I live less than two kilometers from where Kaiser Franz Joseph ate his Kaiserschmarren - and when you said "… who apparently liked his pancakes torn into small pieces, sort of like his empire was eventually", my laugh was probably heard all the way. You’re the best, Chef John. :D
Maybe, but chef Jon has a specific way of talking that I consider strange. "Calming terror" where his voice WOULD be calming, except he starts each sentence as suddenly as possible. It's strange, but If he changed it I'd have a problem.
I remember this fondly, my granddad used to get this for me as a treat, whenever we went to a restaurant together. They put raisins (I don't think rum soaked) and julienned almonds in the pan for the last minute or so.
I'm from Germany (been to Austria a lot and have eaten tons of Kaiserscharrn) and while I think the almonds don't add much unless you really want that crunchy texture, raisins are a huge upgrade in terms of flavor and texture and should always be included :D
woooow as an austrian i feel very happy right now haha! i love kaiserschmarren. love how you pronounced it haha! this is best served with zwetschkenröster or apple sauce
Love, Love, Love!!! I’ve been eating Kaiserschmarren all my life. It’s easily one of my most favorite childhood dishes and fondest memory, watching my grandmother make this dish after church on Sundays with us barely able to control ourselves until every plate was filled. We used powdered sugar, homemade applesauce, and occasionally homemade jam. Best. Memory. EVER!
Wow, a classic from my home country? I love that it gets some love! The anecdote I know for the name is that Sissi, the beloved queen, wanted more dessert but the royal kitchen had run out of ingredients, so the chef came up with this Schmarrn (nonsense) from just eggs, flour, butter and sugar that they did have left.
Maybe you can answer my curiosity from the video, do you know if irregular edges from tearing are actually more traditional than the cut edges John went with, and if that would be a better texture?
@@samweldon8104 the way I know the recipe, you do indeed tear it instead of cutting it. I have tried both and like the torn texture better but I wouldn't fault anyone for cutting it. My family also flips the whole "big pancake" thing once and then puts it into the oven to bake to finish. The reasoning is that it's otherwise very easy to burn it without fully cooking it through.
Now as I see you’re doing Kaiserschmarren I can’t believe you’ve never done that before! It’s such a classic dish in all German speaking countries and we all love the Austrians for this piece of perfection. Thank you for sharing it :) It also works perfectly with warm cherries and vanilla sauce or ice cream or both, if you just finished a hiking tour in the alps ;)
Funny side story: I’ve been separating eggs using the shell to shell method for years and I’ve never broken a yolk. One day I decided to try through the fingers. I broke the yolk! 🤣🤣🤣
As a young teenager living alone with a dad who sometimes worked very long hours, it often fell to me to sort out dinner. I had a fairly small repertoire, but pancakes (the thin Swedish variety) were of course on the list. Lacking any sort of actual instruction, I just assumed that flipping them in the pan was how it was meant to be done. That was something I had seen on TV, so that is what I did. Might have lost a few in the beginning, but it soon became second nature. I could flip them without even looking and had been doing that for years before I realized that this is not how everyone does it. You're allowed to just use a spatula, apparently!
I was a tad taken aback that you did not cream together the egg yolks and sugar! I was certain that failing to do so would result in dismal and disheartening failure but, once again, you prove that you are the boss blender and know how to school us plebes.
A suggestion from a Slovenian to the American viewers: raisins! So, instead of rum, try out a standby good Bourbon whiskey of your choice and soak the raisins with it, then serve it up with the Emperor's Mess. Extra points to dump sliced apples and soaked raisins into the pancake as you have already poured it. This is a thing we do, and ho boy, it's a whole mess and it's lovely.
@@lipstickzombie4981 "The rest of the planet ain't big fans of raisins though." Which planet are you referring to? Here on Earth raisins are very popular.
My mum was Austrian and only occasionally made Kaiserschmarren as a dessert item (with raisins and cheese). Mostly Monday night was the thin crepes called Palaschinken night (both savory and sweet). She'd always make extra for chicken soup. Those palaschinken were torn and added to the soup (always with a bottle of Maggi close by).
