German classics
Kaiserschmarrn with apple sauce
A thick, airy pancake is torn into golden pieces and served with apple sauce.
- Total time
- 30 min
- Servings / pieces
- 2
- Topic
- German classics
Kaiserschmarrn starts as a thick pancake and finishes as irregular golden pieces. Separating the eggs adds lift without baking powder. Keep the pan at a moderate heat: the bottom needs colour while the thick centre sets gradually. A lid helps during the first stage, followed by turning and tearing. Apple sauce adds fruit and a little sharpness; this version contains no raisins. The quantities make two sweet main-course portions. Use a large frying pan, or cook two smaller batches rather than making an excessively deep pancake in a small pan.
Method
Step by step
- 01
Mix the base batter
Separate the eggs. Whisk the yolks with the milk, then stir in the flour until smooth. Rest for 5 minutes so the flour becomes fully moistened, avoiding prolonged vigorous mixing.
- 02
Fold in the egg whites
Whisk the whites with the salt until foamy. Gradually add the caster sugar and whisk to soft but stable peaks. Stir one third into the yolk batter, then gently fold in the remainder with a spatula.
- 03
Cook under a lid
Melt 15 g butter over a medium-low heat. Add the batter and spread it evenly. Cover and cook for about 5–7 minutes until the edges set and the underside is golden.
- 04
Quarter and turn
Divide the pancake into quarters with a spatula and turn each piece. Cook uncovered for another 3–4 minutes. The centre should be set with no liquid streaks of egg.
- 05
Tear and serve
Use two spatulas to tear into rough pieces. Add the remaining butter and gently turn for 1–2 minutes so some cut surfaces colour. Dust with icing sugar and serve immediately with apple sauce.
Times are a guide. Your hob, oven and ingredients affect the result; use the cooking cues as well as the clock.
Keep the air in the batter
Whisk the whites in a clean, grease-free bowl. The first portion loosens the heavier yolk mixture; fold in the rest carefully. Long mixing knocks out many of the bubbles you have just created. Prepare the pan before finishing the batter and cook it without a long wait.
Use moderate heat
A dark bottom beneath a liquid surface indicates too much heat. Turn the hob down and cover the pan so the centre can set. Thin pans respond especially quickly. If the underside is already too dark, quarter the pancake on a plate and return it with the paler sides facing down.
Kitchen questions
One more question?
Can I add raisins?
Yes. Scatter about 30 g over the batter before cooking. Briefly soak very dry raisins in water first, then drain them well.
Should every piece be the same size?
No. Irregular pieces are part of the dish. Keep cooking any particularly thick pieces that are still damp inside before serving.
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