Kaiserschmarrn is an Austrian shredded pancake — torn into caramelized pieces and dusted with powdered sugar. This recipe stacks those pieces into a burger shape with apricot jam and whipped cream in between. It takes about 50 minutes and makes a genuinely fun dessert that tastes as good as it looks.
Shopping notes
- Rum-soaked raisins: Soak them for at least 30 minutes before you start — overnight is better. If you want to skip the alcohol, warm apple juice works as a soak and keeps the raisins plump.
- Apricot jam: Look for a jam with visible fruit pieces rather than a smooth jelly. It holds its shape better between the layers and gives you more flavor per spoonful.
- Whipped cream: Whip it yourself from heavy cream. Store-bought aerosol cream collapses too fast and turns the assembly soggy within minutes.
- Eggs: You need them separated — the whites get beaten to stiff peaks separately, so cold eggs straight from the fridge are harder to separate cleanly. Let them sit out for 10 minutes first.
What makes this version work
Two things matter here. First, beating the egg whites to stiff peaks and folding them in gently — this is what gives the pancake its lift and keeps the torn pieces light rather than dense and doughy. Overmix and you knock out the air; the result is flat and chewy. Second, the tearing step is not just for presentation. When you break the pancake apart in the pan and keep cooking, you expose more surface area to the butter, which means more caramelization and more of those slightly crispy edges that make the texture interesting. Give the pieces a full 5 minutes after tearing and resist the urge to stir constantly — let them sit and brown.
Common problems and fixes
- Pancake won’t set in the middle before the bottom burns: Your heat is too high. Medium heat on most stovetops means the bottom of the pancake cooks through before the center is still liquid — if it’s browning in under 3 minutes, turn it down. A lid for the first 2 minutes helps the top set without flipping.
- Egg whites deflate when folded in: The batter is probably too cold or too thick. Make sure the flour-milk base is at room temperature, and fold with a wide spatula in slow, deliberate strokes — no more than 12 to 15 folds total.
- Assembly collapses immediately: The Kaiserschmarrn pieces are too hot. Let them cool for 5 minutes off the heat before stacking — warm pieces melt the whipped cream and the whole thing slides apart.
- Raisins burn in the pan: Add them after the batter has set slightly on the bottom, not at the very start. Pressing them into still-liquid batter keeps them from sitting directly on the hot pan surface.
- Layers taste flat: A small pinch of flaky salt on the jam layer before adding the whipped cream sharpens every other flavor in the stack — skip the egg in the mix if you want a lighter texture, but don’t skip this.
Storage and reheating
The Kaiserschmarrn pieces store well on their own — keep them in an airtight container in the fridge for up to 3 days. Reheat them in a dry non-stick pan over medium-low heat for 2 to 3 minutes, which brings back some of the caramelized edges. Do not microwave them; they go rubbery. The whipped cream and jam should always be added fresh at serving time — assembled burgers do not hold in the fridge. For longer storage, the cooked pancake pieces freeze fine for up to 6 weeks; thaw overnight in the fridge and reheat in the pan as above.
Austrian Kaiserschmarrn Sweet Burger
Ingredients
Pancake Ingredients
- 2 cups all-purpose flour sifted
- 4 large eggs separated
- 1 cup whole milk prefer organic
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 pinch salt
- 2 tablespoons butter unsalted
- ⅓ cup raisins soaked in rum
Burger Components
- ½ cup apricot jam warmed slightly
- 1 cup whipped cream lightly sweetened
- 1 pc fresh mint leaves for garnish
Instructions
- In a large bowl, combine the sifted flour, sugar, vanilla extract, and salt. Gradually whisk in the milk until a smooth batter forms, without lumps.
- In a separate bowl, beat the egg whites to stiff peaks. Carefully fold them into the batter for an airy texture.
- Melt the butter in a large, non-stick skillet over medium heat (180°C / 350°F). Pour in the batter, sprinkle with rum-soaked raisins, and cook until golden brown and slightly crispy on the bottom.
- Use a spatula to tear the pancake into pieces and continue cooking until the surfaces are golden brown, about 5 minutes.
- Assemble the burgers by layering pieces of Kaiserschmarrn, a dollop of apricot jam, and a generous spoonful of whipped cream. Garnish with fresh mint leaves for an added aromatic touch.
Notes
Nutrition
Common questions
Can I make this without alcohol if I’m serving it to kids?
Yes — just soak the raisins in warm apple juice or orange juice instead of rum. Soak for at least 30 minutes so they’re plump, and the flavor difference in the finished dish is minimal.
How do I keep the burger stacked without it falling over?
Use a flat, wide piece of Kaiserschmarrn as your base and press it gently onto the plate before building up. Keep the whipped cream layer thick enough to act as a cushion but not so tall that it pushes the top piece off — about a heaped tablespoon per layer is the right amount.
My batter has lumps even after whisking — is that a problem?
Small lumps usually mean the flour wasn’t sifted or the milk was added too fast. Whisk the dry ingredients first, then add the milk in a slow stream while stirring. If there are still lumps, let the batter rest for 5 minutes and whisk again — most will dissolve.
Can I make the pancake ahead of time and assemble later?
Yes, and it actually works well. Cook and tear the Kaiserschmarrn, let it cool completely, then store it in the fridge for up to 3 days. Reheat in a pan right before serving and assemble with fresh cream and jam at the last minute.
What can I use instead of apricot jam if I can’t find it?
Sour cherry jam is the closest match in terms of tartness and body. Strawberry jam works too and is easy to find — just warm it slightly so it spreads without tearing the pancake pieces.
The recipe makes 4 burgers — can I scale it down for 2 people?
Halving the batter works fine, but beating just 2 egg whites to stiff peaks is trickier in a large bowl — use a smaller bowl so the whisk actually reaches the whites. Everything else scales directly.