{"id":2504,"date":"2026-10-02T10:50:09","date_gmt":"2026-10-02T19:50:09","guid":{"rendered":"https:\/\/la-casa-pacifica.com\/sabines-bakeaway\/kaiserschmarrn\/"},"modified":"2026-10-05T14:34:04","modified_gmt":"2026-10-05T23:34:04","slug":"kaiserschmarrn","status":"publish","type":"page","link":"https:\/\/la-casa-pacifica.com\/en\/sabines-bakeaway\/kaiserschmarrn\/","title":{"rendered":"Kaiserschmarrn"},"content":{"rendered":"<p class=\"wp-block-paragraph\">Kaiserschmarrn doesn't really need much: a light batter, good butter and a little patience at the stove. The beaten egg whites make it wonderfully fluffy, and the sparkling water makes it extra light. And of course I have a very special tip for the raisins.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"1024\" src=\"https:\/\/la-casa-pacifica.com\/wp-content\/uploads\/2026\/09\/Kaiserschmarrn_mit_Logo.jpg\" alt=\"Kaiserschmarrn in der Pfanne mit Puderzucker, dazu Apfelmus und Zwetschkenr\u00f6ster\" class=\"wp-image-2359\" srcset=\"https:\/\/la-casa-pacifica.com\/wp-content\/uploads\/2026\/09\/Kaiserschmarrn_mit_Logo.jpg 1024w, https:\/\/la-casa-pacifica.com\/wp-content\/uploads\/2026\/09\/Kaiserschmarrn_mit_Logo-300x300.jpg 300w, https:\/\/la-casa-pacifica.com\/wp-content\/uploads\/2026\/09\/Kaiserschmarrn_mit_Logo-150x150.jpg 150w, https:\/\/la-casa-pacifica.com\/wp-content\/uploads\/2026\/09\/Kaiserschmarrn_mit_Logo-768x768.jpg 768w, https:\/\/la-casa-pacifica.com\/wp-content\/uploads\/2026\/09\/Kaiserschmarrn_mit_Logo-12x12.jpg 12w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<h4 class=\"wp-block-heading\">Ingredients<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>4 eggs<\/li>\n\n\n\n<li>300 ml whole milk<\/li>\n\n\n\n<li>125 g plain flour<\/li>\n\n\n\n<li>75 ml sparkling mineral water<\/li>\n\n\n\n<li>60 g brown sugar<\/li>\n\n\n\n<li>40 g butter<\/li>\n\n\n\n<li>1 pinch of salt<\/li>\n\n\n\n<li>\u00bd vanilla pod, seeds scraped out<\/li>\n\n\n\n<li>Powdered sugar for dusting<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Optional:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Rum raisins<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Method<\/h4>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Separate the eggs. Beat the egg whites until very stiff and chill briefly.<\/li>\n\n\n\n<li>Beat the egg yolks with the brown sugar, the vanilla seeds and a pinch of salt until creamy.<\/li>\n\n\n\n<li>Stir in the flour and milk alternately in portions. Finally stir in the mineral water briefly. This makes the batter especially light.<\/li>\n\n\n\n<li>Gently fold in the beaten egg whites. If you're using rum raisins, drain them well and fold them in too. The batter is fairly runny \u2013 that's exactly right.<\/li>\n\n\n\n<li>Melt the butter in a large pan about 32 cm in diameter over medium heat. Pour in all the batter and bake it very slowly until golden brown. Now and then lift it carefully to check whether the underside is already nicely browned. I turn the heat right down, put a tea towel over the glass lid and really give the Schmarrn time to set and rise.<\/li>\n\n\n\n<li>Quarter the Schmarrn with the spatula or \u2013 for the really brave among you \u2013 turn it out into a larger pan and finish baking it in one piece until golden brown.<\/li>\n\n\n\n<li>Tear the Schmarrn into bite-sized pieces with two spatulas and bake a little longer until the pieces are nicely golden brown all over.<\/li>\n\n\n\n<li>Shortly before it's done, I add a little brown sugar and a splash of water to the pan, turn up the heat and let the sugar caramelize with the torn Schmarrn.