Austrian Skillet Soufflé (Kaiserschmarrn)

Ingredients

• 4 large eggs (Separated)
• 1 cup all-purpose flour
• 1 cup whole milk
• 2 tbsp granulated sugar (Plus more for tossing the cooked pancake)
• 1 tsp vanilla extract
• 0.25 tsp kosher salt
• 4 tbsp unsalted butter (Divided; for the skillet and finishing)
• 2 tbsp confectioners' sugar (For dusting)
• 1 cup plum compote, preserves, or applesauce (For serving; optional)

Steps

1. 1

   Place an oven rack in the middle position and heat the oven to 425°F (220°C). Use an ovensafe 12-inch skillet, preferably cast iron; do not use a nonstick skillet because the pancake will be cut directly in the pan.

2. 2

   In a large bowl, whisk the egg yolks, milk, vanilla, and salt until smooth. Whisk in the flour and the measured granulated sugar until no dry pockets remain; a few small lumps are acceptable.

3. 3

   In a separate clean bowl, beat the egg whites until they form soft peaks. Fold the whites gently into the batter in two or three additions, taking care to retain as much air as possible.

4. 4

   Melt about 2 tablespoons of the butter in the skillet over medium heat. Pour in the batter and cook without stirring until the underside is set and lightly golden and the edges begin to firm, about 5 to 7 minutes.

5. 5

   Transfer the skillet to the oven and bake until the pancake is puffed and the center is just set, about 8 to 10 minutes. It should be lightly golden on top and still tender inside.

6. 6

   Remove the skillet from the oven. Run a flexible spatula carefully around the edges and underneath the pancake until it is fully loosened from the pan. This prevents the pieces from sticking and scorching when cut.

7. 7

   Using a spatula or the edge of a wooden spoon, cut or tear the pancake directly in the skillet into rough, bite-size pieces.

8. 8

   Return the skillet to medium heat. Add the remaining butter and sprinkle the pancake pieces with additional granulated sugar. Toss and sauté the pieces for 3 to 5 minutes, turning frequently, until warm, lightly browned, and coated with buttery caramelized sugar.

9. 9

   Transfer the Kaiserschmarrn to a serving platter, dust with confectioners' sugar, and serve warm with plum compote, preserves, or applesauce.

Notes

The source mentions an optional rum-raisin variation: soak 2 tablespoons golden raisins in 2 tablespoons dark rum for 10 minutes, drain, and scatter the raisins over the batter just before baking. Fully loosen the pancake before cutting. Serve immediately for the best texture.

Nutrition per serving

• dessert
• snack
• Austrian
• European
• stovetop
• baked
• vegetarian