Actually, next time you try, move the batter like you might move soft scrambled eggs. You will get parts that are more soft and some are more dense. Kaiserschmarrn is essentially in texture like soft scrambled eggs. In Austria they add apple sauce and raisins, which we in Bavaria don't (or only add because of peer pressure). We either sweeten the batter or put a lot of Puderzucker (pulverized sugar) on top.
when you add the raisins to the batter when you mix it, then they will fall to the bottom. It was always fun as a kid to shoot them into the batter when the kaiserschmarrn was just into the pan.
I remember a restaurant where I used to work. I had to make a large batch of brownie batter. I was doing the “shell to shell” method when the chef walked in. He showed me how to separate the eggs just by using my fingers. I walked around the rest of the day feeling like my life had been changed. 🤣
Salmonella is notorious in my place. I'd rather have as little contact with an egg as possible even if I need to wash utensils at the end, and I need an excuse to bring out the runny nose egg separator. 😤
Grew up loving these, but I eat them with sour cherries in a light syrup--weichsel kompot--then dusted with powdered sugar, and DEFINITELY adding in brandy-soaked raisins. Also, never underestimate how lovely some lemon zest can be in the batter! You can also finish them off in a hot oven too to get things nice and golden and crispy, but still soft as pillows on the inside!
"Schmarren" (or where I come from written "Schmarrn") actually translates to "nonsense" and is also used to describe something of low quality. As I've been told many years ago by a wise, trustworthy source (my mother) a chef in Austria made pancake for the emperor, messed it up during flipping where the half raw pancake ripped apart and then tried to save it the best way he could, by tearingg it apart even more and telling everyone it was definitely on purpose and its a new, amazing dish. The Emperor believed this nonsense story and really liked the dish. Thus the name Kaiserschmarrn (-> Emperors nonesense) Most likely not how it historically happened but I always enjoyed the story.
I critically watched Chef John making my favourite sweet dish... and am absolutely thrilled by your homemade plum preserve. Because THAT'S the way to do it! Bravo! ♫♪♪♫♪ And "Emperor's mess" is a nice way to translate Kaiserschmarrn.
For those who don't know. Baking powder is just cream of tartar and sodium bicarbonate. They looked yummy Chef John. Now I want a pancake supper. Big bad John! Oh I made some plum jam last summer to have plum sauce for my pork and other Asian dishes and I will be doing THAT again. I love plums! and fruits of all kinds.
If my granddad or Opa hadn't died 6 months before I was born. I'd have been eating more ancestral foods and speaking it also. I really feel I missed out😟 for all 3 reasons.
I spent a number of years working in Germany. There was always Kaisershmarren in the office canteen on Wednesday. It was the highlight of our week. Loved it!
mom always gave us this with raspberry jelly, 'cause she had two rows of them growing and we had gallons of it put up. and we did enjoy it because it was busted up that way.
My mom used to make this it was considered Poor Man's food but it was so delicious and she would top it with powdered sugar and cinnamon so it was amazing to see this recipe and I still make it myself good memories. And I was surprised to see you making this I was so happy
In Hungary (or in my family, at least), we make this with semolina or a combination of semolina and flour and we add the raisins too. The frying agent can be butter, vegetable oil, lard or any preferred combination of these three. We shred it into much smaller bits and fry until very crispy and golden brown. We usually eat it with homemade apricot jam (or sometimes strawberry jam).
My grandma used to finish the pancake in the oven instead of flipping it. Little knob of butter on top and into the oven it went at around 350f just till the dough is cooked through. Also she added an extra yolk for to the dough
I love Kaiserschmarrn. We mix the batter as it cooks, so it falls apart in the pan into tiny little pieces, almost like breadcrumbs. Then mix it with the jam and eat with a spoon :)
Based chef john making Kaiserschmarrn. Austrian food is so underrated. I hope if you ever make schnitzel in the Viennese way you do the proper technique(moving the pan back and forth.) Also saftgoulasch and semmelknodel are great those need love. there are also German foods that just don't get the love... shout out to Frankfurt's green sauce.
Schmarren kann also mean BS. The legend is that the cook of the Palace made the dish, and after the Empress Sisi refused to eat it, Franz Joseph told her to give him the “Schmarren” that the cook had made.
I grew up on fresh yard eggs but have zero issues with separation anxiety. I follow all of your videos, Chef and I so pleased that you don’t shade us advanced home chefs…. there’s a reason (legit) that we don’t go pro, and we appreciate chef’s content that doesn’t treat us as if we’re a bunch bumpkins. Please keep the content going!