<\/li>\n\n\n\n<li>Dust with powdered sugar and serve right away.<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\">You can serve it with stewed plums or apple sauce. Lingonberries go wonderfully too \u2013 unfortunately we can't get them here, and I really miss them.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Sabine's Tip \u2013 Rum Raisins<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">If raisins go into the Kaiserschmarrn, then please do it properly: I soak them in rum beforehand. This makes them nice and soft and gives them that wonderful aroma that goes perfectly with Kaiserschmarrn. Drain them well before folding them in \u2013 the rum belongs in the raisins, not in the batter.<\/p>\n\n\n\n<div style=\"margin-top:24px;text-align:center;\">\n<a href=\"https:\/\/la-casa-pacifica.com\/wp-content\/uploads\/2026\/09\/kaiserschmarrn.pdf\" download style=\"display:inline-block;background:#1B6770;color:#F6EEDF;padding:12px 26px;border-radius:6px;text-decoration:none;font-weight:600;letter-spacing:0.02em;\">Download recipe as PDF<\/a>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p class=\"wp-block-paragraph\"><a href=\"https:\/\/la-casa-pacifica.com\/en\/sabines-bakeaway\/\">\u2190 Back to Sabines Bakeaway \u2013 all recipes, prices and ordering<\/a><\/p>","protected":false},"excerpt":{"rendered":"<p>Kaiserschmarrn braucht eigentlich nicht viel: ein luftiger Teig, gute Butter und ein bisschen Geduld in der Pfanne. Durch den Eischnee wird er wunderbar locker, das Mineralwasser macht ihn zus\u00e4tzlich sch\u00f6n leicht. Und bei den Rosinen habe ich nat\u00fcrlich einen ganz besonderen Tipp. Zutaten Optional: Zubereitung Dazu k\u00f6nnt Ihr Zwetschkenr\u00f6ster oder Apfelmus servieren. Auch Preiselbeeren passen &#8230; <a title=\"Kaiserschmarrn\" class=\"read-more\" href=\"https:\/\/la-casa-pacifica.com\/en\/sabines-bakeaway\/kaiserschmarrn\/\" aria-label=\"Read more about Kaiserschmarrn\">Read more<\/a><\/p>","protected":false},"author":1,"featured_media":2359,"parent":973,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"rop_custom_images_group":[],"rop_custom_messages_group":[],"rop_publish_now":"initial","rop_publish_now_accounts":{"facebook_38049418078005200_1282801334912044":""},"rop_publish_now_history":[],"rop_publish_now_status":"pending","_glsr_average":0,"_glsr_ranking":0,"_glsr_reviews":0,"footnotes":""},"class_list":["post-2504","page","type-page","status-publish","has-post-thumbnail"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Kaiserschmarrn<\/title>\n<meta name=\"description\" content=\"Kaiserschmarrn ist ein dicker, luftiger Pfannkuchen, der in der Pfanne goldbraun gebacken und anschlie\u00dfend in unregelm\u00e4\u00dfige, mundgerechte St\u00fccke zerrissen wird. Au\u00dfen bekommt er eine feine Kruste, w\u00e4hrend er innen weich, locker und fast flaumig bleibt. Mit Puderzucker und zum Beispiel Zwetschkenr\u00f6ster, Apfelmus oder Rumrosinen wird daraus eine der bekanntesten \u00f6sterreichischen Mehlspeisen.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/la-casa-pacifica.com\/en\/sabines-bakeaway\/kaiserschmarrn\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Kaiserschmarrn\" \/>\n<meta property=\"og:description\" content=\"Kaiserschmarrn ist ein dicker, luftiger Pfannkuchen, der in der Pfanne goldbraun gebacken und anschlie\u00dfend in unregelm\u00e4\u00dfige, mundgerechte St\u00fccke zerrissen wird. Au\u00dfen bekommt er eine feine Kruste, w\u00e4hrend er innen weich, locker und fast flaumig bleibt. 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