Recipe Tyrolean Kaiserschmarrn: The original recipe to recreate

Kaiserschmarrn is a thick pancake "torn" into pieces (Schmarrn), fried in butter and usually served with icing sugar. It is considered a classic of Austrian cuisine (especially in the Alpine region). There are several traditional stories surrounding Emperor Franz Joseph I about its exact origins; which of these is historically "the" truth is not clearly documented.

Yes, there is vegan Kaiserschmarrn. It is typically prepared without eggs or cow's milk, e.g. with a plant-based drink (oat/soy/almond) and an egg substitute (depending on the recipe, e.g. aquafaba/chickpea water, apple sauce, banana or ready-made egg substitute).

Kaiserschmarrn is particularly fluffy:

• Separate the eggs and beat the beaten egg whites until stiff, then carefully fold in (do not stir vigorously).
• Do not stir the batter "to death": only mix briefly so that it remains fluffy.
• Heat sufficiently, but not too high: rather a medium heat so that it rises and cooks on the inside without burning on the outside.
• Optional: a little baking powder can also loosen it up (not essential, but often used).

A large, heavy pan with good heat distribution works best. Cast iron or heavy stainless steel pans are particularly suitable because they ensure very good browning and distribute the heat evenly. A non-stick pan can also be useful, especially for beginners, as the dough is less likely to stick when turning and tearing. It is also important that the pan has a sufficiently large diameter so that the batter does not rise too high. A stable base ensures even heat development and an ovenproof handle is practical if the Kaiserschmarrn is to be briefly placed in the oven to finish cooking.

Common causes:

• Egg whites not stiff enough or stirred in too early/too coarsely (air goes out).
• Stirred too long/too vigorously after the flour has been added (dough becomes "heavy").
• Pan too hot: outside browns immediately, inside cannot rise properly.
• Dough too liquid or too thin in the pan: creamy rather than fluffy.
• Too much weight (too much flour in proportion) can make it compact.

Typical reasons for this are that the Kaiserschmarrn has been fried for too long or too little fat or butter has been used, resulting in dry and tough pieces. Too much flour or too little milk can also cause the dough to become firmer and less moist. If the dough is also stirred too vigorously, the structure becomes more compact and firmer. Finally, if the heat is too high, the Kaiserschmarrn will dry out quickly before it can cook until the inside is juicy.

The classic accompaniments to Kaiserschmarrn are apple sauce or apple compote, as they are mild, fruity and very popular. Plum compote, in which plums are cooked and often lightly flavoured, is also particularly classic in Austria. Cranberries, other fruit compotes or, depending on the region and recipe, vanilla sauce are often served with it.

Yes, you can freeze Kaiserschmarrn. It often loses some of its crispiness when frozen, but remains edible.

This is the best way to do it:

• Allow to cool completely, then pack in portions in an airtight container (freezer bag/box).
• Defrosting: the gentlest way is in the fridge overnight or briefly at room temperature.
• Reheating: in a pan with a little butter over a medium heat (brings back roasted flavours) or in the oven. Microwaving works, but tends to make it softer.