Fresh-Milled Austrian Shredded Pancake (Kaiserschmarrn)
Ingredients
- 250 g freshly milled flour hard white, soft white, or red wheat
- 400 g milk
- 3 eggs
- Butter for frying
- 15 g sugar optional
- raisins optional + 1–2 tablespoon rum or warm water (for soaking raisins)
- powdered sugar optional, for dusting
- jam optional, compote, or berries for serving,
Method
- Mill the flour straight into a bowl with the milk. Stir with a spoon until the mixture is smooth. You don’t need a mixer or blender for this.
- Let the flour-and-milk mixture rest for at least 30 minutes. This helps the flour absorb the liquid and makes the batter easier to handle when flipping. If you prefer, you can mix only the flour and milk ahead of time and add the remaining ingredients later.
- After the rest time, add the eggs and the sugar (if using). Stir with a spoon until the batter is combined. It should be pourable but not too thin, similar to American pancake batter.If you’re using raisins, place them in a small cup and cover with rum or warm water to soften. Let them sit while you prepare the batter. If you’re short on time, you can skip soaking.
- Melt a generous amount of butter in a medium skillet over medium heat. A 12-inch skillet works well, but a slightly larger one is fine too. If you double the recipe, use a bigger pan so the batter doesn’t get too thick.Pour the batter into the skillet so it sits about 1–2 cm (⅓–⅔ inch) thick. Add the raisins on top if you’re using them.Cook uncovered for 7–10 minutes, until the bottom is golden and the edges start to set. The top will still look a little wet, this is normal.
- Use a spatula to cut the pancake into four sections and flip each piece. It may look messy, but that’s okay.
- Cook for another 5 minutes, or until both sides are golden.
- Tear the pancake into bite-sized pieces using two forks or a spatula. Cook for another 5 minutes, tossing now and then so the edges crisp up.
- Remove from the pan. Dust with powdered sugar and serve warm with jam, fruit compote, or fresh berries.
Private Notes
Tried this recipe?
Please leave a rating!