I’ve just arrived at the peak cross of the Karteiskopf, and I can hear a group discussing loudly. Suddenly one of them turns round to me and asks: “How do you prefer yours? – with or without?“ I look at him with a puzzled expression. Then he realises, that I have no idea what he’s talking about “We’re just discussing, how Austrians like their Kaiserschmarren, with or without raisins. You’re from around here, aren’t you? Now I understand what’s he going on about, “We’re not really fussy what is typically Austrian or not, the main thing is it tastes good!“, I answer with a smile. My counterpart nods happily: “How right you are!“
When I even think about Kaiserschmarrn, my mouth starts to water and I decide to head back to the Tappenkarseehütte. On arrival at the hut, the scent of fresh pancakes tickles my nose. The question that always arises – with or without – I find easy to answer: “A portion with raisins please!”
A tip for all raisin-lovers – at the Tappenkarseehütte Kaiserschmarrn is even served with an extra portion of raisins which have been soaked in rum and are served in their own dish.
Kaiserschmarrn ingredients for 2 persons:
2 dessert spoon of rum
20 g raisins
20 g lard or oil
40 g granulated sugar
1 pinch of salt
0,5 pack of vanilla sugar
125 g flour (smooth)
250 ml milk
Peel of 1/2 lemon
Pre-heat the oven to 180 °C . Separate the eggs. Mix the milk, flour, vanilla sugar, lemon peel and salt until smooth.
Whisk the egg whites with half of the sugar until stiff, then stir in gently with the egg yolks to the milk mixture.
Melt the lard in a pan, which is also suitable for the oven. Pour in the mixture and spread evenly. Now it’s time for the all important question: whether to add raisins or not? With or without raisins cook the pancake mix at a moderate temperature for approx. 30 seconds. Then bake in the oven (middle shelf for 8-10 minutes).
Take the pan out of the oven and turn the thick pancake, pull it apart into pieces and push to the edge of the pan. In free pan space add the sugar and caramelise it. Douse with rum, mix the pieces of pancake with the caramel.
Sprinkle the finished Kaiserschmarrn with icing sugar and serve immediately. Plum purée, elderflower purée, apple purée and cranberry jelly are all good accompaniments.
Photo credits: Katja Eggenhofer