One Sweet One Savory From Deutchland: Kaiserschmarrn & Schupfnudeln! 🌞

Last edited Fri Nov 7, 2025, 11:01 AM - Edit history (2)

Kaiserschmarrn
By Julia Foerster

Kaiserschmarrn (Scrambled Pancake) is an Austrian dessert that’s also very popular in Bavaria! A sweet fluffy pancake made with rum-soaked raisins is torn into bite-sized pieces, caramelized, and served sprinkled with powdered sugar, applesauce, and preserves. This easy dessert recipe also tastes great for brunch and is loved by kids and adults alike!

Prep Time: 20 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 40 minutes minutes

Servings: 4

Ingredients

For the rum-soaked raisins:

1/3 cup raisins
3 Tbsp Rum, or water

For the pancake:

3 large eggs, divided
3 Tbsp unsalted butter, melted
1 tsp vanilla extract
2 Tbsp granulated sugar
1 pinch of salt
1 cup all-purpose flour
1 cup milk

To caramelize:

2 Tbsp unsalted butter
2 Tbsp granulated sugar

To serve:

2 Tbsp Powdered sugar
1 cup applesauce


Instructions

In a small bowl combine raisins and rum. If you can't use rum, soak the raisins in water but I highly encourage you to use rum because it's an essential part.

Separate the eggs and set the egg yolks aside for a moment.

In the bowl of a stand mixer fitted with the whisk attachment add the three egg whites and beat at high speed about 2.5 minutes until stiff peaks form. Don't overbeat the egg whites! Transfer to a bowl and set aside.

Add the three egg yolks, melted butter, vanilla extract, sugar, and a pinch of salt to the (now empty) bowl of your stand mixer, still fitted with the whisk attachment. Combine at medium speed about 2-3 minutes.

On low speed, alternately add flour and milk, a tablespoon of each at a time, until you used up the milk and the flour. Don't overmix. Scrape down the sides and up the bottom of the bowl as needed.

Using a metal spoon or rubber spatula, fold in the stiff egg whites until combined and no big egg white lumps remain. You need to be very gentle and light-handed.

Heat 1 tbsp butter in a 12-inch skillet over medium heat. Pour the batter into the skillet and cook for about 6-7 minutes. After 3 minutes sprinkle the drained raisins over the batter. Use a spoon to peak under the pancake to see if it's golden brown underneath.

When the pancake is golden brown underneath, sprinkle the top with a little bit of sugar. Using a spatula, divide the pancake into quarters and turn the pieces. Add a little bit of butter to the pan while turning the pancake.

Cook for 3-4 minutes until the quarters are golden brown underneath.

Using two spatulas or forks, tear the pancake into bite-sized pieces.

Add 2 tbsp butter and sprinkle 2 tbsp sugar over the pancake pieces.
Turn up the heat to medium-high and gently toss the pieces with a spatula
for about 3-4 minutes, until the sugar has caramelized.

Sprinkle with confectioners' sugar and serve in the pan with applesauce on the side.


From https://platedcravings.com/kaiserschmarrn-recipe/

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Schupfnudeln (homemade potato noodles)

In Bavaria, there is a particularly delicious type of noodle
that, when pan-fried, elevates the plain potato into a dish
that’s often served by itself. It’s also the perfect
accompaniment for pork, lamb, duck or sauerkraut, and
when turned into dessert with cinnamon and applesauce,
it’s a fitting culmination of a traditional German meal.
Schupfen means “to push or throw.” In this case, little bits of
potato dough are rolled between the hands and thrown off
into finger-shaped noodles, creating the classic shape of the
ends narrower than the middle.

Serves 4

1½ lbs (680 g) peeled russet potatoes, quartered
2 tsp (10 g) salt, plus more as needed
4 tbsp (32 g) all-purpose flour, plus more for rolling (see Oma’s
Ecke)
2 large egg yolks
2 tbsp (19 g) potato starch or cornstarch
Freshly ground black pepper, as needed
Freshly ground nutmeg, as needed
2 tbsp (30 g) butter

Preheat the oven to 300°F (150°C) and set a 16 x 11–inch (40 x 28–
cm) baking sheet near your workspace for easy access.

Put the potatoes in a large saucepan, cover them with water and
bring them to a boil over high heat. Cover the saucepan, reduce the
heat to medium-high and simmer until the potatoes are tender,
about 20 minutes. Drain the potatoes and spread them onto the
baking sheet. Place the baking sheet in the oven for 3 minutes to
evaporate the moisture from the potatoes. Remove the baking sheet
from the oven and let the potatoes cool slightly. Turn the oven off.

Fill a large pot with water, add the salt and bring the water to a boil
over high heat. Cover the pot, reduce the heat to low and bring the
water to a simmer. Dust a large plate with flour. Set the plate aside.
Mash the potatoes or press them through a potato ricer into a large
bowl. Once they are cooled, add the egg yolks, flour and potato
starch. Mix the ingredients together using your hands. Season the
dough with additional salt, pepper and nutmeg. Transfer the dough
to a floured work surface. Gently knead until the dough holds
together and does not stick to your hands, adding extra flour as
needed.

Divide the dough in half. Roll each half into a log about ½ inch (13
mm) thick. Cut each log into 1-inch (2.5-cm) pieces. Roll each piece
between your hands into finger-size noodles with tapered ends and
put them on the flour-dusted plate. Dust your hands with extra flour
to keep the dough from sticking.

Fill a large bowl with cold water and set aside. Place a large empty
bowl next to the bowl of water.

Drop half the noodles into the simmering salted water. When they
rise to the surface, use a slotted spoon to place the noodles in the
cold water to cool. Remove the noodles from the cold water and
place them in the empty bowl.

Repeat this process with the remaining noodles. When all the
noodles have been cooked, melt the butter in a large skillet over
medium-high heat. Add the noodles and sauté for about 5 minutes,
until they are golden brown, just before serving.

Oma’s Ecke (Grandma's Corner)

The exact amount of flour needed is impossible to predict. It
depends wholly on the moisture content of the potatoes.
Russets or other starchy potatoes, the best to use for this,
will have differing amounts of moisture depending on the
time of year. Add just enough flour to make a dough that
doesn’t stick to your hands.


From "German Meals at Oma's"
https://www.goodreads.com/book/show/41487174-german-meals-at-oma-s

Köstlich! (DELICIOUS!)

Still getting a 403 when I try to fix yesterday's title!