Tyrolean delight: Kaiserschmarrn at the Schlosshotel Fiss

Ski season is Kaiserschmarrn season here in Tyrol where every ski hut and hotel seems to serve this classic Austrian pancake dish. Winter sports enthusiasts simply can’t get enough of it! The experts at the Schlosshotel Fiss have kindly agreed to share their secret recipe for deliciously sweet and fluffy Kaiserschmarrn.


  • 120g milk
  • 40g egg yolk
  • 4g vanilla sugar
  • A pinch of salt
  • 60g flour
  • 60g egg white
  • 15g granulated sugar
  • 30g butter
  • 15g raisins soaked in rum
  • 30g butter
  • 15g sugar for caramelising


Mix two-thirds of the milk with the egg yolks, vanilla sugar and salt. Add the flour and stir until smooth. Stir in the remaining milk. Then whisk the egg whites and sugar into stiff, glossy peaks, and fold this into the batter. Melt the butter in a pan. When it’s hot, add the batter, spread it evenly across the pan and sprinkle with raisins. Cook over moderate heat, then cut into quarters, turn and finish frying. Shred the pancake, sprinkle with sugar and caramelise either on top of the stove or place in the oven briefly at 220°C. Arrange on a plate, sprinkle with sugar and serve with stewed plums or apple sauce.


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