Short sidenote on why we Austrians like to tear our Kaiserschmarrn rather than cut it neatly: the ragged edges make the applesauce/plum sauce we usually enjoy this with adhere a lot better - or at least that's what I like to think :D
Insteresting - in Hungary we make this pretty differently, it comes out as kind of dry crumbs instead of a pancake. It's served with apricot jam and sometimes whipped cream.
Hey Chef John, Austrian Chef here. Love your Vids, this is the easier Internet Version of what people interpret as "Kaiserschmarrn". The way we do it here is a fair bit different and does not whip the eggwhites. Also for a little history lesson, they seemingly originated from having an apprentice who messed up flipping pancakes he made for the emperor. So he commited to shredding them up and then labled it as Emperors Mess (Kaiserschmarrn) and the Emperor seemed to enjoy it and kept him around to cook for him.
Well done, Chef John! Shaved almonds are a nice addition too. Most written recipes aim for a light and fluffy pancake and resulting Kaiserschmarren. But you need to try a heavy, chewy and buttery version some time as some restaurants make it (Beim Sedlmayr and Café am Beethovenplatz in Munich for instance). You’ll be stuffed afterwards, but you also feel you went to heaven. 😊
*5:21* the shot of the spatula flipping all of the pancake quarters could be a Pixar animated short with how it goes and how the spatula almost seems to have visible "oh crap" reactions.
About 90% of the dishes I ate when visiting my gradparents where either kaiserschmarn or gulasch with spätzle. We always used to have the kaiserschmarn with canned peaches or pears. I have been wanting to make some myself, maybe this recepie is the sign that it is time to do so now.
Delighted to see this! A friend and I tried to make kaisershmarren about 15 years ago for our German class but it didn't turn out very well. Maybe I should try again...
The dough contains no sugar, only salt. That's why the dough got so dark when frying it in the pan. Finally, sugar is sprinkled on top. Or the Kaiserschmarrn is caramelized with sugar. Raisins soaked in rum are added to the dough or sprinkled on top
Hey Chef John, there is a way to make this that does not involve flipping the schmarren a piece at a time. Simply brown it on the stove until the bottom is nice and golden, then put a lid on it and place it in the oven to cook all the way through. Then, once it's done, you can rip it into pieces. Also, it's traditional to put rum raisins into the batter. Either way, thank you for giving this recipe a spotlight!
I always break eggs on a flat surface, on a towel. It makes the straightest break all around, and catches any leakage. The straight break makes it most easy to separate the egg, and it's much faster.
I live less than two kilometers from where Kaiser Franz Joseph ate his Kaiserschmarren - and when you said "… who apparently liked his pancakes torn into small pieces, sort of like his empire was eventually", my laugh was probably heard all the way. You’re the best, Chef John. :D
Yeah, that was really funny 😂
That was just the tip. Of his icebergs of puns.
This was my favorite part too. HAAAAH!
It was a nice touch :D
@Ge We Hehe, you are right, Oida. :D My Viennese got lost in English.
First time watching a video from this channel. Chef John seems like a Bob Ross of culinary arts.
Welcome to the family! Big fan of Chef John for ten years now, his recipes never fail!
Nailed it.
gonna start describing him like that.
Same, saw the recommention on reddit and he is so sweet. The german title immediately triggered my mother tongue sense
Maybe, but chef Jon has a specific way of talking that I consider strange. "Calming terror" where his voice WOULD be calming, except he starts each sentence as suddenly as possible. It's strange, but If he changed it I'd have a problem.
Never thought I'd see Kaiserschmarren on this channel. Very authentic recipe. Mahlzeit!
No raisins though!
@@turg9958 And no lumps! 😬
@@turg9958 das gut😂
Mein Vater used to make pancakes mit plain yogurt. Mmmm.
@@yankeecarolyn376 neeein, die rosinen sind das beste!!!!
I remember this fondly, my granddad used to get this for me as a treat, whenever we went to a restaurant together. They put raisins (I don't think rum soaked) and julienned almonds in the pan for the last minute or so.
That sounds delicious!
My grandparents were Austrian and made this often. They made it with any pitted fruit - peaches were often our favorite.
