Kaiserschmarnn (Austrian Pancakes)

It’s that special time of year when we are all trying to figure out what to do with the abundance of apples from our trees

By CHEF TRACY DARUE for the Flathead Beacon

It’s that special time of year when we are all trying to figure out what to do with the abundance of apples from our trees. We will be busy in our kitchens making apple pies, apple butter, applesauce and many more apple concoctions. I really enjoy serving this recipe for Austrian pancakes, called Kaiserschmarrn, which I find pair beautifully with fresh sautéed apples.

These differ from Dutch Baby pancakes in that they are first baked in a skillet, and then removed from the skillet and sautéed in butter until the edges are crisp. Though I mentioned they are great with sautéed apples, you can also try serving them with a variety of other fruit toppings (huckleberry jam is another personal favorite of mine), or even with a spritz of fresh lemon juice and powdered sugar. They’re a great treat for breakfast or lunch!

Two of our students at the Culinary Institute of Montana at FVCC, Jacey Dagel and Sarah Manuel, prepared the Kaiserschmarrn pictured. They did a beautiful job, and I hope you’ll try this recipe as well!


Serves 4


  • 3 Tbsp. unsalted butter, softened
  • 3 large eggs, separated
  • 3/4 cup milk
  • 1/2 tsp. vanilla
  • 1 cup all-purpose flour
  • 3 Tbsp. granulated sugar
  • Pinch salt
  • Powdered sugar for dusting


  1. Preheat oven to 400 degrees. Butter the bottom and sides of a ten-inch cast iron skillet with one tablespoon of butter.
  2. In a large bowl, whisk together egg yolks, milk, and vanilla. Sprinkle in the flour and salt. Whisk until just combined.
  3. In the bowl of an electric mixer, beat the egg whites until frothy. Gradually add the sugar and continue beating until the whites hold stiff peaks.
  4. Gently fold whites into yolk mixture.
  5. Pour batter into buttered skillet. Bake until golden brown, 15 to 25 minutes depending on oven.
  6. Remove from oven and let cool five minutes.
  7. Remove cake by sliding it out of the skillet. Place on cutting board and cut into one-and-a-half inch pieces.
  8. In same skillet, melt the remaining two tablespoons of butter. Sauté the pancake pieces, turning gently, until lightly brown.
  9. Serve dusted with powdered sugar and with fruit topping of your choice.


Chef Tracy Darue is the Instructional Coordinator of Baking and Pastry at The Culinary Institute of Montana at Flathead Valley Community College. She is a graduate of California Culinary Academy, former chef/owner of a bakery and restaurant, and former school district food service director. For more information about the Culinary Institute of Montana at FVCC, visit