Kaisersschmarrn is a staple in Austrian cuisine and is named for the Austrian Emperor, Kaiser Franz Joesf I, who loved it dearly. Although this is somewhat sweet, it is typically eaten for dinner. It would be great as a breakfast or dessert as well.


(Old Austrian Recipe)


  • 12 eggs
  • 6 Tbsp sugar
  • 1 cup milk
  • 3 cups flour
  • 1/4 tsp salt
  • 3 tbsp raisins
  • Powdered sugar Sifted over the top


  1. Separate the egg yolks from the egg whites. Beat the egg whites until stiff, set aside. In a large bowl, mix the egg yolks, sugar, milk, flour and salt. Stir until well mixed. Gently fold the egg white mixture into the egg yolk mix. Add the raisins and stir lightly into mixture.

  2. Grease a frying pan and heat the pan. When pan is hot, pour enough mix to fit your pan and still be able to flip (just as you would any other pancake). Cook until bubbles begin form and pop on the top. Flip over and continue cooking until the dough is almost done. With a spatula rip the pancakes in pieces and finish baking. Take the pieces and place into a large bowl. Immediately top pieces with some powdered sugar. Continue until all dough is baked. 

Recipe Notes

Tastes great with apple sauce.