I'm from Germany (been to Austria a lot and have eaten tons of Kaiserscharrn) and while I think the almonds don't add much unless you really want that crunchy texture, raisins are a huge upgrade in terms of flavor and texture and should always be included :D
woooow as an austrian i feel very happy right now haha! i love kaiserschmarren. love how you pronounced it haha!
this is best served with zwetschkenröster or apple sauce
Represent 🇦🇹
🇦🇹❗❕❗
As a german, today I've learned that it can be written as Kaiserschmarren....I only know the schmarrn version without the e :P
@@ShadyShadok man lernt nie aus :D
@@ShadyShadok Ich kenns auch nur als Kaiserschmarrn und ich bin Oesterreicher ;)
I should tell my therapist about that egg hack!! gonna try it out for my separation anxiety!
Rum soaked raisins are a great addition, as is caramelizing them at the end. Everything can be flambeed too.
Put the Raisins in Rum or apple juice if don’t want alcohol,then drain them and put them before flip it😊 try it and thank me later
Love, Love, Love!!! I’ve been eating Kaiserschmarren all my life. It’s easily one of my most favorite childhood dishes and fondest memory, watching my grandmother make this dish after church on Sundays with us barely able to control ourselves until every plate was filled. We used powdered sugar, homemade applesauce, and occasionally homemade jam. Best. Memory. EVER!
Wow, a classic from my home country? I love that it gets some love!
The anecdote I know for the name is that Sissi, the beloved queen, wanted more dessert but the royal kitchen had run out of ingredients, so the chef came up with this Schmarrn (nonsense) from just eggs, flour, butter and sugar that they did have left.
Maybe you can answer my curiosity from the video, do you know if irregular edges from tearing are actually more traditional than the cut edges John went with, and if that would be a better texture?
@@samweldon8104 the way I know the recipe, you do indeed tear it instead of cutting it. I have tried both and like the torn texture better but I wouldn't fault anyone for cutting it.
My family also flips the whole "big pancake" thing once and then puts it into the oven to bake to finish. The reasoning is that it's otherwise very easy to burn it without fully cooking it through.
Now as I see you’re doing Kaiserschmarren I can’t believe you’ve never done that before! It’s such a classic dish in all German speaking countries and we all love the Austrians for this piece of perfection.
Thank you for sharing it :)
It also works perfectly with warm cherries and vanilla sauce or ice cream or both, if you just finished a hiking tour in the alps ;)
Funny side story: I’ve been separating eggs using the shell to shell method for years and I’ve never broken a yolk. One day I decided to try through the fingers. I broke the yolk! 🤣🤣🤣
I can’t do the shell to shell 😅
I have the exact opposite experience.... Using my hands never broke the yolk... Everytime I try the Shell method.. always breaks 😢
Chef John videos twice a week is better than therapy! If I’ve had a bad day, I know ten minutes of Chef John will perk my spirits right up! 👍🏾
I went gawd! Just the tip. Lol come John. And then he absolutely destroyed that flip job. This is a classic!
As a young teenager living alone with a dad who sometimes worked very long hours, it often fell to me to sort out dinner. I had a fairly small repertoire, but pancakes (the thin Swedish variety) were of course on the list. Lacking any sort of actual instruction, I just assumed that flipping them in the pan was how it was meant to be done. That was something I had seen on TV, so that is what I did. Might have lost a few in the beginning, but it soon became second nature. I could flip them without even looking and had been doing that for years before I realized that this is not how everyone does it. You're allowed to just use a spatula, apparently!
I was a tad taken aback that you did not cream together the egg yolks and sugar! I was certain that failing to do so would result in dismal and disheartening failure but, once again, you prove that you are the boss blender and know how to school us plebes.
A suggestion from a Slovenian to the American viewers: raisins! So, instead of rum, try out a standby good Bourbon whiskey of your choice and soak the raisins with it, then serve it up with the Emperor's Mess.
Extra points to dump sliced apples and soaked raisins into the pancake as you have already poured it. This is a thing we do, and ho boy, it's a whole mess and it's lovely.
The rest of the planet ain't big fans of raisins though. Yeah I'll leave that 'authentic' to you guys. 👀
American moment
@@lipstickzombie4981 ????
