearly often enough. (If you were to ask me what often enough is, I would probably have to say approximately 5 times a week.) There’s probably as many recipes out there, as there are grandmothers in the whole central Europe region. There’s also many different ways people make it, some bake it in the oven for some time, some people don’t. Most people do a ridiculous mistake when making the schmarrn though- they add raisins soaked in rum a.k.a the most disgusting food invention ever. This recipe, as all of the recipes that are going to come from under my finger tips, does not contain a trace of raisins. It’s Norbs special recipe which in his mind produces the best schmarrn in the world. And, for once, I kind of have to agree.

If you have never had schmarrn in your life, it’s kind of like American pancakes, only crispier (and tastier). It’s something that you definitly have to try.

You’ll need:

  • 3 eggs (separated)
  • 200-250g flour
  • 200 ml milk
  • 1 tsp baking powder
  • pinch of salt
  • 1 tsp vanilla extract
  • 1 tbsp rum
  • rind of a quarter of a lemon
  • sunflower seed oil for baking (do not substitute this for any other kind of oil)
  • 2 tbsp icing sugar

1. Mix the dry ingredients.

2. Add milk, mix well. Add the egg yolks, lemon rind, rum and vanilla.

(The batter has to have a consistency similar to pancake batter, so not too runny, but not too tick. It has to leave a very soft ribbon if you spoon some onto itself. If it’s too runny, add more flour and if it is too thick (which it probably won’t be), add more milk.  )

3. Beat the egg whites until soft peaks form. Add them gently to the batter.

4. Let sit for half an hour.

5. Heat 1/2 cm oil in a (preferably cats iron) pan. Pour the mixture in the pan (if it’s a small pan, you’ll have to do it in batches. The “pancake” should be round 2 cm tall.)

6. Bake on medium heat until it is almost set. Turn it. (you can cut it with a wooden spatula into smaller pieces before turing, if that makes it easier). Bake for a minute or two more.

7. Increase the heat to almost maximum. Now the real work begins.You have to cut the pancake into smaller chunks with a wooden spatula, while mixing  evenly. The objective of the whole procedure is to get everything as crispy as possible while not burning anything . Some people like to have all the chunks really small and crispy, but I prefer my schmarrn with larger, juicer chunks in the mix.

8. Just before it’s done sprinkle with icing sugar and let it caramelize a little.

9. Serve with some kind of fruit- traditionally it’s apple sauce, but jam, a compote or fresh fruit salad pair with the schmarrn perfectly too.



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