Description
Königsschmarrn, or known as Kaiserschmarrn, is a delicious German Pancake that is baked in the oven. It’s sweet, fluffy, and extremely delicious!
Ingredients
Scale
- 180 g butter
- 140 g all-purpose flour
- 600 ml milk
- 9 egg yolks
- 9 egg whites
- 230 g brown sugar
- ½ tsp gingerbread spice
Instructions
- Melt 140 g of butter in a saucepan, add the sifted flour in a quick motion, and stir. Cook both briefly until the flour is toasted light brown.
- Add the milk and gingerbread spice and stir until you have a smooth, thick mixture.
- Allow the mixture to cool below 70°C, then gradually add the egg yolks.
- Beat the egg whites stiff and add 190g sugar after half the beating time.
- Slowly fold the beaten egg whites into the flour mixture.
- Spread everything on a baking tray lined with baking paper and spread evenly.
- Bake the mixture for approx. 20 minutes on the middle rack at 180°C, non-fan assisted. As soon as the surface is slightly brown, remove the Schmarrn from the oven and leave to cool in the tray.
- Turn the cold Schmarrn upside down and cut into even pieces.
- Melt 40g butter in a large ovenproof frying pan, add the remaining sugar and toss the prepared pieces in it.
- Place the pan on the middle rack of the preheated oven at 180°C for 10 minutes. The Schmarrn will rise again during baking.
- If you like, you can decorate the Königschmarrn with toasted almond flakes, raisins, and icing sugar. As we’d say in Switzerland: “En guete!”
Notes
- The full recipe with nine eggs is enough for about 6 people when eating the Kaiserschmarrn as a main dish. If making the Königsschmarrn as a dessert, I recommend scaling the recipe down to 5 eggs, which makes enough dessert for 4-6 people.
- I love to serve the Königsschmarrn with “Öpfelmuess”, which translates to apple sauce. I enjoy it with a sweet-sour berry jam too, but a sprinkling of powdered sugar goes a long way, too!
Keywords: Königsschmarrn, Kaiserschmarrn, German Pancakes, Austrian Pancakes, Italian Tavolata, David Geisser