Arthur Bovino


  • Heaping palmful of golden raisins
  • Rum to cover
  • 6 eggs, separated
  • ½ cup sugar
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1 cup of flour
  • Pinch of salt
  • 1 tablespoon butter
  • Confectioner's sugar, for garnish
  • 1 cup strawberry preserves or fresh fruit, for garnish

Two months into backpacking through Europe in 2007 I rolled into Vienna. I found a hostel, visited Hundertwasser-Krawinahaus, bought, lost, and found a tram ticket, then stumbled across the Festwochen on the Rathausplatz, an outdoor film festival with food stands. Whichever opera it was it sounded great. Part of that was due to a belly full of beer, sausage, and Kaiserschmarrn, the emperor's pancake. This recipe for kaisershmarrn isn't from Austria, but one cobbled together from the things I like about other recipes.


Soak the raisins in rum until you're ready to cook the pancake. Separate six eggs, reserving the whites. To make the base combine the yolks, sugar, milk, and vanilla. Sieve the flour in and mix.

To the whites add a pinch of salt, then either bust out your whisk or your KitchenAid. Whisk the whites to soft peaks. Drain the raisins and mix them into the pancake base.

In a sauté pan on low heat, add the butter. Fold whites into the base. Do not stir. Do not pass go. You don't want to lose all the air and height you just did all that work whisking in. Gently fold with a spatula, dipping it in gently and raising the liquid up repeatedly until the mixture is uniform.

Add batter to the pan and cook for about two minutes on low heat. Here's the great part about kaiserschmarrn. It means mixmash, it's meant to be messy looking. Check the bottom of the pancake occasionally and when it looks brown, use the spatula to pull the cooked part away from the sides and bottom allowing the uncooked batter to cook. When it's all cooked plate the pieces, dust them with confectioner's sugar if you like, and serve it with strawberry preserves or fresh fruit.


Click here to see Recipe SWAT Team: Pancake recipes.


Calories per serving:

383 calories

Dietary restrictions:

Balanced Kidney Friendly, Vegetarian, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, No Oil Added

Daily value:



  • Fat 49g 76%
  • Carbs 210g 70%
  • Saturated 21g 107%
  • Fiber 3g 14%
  • Trans 1g
  • Sugars 114g
  • Monounsaturated 16g
  • Polyunsaturated 7g
  • Protein 58g 117%
  • Cholesterol 1,171mg 390%
  • Sodium 827mg 34%
  • Calcium 468mg 47%
  • Magnesium 89mg 22%
  • Potassium 882mg 25%
  • Iron 7mg 38%
  • Zinc 6mg 38%
  • Phosphorus 938mg 134%
  • Vitamin A 689µg 77%
  • Thiamin (B1) 0mg 26%
  • Riboflavin (B2) 2mg 109%
  • Niacin (B3) 2mg 10%
  • Vitamin B6 1mg 33%
  • Folic Acid (B9) 186µg 47%
  • Vitamin B12 4µg 63%
  • Vitamin D 9µg 2%
  • Vitamin E 4mg 19%
  • Vitamin K 3µg 4%
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