Fellow Slovenian here ❤
@@lipstickzombie4981 "The rest of the planet ain't big fans of raisins though." Which planet are you referring to? Here on Earth raisins are very popular.
My mum was Austrian and only occasionally made Kaiserschmarren as a dessert item (with raisins and cheese). Mostly Monday night was the thin crepes called Palaschinken night (both savory and sweet). She'd always make extra for chicken soup. Those palaschinken were torn and added to the soup (always with a bottle of Maggi close by).
I believe you're talking about Palatschinken.
We call them Flädle here in the south and they're amazing in Rinderbrühe!
What kind of cheese? :)
Fritatten 🥰
Actually, next time you try, move the batter like you might move soft scrambled eggs. You will get parts that are more soft and some are more dense. Kaiserschmarrn is essentially in texture like soft scrambled eggs. In Austria they add apple sauce and raisins, which we in Bavaria don't (or only add because of peer pressure). We either sweeten the batter or put a lot of Puderzucker (pulverized sugar) on top.
Chef John is the best YT homecooking cook
The fact that Chef John referenced Michael Scarn moved him even further up my ladder of favorite people (which I didn’t think was possible)!!❤
These are great with rum soaked raisins and topped with whipped cream.
fun fact: schmarn means mess, but more commonly nowadays is used to denote "utter nonsense" in Austria.
Beautifully done Chef John.
Just received a message from Vienna: The Kaiser would like to hire you as his new cook, Chef John.
As an Austrian, I can confirm this. ;)
😂❤
when you add the raisins to the batter when you mix it, then they will fall to the bottom. It was always fun as a kid to shoot them into the batter when the kaiserschmarrn was just into the pan.
Chef John AND The office references?! Excellence can be achieved!
My wife loves these when we visit Austria. Now maybe I can make them for her here in England.
I remember a restaurant where I used to work. I had to make a large batch of brownie batter. I was doing the “shell to shell” method when the chef walked in. He showed me how to separate the eggs just by using my fingers. I walked around the rest of the day feeling like my life had been changed. 🤣
Salmonella is notorious in my place. I'd rather have as little contact with an egg as possible even if I need to wash utensils at the end, and I need an excuse to bring out the runny nose egg separator. 😤
Are you feeling okay Chef John? You sound like you might have a cold. Take care and thanks for all the lovely recipes!
When will I learn to EAT before watching Chef John's video's?😆
Grew up loving these, but I eat them with sour cherries in a light syrup--weichsel kompot--then dusted with powdered sugar, and DEFINITELY adding in brandy-soaked raisins. Also, never underestimate how lovely some lemon zest can be in the batter! You can also finish them off in a hot oven too to get things nice and golden and crispy, but still soft as pillows on the inside!
I used to love these as a kid with some cinnamon sugar on top. Memory unlocked. Thanks Chef John.
"Schmarren" (or where I come from written "Schmarrn") actually translates to "nonsense" and is also used to describe something of low quality.
As I've been told many years ago by a wise, trustworthy source (my mother) a chef in Austria made pancake for the emperor, messed it up during flipping where the half raw pancake ripped apart and then tried to save it the best way he could, by tearingg it apart even more and telling everyone it was definitely on purpose and its a new, amazing dish. The Emperor believed this nonsense story and really liked the dish. Thus the name Kaiserschmarrn (-> Emperors nonesense)
Most likely not how it historically happened but I always enjoyed the story.
I critically watched Chef John making my favourite sweet dish... and am absolutely thrilled by your homemade plum preserve. Because THAT'S the way to do it! Bravo! ♫♪♪♫♪ And "Emperor's mess" is a nice way to translate Kaiserschmarrn.
"Oh yeah just the tip" I can't believe you said that!😅 love you Chef John!
I love all kinds of pancakes and crepes and these look amazing. That said, I have never had better pancakes than when we were in The Netherlands.
I grew up in Vienna, and this was one of my favorite Saturday morning breakfasts.
For those who don't know. Baking powder is just cream of tartar and sodium bicarbonate. They looked yummy Chef John. Now I want a pancake supper. Big bad John!
Oh I made some plum jam last summer to have plum sauce for my pork and other Asian dishes and I will be doing THAT again. I love plums! and fruits of all kinds.
