In my series titled “5 Holiday Desserts from Around the World,” I was gifted an Austrian sweet that I’m sure to remember. These scrambled sweet pancakes consist of torn-apart pancake bits dusted with powdered sugar, and the traditional add-in of raisins was a pleasant addition. Best described as a warm hug on a dark winter day, this dessert is super fun to make and share with people! 

This recipe is brought to us by Annika, who is originally from Eastern Austria but now resides in Vienna. She shares that kaiserschmarrn is also known as the “Emperor’s mess,” as its scattered appearance and taste was beloved by the Austrian emperor Franz Joseph I. It is eaten primarily as a dessert or a light lunch, and it is often served alongside applesauce. Kaiserschmarrn is typically available in Austria Christmas markets, restaurants, and especially when skiing in the mountains. 

Though Austria is divided on whether raisins in the batter are worth it, I decided to give it a try for the sake of tradition! If you love raisins, I suggest you incorporate them, but it’s no problem if you don’t. The final product will be deliciously comforting either way. I thought the pancake bits were soft, crispy, fruity, sweet, and overall made for a very round dish. The variety of textures and flavors complement one another, and I noticed that whipping egg whites into the batter makes it especially fluffy and spongy.  

Although the flavors in kaiserschmarrn are similar to American pancakes, it differentiates in texture, and I really enjoyed this. The preparation process was simple and fun, and this Austrian dish truly ties together so many wonderful components. I hope you will expand your palate to include Austrian cuisine, because I thought this kaiserschmarrn was a lovely dessert!