Recipe: 3 Kinds of Kaiserschmarrn

Whether young or old, a freshly made Kaiserschmarrn is beloved by skiers and has maintained its popularity over the decades. Back in the 1970s, when bold colors and mullets dominated the slopes, in the 1980s when people carved their turns to the sound of Modern Talking, and in the 1990s when the Walkman was part of every skier’s gear – one thing has always remained the same: during a cozy stop at a mountain hut, a Kaiserschmarrn is the classic delight you order. 

For this Saalbach story, we’re showing two different variations that exist alongside the classic sweet dish… Enjoy!

How did the “Schmarrn” get its imperial title?

The german term "Kaiser" translates to emperor and according to the most popular legend, the Kaiserschmarrn dish was created in the second half of the 19th century at the court of emperor Franz Joseph I of Austria. The story tells that a chef accidentally tore a pancake (Palatschinke*) into pieces a bit too enthusiastically — but the emperor liked so much he gave the dish his name.

Others claim that in the Alpine region it has long been a tradition to conjure up a “Schmarrn” from milk, eggs, flour, and dried fruit. When emperor Franz Joseph was traveling in the mountains and was served such a dish during a rest stop, a farmer’s wife and hut keeper is said to have flattered him by calling it “Kaiserschmarrn.”

As for us, we don’t mind how Kaiserschmarrn got its name. Today, we’re trying three different variations of how the dish can be served: in a savory way with ham, cheese and spring onions, a sweet but low-carb version with fully vegan indgredients and the classic one with powdered sugar and raisins.

It’s Kaiserschmarrn time – a tribute to a winter holiday

You can easily recreate Kaiserschmarrn at home. First things first: which pan should you use for the perfect Kaiserschmarrn?
Ideally, use a high-quality non-stick pan or a well-seasoned cast-iron one. They ensure a beautiful, golden-brown crust.

You will also need:

• 2 mixing bowls

• A whisk

• Two spatulas

Kaiserschmarrn as a Main Course – The Savory Version

Ingredients (serves 4)

• 200 g wheat flour

• 4 eggs (size M)

• 400 ml milk

• Chili flakes

• 4 spring onions (finely sliced into rings)

• ½ tsp salt

• Freshly ground black pepper

• ½ tsp sweet paprika powder (optional, for extra flavor)

• 40–50 g butter (for frying)

• 50 g grated mountain cheese

• 3 slices of ham

If you like, you can serve this savory dish with a fresh green salad.

How it's done

1. To Prepare the dough mix the flour, salt, pepper, and paprika powder in a large bowl. Add the eggs and milk and whisk until smooth. For the seasoning stir the chili flakes and sliced spring onions into the dough, then fold in the cheese.

2. Add the butter to a pan and heat it. Add the diced ham and stir briefly.

3. Then add the dough and cook it over medium heat until it begins to set. Once the edges firm up, use a spatula to tear the pancake into rough pieces — this creates the typical “shredded” texture of Kaiserschmarrn.

4. Turn the pieces on all sides until they appear golden on each side. If needed, add a small knob of butter during cooking to prevent the Kaiserschmarrn from drying out.

5. Remove the Kaiserschmarrn from the pan, season again with salt, pepper, or chili flakes if desired, and enjoy with a fresh salad.

Conclusion: What may sound like a culinary disaster at first turns out to be absolutely delicious when freshly prepared and served. 10 out of 10 points for the savory Kaiserschmarrn!

An Experiment – The Vegan Low-Carb Version

Of course, we also like to try new recipe variations to adapt traditional dishes so that everyone at the table can enjoy them.

Ingredients

• 150 g almond flour

• 30 g coconut flour

• 2–3 tbsp erythritol (or another low-carb sweetener, to taste)

• ½ tsp baking powder

• 1 pinch of salt

• Cinnamon for a subtle note

• 300 ml unsweetened almond milk

• 3 tbsp ground flaxseed + 9 tbsp water (egg substitute; mix and let swell for about 5 minutes)

• 1 tsp vanilla extract

• 2 tbsp neutral oil (e.g., rapeseed oil)

• 200 g mixed berries (e.g., blueberries, raspberries, blackberries), fresh or frozen

• Low-carb powdered sweetener (e.g., powdered erythritol) for dusting

How it's done

1. Start with the vegan egg: Mix 3 tbsp ground flaxseed with 9 tbsp water in a small bowl and let sit for about 5 minutes until it forms a gel-like consistency.

2. Make the dough: In a large bowl, combine almond flour, coconut flour, erythritol, baking powder, and salt. Add the unsweetened almond milk, prepared flax egg, berries, and vanilla extract. Mix well until you get a smooth dough. Let it rest for about 5 minutes so the ingredients can fully combine.

3. Heat 2 tbsp oil in a pan over medium heat. Pour in the dough and spread evenly. After about 3–4 minutes, the underside should be lightly browned and the edges set.

4. Tear the batter: Using two forks or a spatula, tear the pancake into rough pieces to create the typical “shredded” shape. Then cook for another 3–4 minutes, turning occasionally, until all pieces are lightly browned and cooked through.

5. Arrange on plates and garnish with cinnamon. Dust with low-carb powdered sweetener if desired.

Conclusion: There are countless delicious low-carb and vegan dishes out there. Personally, I prefer trying completely new recipes instead of modifying classics until they meet every dietary requirement. The Schmarrn tastes good, but it no longer has much in common with the classic Kaiserschmarrn one expects when hearing the name. I would give it 6 out of 10 points!

The Classic – with Powdered Sugar & Raisins

So how do you prepare the PERFECT KAISERSCHMARRN, worthy of winter sports fans and royalty alike?

Ingredients

• 4 eggs

• 125 g flour

• 125 ml milk

• 1 pinch of salt

• 1 tsp baking powder

• 40 g sugar

• 80 g raisins

• 4 tbsp butter

• 1 tbsp powdered sugar (for dusting)

How it's done 

1. Separate the eggs, then mix the egg yolks with the flour, milk, salt, baking powder, and sugar until you get a smooth dough. Let it rest for about 10 minutes.

2. Whip the egg whites until stiff and gently fold them into the dough, then add the raisins.

3. Melt 2 tablespoons of butter in a pan and pour in the batter. Cook slowly over medium heat, then use a spatula to tear it into pieces. Gradually add the remaining butter and finish cooking the pieces until golden brown.

4. Dust it with powdered sugar and serve with stewed plums or applesauce, depending on your taste.

Enjoy your meal!

Conclusion: Simply wonderful! And even though I’m not a typical Kaiserschmarrn junkie, I have to admit this sweet dish tastes absolutely delicious.

10 out of 10 points for homemade Kaiserschmarrn — and when you close your eyes, you can almost see the mountain panorama, the white peaks, the bright sunshine, and the cozy deck chairs outside the alpine huts right in front of you.

* Palatschinken or omelet — this is what pancakes are called in the Pinzgau region.