If my granddad or Opa hadn't died 6 months before I was born. I'd have been eating more ancestral foods and speaking it also. I really feel I missed out😟 for all 3 reasons.
I spent a number of years working in Germany. There was always Kaisershmarren in the office canteen on Wednesday. It was the highlight of our week. Loved it!
The honesty here is awesome. Flipping pancakes can be hard
I damn near shot coffee out of my nose when I heard "oh ya, just the tip". 😅😅
Your recipes are always on point, but your dry humor is just the cherry on top!
mom always gave us this with raspberry jelly, 'cause she had two rows of them growing and we had gallons of it put up. and we did enjoy it because it was busted up that way.
Congratulations. Most complicated pancake recipe I ever saw. I will be making these when the grandkids arrive! Looks good!
Apple butter and yogurt to go with! What a great variation, thank you. Now I know what I’m making for breakfast tomorrow! ✌️
In Austria Kaiserschmarren is eaten as a dessert, not breakfast - but I guess it works as breakfast too 🥰
@@lisahuber9329 Thank you, that’s very interesting, I appreciate it! 🫶 Is it a street snack, or something you prepare at home as a treat?
@@jonimaricruz1692 you can eat it in traditional Austrian restaurants or make it at home, and often you can find it at Christmas markets
Not even 30 seconds in and Chef John already casually dunking on Austrian emperors.
My mom used to make this it was considered Poor Man's food but it was so delicious and she would top it with powdered sugar and cinnamon so it was amazing to see this recipe and I still make it myself good memories. And I was surprised to see you making this I was so happy
I am stunned, truly, that Chef John missed the "separation eggs-iety" pun. 😂
In Hungary (or in my family, at least), we make this with semolina or a combination of semolina and flour and we add the raisins too. The frying agent can be butter, vegetable oil, lard or any preferred combination of these three. We shred it into much smaller bits and fry until very crispy and golden brown. We usually eat it with homemade apricot jam (or sometimes strawberry jam).
My grandma used to finish the pancake in the oven instead of flipping it. Little knob of butter on top and into the oven it went at around 350f just till the dough is cooked through. Also she added an extra yolk for to the dough
I love Kaiserschmarrn. We mix the batter as it cooks, so it falls apart in the pan into tiny little pieces, almost like breadcrumbs. Then mix it with the jam and eat with a spoon :)
Chef John's quest for easy lump-free cooking continues!
Im very glad you enjoy the dish!
Based chef john making Kaiserschmarrn. Austrian food is so underrated. I hope if you ever make schnitzel in the Viennese way you do the proper technique(moving the pan back and forth.) Also saftgoulasch and semmelknodel are great those need love. there are also German foods that just don't get the love... shout out to Frankfurt's green sauce.
As an Austrian that intro did a lot of emotional damage
Schmarren kann also mean BS. The legend is that the cook of the Palace made the dish, and after the Empress Sisi refused to eat it, Franz Joseph told her to give him the “Schmarren” that the cook had made.
I love the idea of the raisins in rum idea….for adults
I grew up on fresh yard eggs but have zero issues with separation anxiety. I follow all of your videos, Chef and I so pleased that you don’t shade us advanced home chefs…. there’s a reason (legit) that we don’t go pro, and we appreciate chef’s content that doesn’t treat us as if we’re a bunch bumpkins. Please keep the content going!
I am from Austria and I clicked on this video just to hear an American pronounce Kaiserschmarrn and surprisingly you didn't butcher it. Very nice.
finally a worthy representative for my country on food wishes! greetings from vienna :D
I think I suggested this via mail for at least two times in the past thanks for finally posting your take on this dish!
Short sidenote on why we Austrians like to tear our Kaiserschmarrn rather than cut it neatly: the ragged edges make the applesauce/plum sauce we usually enjoy this with adhere a lot better - or at least that's what I like to think :D
I tried it today, it was really delicious.
Thank you for another nice recipe for regular use.
Insteresting - in Hungary we make this pretty differently, it comes out as kind of dry crumbs instead of a pancake. It's served with apricot jam and sometimes whipped cream.
The seperation anxiety joke got me lmao
this recipe has been in my family for generations
Finally, I asked for this YEARS ago...!!
Oooh kind of like chef John’s soufflé pancakes only different and torn to bits. Always yummy!
