This sweet type of shredded pancake is a classic dessert from Austria that goes well with powdered sugar (strongly recommended) and cranberry compote (optional). The recipe serves a total of 3 people and the total cooking time is 40 minutes.


  • 3 eggs
  • 20 grams of sugar
  • 1 pinch of salt
  • 100 grams of wheat flour (sifted)
  • 1/2 teaspoon of lemon zest
  • 125 ml (1/8 liter) of whipped cream
  • 3 tablespoons of soaked raisins
  • 30 grams of butter
  • Powdered sugar 


  1. Preheat the oven at 200 degrees Celsius.
  1. Seperate the egg yolk and the egg whites. Do not discard either as you will be using both in this recipe.
  1. Mix the egg yolk of the three eggs with 20 grams of sugar until it foams. 
  1. Add 1 pinch of salt, 100 grams of sifted wheat flour, 1/2 teaspoon of lemon zest, and 125 ml of whipped cream one by one and mix with a mixer. 
  1. In a separate bowl, whip the egg whites of the three eggs until they form stiff peaks.
  1. Carefully mix the soaked raisins with the egg whites. 
  1. Combine the egg white mixture with the egg yolk mixture to make a light and airy batter.
  1. Melt the 30 grams of butter in a big pan and pour the batter in. On high heat, bake and flip the batter until it’s a bit firm (the consistency should resemble a fluffy pancake). 
  1. Turn off the heat and place the pan with the mixture into the oven for about 12 minutes at 200 degrees Celsius.
  1. When the kaiserschmarrn is fully cooked, take the dish out of the oven and tear the dough into small pieces with two forks.
  1. Add powdered sugar to taste. The powdered sugar will add sweetness to the dessert. (Tip: As you can see in the photo, it also tastes very good with cranberry compote.) 
  1. The dish is ready to be served!

Guten Appetit!




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