Kaiserschmarrn from the cast iron pan

Golden brown, fluffy & perfect from the grill or stove

Kaiserschmarrn is a true classic of Austrian cuisine – lightly caramelized on the outside, airy and soft on the inside. It turns out particularly well in a cast iron pan, as the heat is distributed evenly. Whether on the stove, grill, rocket stove or over a fire – this recipe works everywhere.

Ingredients (for 4 people)

• 6 eggs (M)

• 750 ml milk

• 400 g flour

• 1 pinch of salt

• 2 tbsp sugar (for the dough, optional)

• 2–3 tbsp butter

• 1–2 tbsp sugar for caramelizing

• Powdered sugar for dusting

Optional:
Raisins (soaked in rum or water beforehand)

Preparation

1️. Prepare the batter (recommended for extra fluffiness)

Separate the eggs.

Whisk egg yolks with milk, salt, and optional sugar.
Stir in flour until a smooth batter forms (do not overmix).

Beat egg whites until stiff and carefully fold in.
👉 This step makes the Kaiserschmarrn much fluffier.

2️. Bake in the cast iron pan

Preheat the cast iron pan over medium heat.
Add butter and let it melt.

Pour batter into the pan (approx. 2–3 cm high).
Cover with a lid (optional for grilling) and bake for 4–6 minutes, until the bottom is golden brown.

3️. Flip & tear apart

Carefully flip the batter (either whole or quartered).
Bake for another 3–4 minutes.

Tear into bite-sized pieces with two spatulas or forks.

Sprinkle sugar over it and let it caramelize over medium heat.

👉 Don't stir too much – otherwise it will dry out.

4️. Serve

Dust with powdered sugar and serve immediately.

Classic accompaniments:

• Apple sauce
• Plum butter
• Stewed plums
• Vanilla sauce

Outdoor Heat Tip

For grill or fire:

• Use medium indirect heat
• Don't let the pan get too hot
• Better to bake a little longer than to burn

Cast iron stores heat strongly – reduce temperature early.