As an Austrian I just clicked on the video to hear you say "Kaiserschmarren" :-D
I wanna see you make Salzburger Nockerln with the traditional raspberry sauce. Actually, I wanna see you after the sugar rush hits. ;)
😂😂😂
Great vid! I tried the egg white technique with my go to banana pancake recipe and they were melt in your mouth light and fluffy. Thanks for the tip!
Hey Chef John, Austrian Chef here. Love your Vids, this is the easier Internet Version of what people interpret as "Kaiserschmarrn". The way we do it here is a fair bit different and does not whip the eggwhites. Also for a little history lesson, they seemingly originated from having an apprentice who messed up flipping pancakes he made for the emperor. So he commited to shredding them up and then labled it as Emperors Mess (Kaiserschmarrn) and the Emperor seemed to enjoy it and kept him around to cook for him.
Here for the nerd chef humor. Satisfied
"cut my food into pieces.. this is my Kaiserschmarrn"
My favourite childhood dessert! Thanks Chef, you did an amazing job :)
That cut and flip had me rolling
Well done, Chef John!
Shaved almonds are a nice addition too.
Most written recipes aim for a light and fluffy pancake and resulting Kaiserschmarren. But you need to try a heavy, chewy and buttery version some time as some restaurants make it (Beim Sedlmayr and Café am Beethovenplatz in Munich for instance). You’ll be stuffed afterwards, but you also feel you went to heaven. 😊
*5:21* the shot of the spatula flipping all of the pancake quarters could be a Pixar animated short with how it goes and how the spatula almost seems to have visible "oh crap" reactions.
I was just in Austria last week and i did see these anywhere. Ill have to go back
I heard the Michael Scarn reference that got way over everyones head for some reason.
That, my friend, is a deep....deep reference. I respect that👍
And waffles. You're supposed to whip the egg whites separately then add them to the batter to make the waffles lighter and crispier.
Yes for sure, and aebleskivers!
About 90% of the dishes I ate when visiting my gradparents where either kaiserschmarn or gulasch with spätzle. We always used to have the kaiserschmarn with canned peaches or pears. I have been wanting to make some myself, maybe this recepie is the sign that it is time to do so now.
This looks great, Chef John. Seems easy enough, too. I will make this tomorrow morning and report back.
Pancake nuggets. That's all I'm ever going to call these.
Delighted to see this! A friend and I tried to make kaisershmarren about 15 years ago for our German class but it didn't turn out very well. Maybe I should try again...
The dough contains no sugar, only salt.
That's why the dough got so dark when frying it in the pan.
Finally, sugar is sprinkled on top. Or the Kaiserschmarrn is caramelized with sugar. Raisins soaked in rum are added to the dough or sprinkled on top
Made these and they are amazing😊
This is like the sixth time I crave a certain food, and when I open youtube, you have a recipe for it uploaded. Keep up the greay work!
❤❤❤ looks great chef John I’ll def give it a try 😊
so nice. best greetz from Vienna, Austria Chef John. 😘
I typed out the recipe:
1. Make pancakes
2. Tear pancakes into pieces
3. Put pieces on plate
Greetings from Vienna 😊
oh my goodness. kaiserschmarm with plum preserve is soooooo delish (especially in Vienna ;)
Now do austrian pancake soup - Frittatensuppe. :)
I love Austria! My favorite painter was from there
Hey Chef John, there is a way to make this that does not involve flipping the schmarren a piece at a time. Simply brown it on the stove until the bottom is nice and golden, then put a lid on it and place it in the oven to cook all the way through. Then, once it's done, you can rip it into pieces.
Also, it's traditional to put rum raisins into the batter.
Either way, thank you for giving this recipe a spotlight!
this dish is awsome! My mom made it when i dont wanted to eat the savory pancaces. And yes, eating it smoking hot is crucial to the taste!
In Czech republic, we call it "Císařský trhanec" :-)
Now try to pronounce THAT, chef John 😂❤
You gotta love food that you play with before it even makes it to a plate.
I always break eggs on a flat surface, on a towel. It makes the straightest break all around, and catches any leakage.
The straight break makes it most easy to separate the egg, and it's much faster.
I love the euphemism "threat level midnight" for burned food.
“Sort of like his empire was eventually” make me spit out my drink. I think this is the funniest chef John quote to day