Kaiserschmarrn Chopped Pancake

Kaiserschmarrn recipe from Alpine Cooking by Meredith Erickson is aerved right from the frying pan. It's a jumble of buttery shredded pancake generously dusted with confectioners’ sugar. | thetasteedit.com #dessert #recipe #food

Of all the Austrian dessert classics, this imperial one reigns supreme over Alpine menus.

Though Kaiserschmarrn originated in Vienna, it’s not exactly something you’d bring to a kaffeeklatschor that you’d crave on a warm summer day. It is big, it’s easy to make, and it’s a whole lotta rustic. Served right from the frying pan it was cooked in, it’s a jumble of buttery shredded pancake generously dusted with confectioners’ sugar. In other words, it’s best made and enjoyed in a 300-year-old hut in Tyrol.

So that’s how I came to try it at the Gampe Thaya hut, located at 2,000 meters (6,560 feet) in the southern Ötztal Valley. In the summer, Gampe Thaya is also a dairy farm set in a meadow chock-full of cows and Alpine pastures, flora, and fauna. In the winter, it’s a ski-in/ski-out lodge right on the Gampe Alm piste. Regardless of the season, owner Jakob Prantl will welcome you, pour you a beer, and just maybe make you Kaiserschmarrn with his own two (very large) hands.

Note: The possibilities for Schmarrn (translated as “shredded or chopped pancake”) variations are endless! To make Apfelschmarrn (apple) or Kirschschmarrn (cherry), simply add a few thin slices of apple or a handful of pitted and halved cherries to the batter before you pour it into the pan.You can also add 2 tablespoons raisins to the batter, or stir in the finely grated zest of one lemon if you prefer.

Alpine Cooking, by Meredith Erickson is available now.

Kaiserschmarrn recipe from Alpine Cooking by Meredith Erickson
Kaiserschmarrn Chopped Pancake
0 from 0 votes
Author: Meredith Erickson
Pin Recipe Print Recipe

INGREDIENTS

  • 1 cup all-purpose flour, sifted, (120g)
  • 1 cup whole milk, (240ml)
  • 3 eggs
  • 1/4 cup unsalted butter, melted , (60ml)
  • fine sea salt
  • 1/4 cup grapeseed oil, (60ml)
  • 1/2 cup confectioners’ sugar, (60g)
  • 2 tbsp rum, (optional)
  • Apple jam, compote, and/or cranberry jam for serving

INSTRUCTIONS

  • Sign up as a Taste Insider below and we'll send you the recipe directly to your inbox.
Tried this recipe?Tag @TheTasteEdit and hashtag it #TheTasteEdit.

Reprinted with permission from Alpine Cooking, by Meredith Erickson, copyright © 2019. Published by Ten Speed Press, a division of Penguin Random House, LLC.Photographs copyright © 2019 by Christina Holmes.