3 Strudel


20 min.


15-20 min.


German Pancake with Raisins

Serve with vanilla ice cream and heavy whipping cream.


Bavarian Pancakes Recipe

Kaiserschmarren (Shredded Pancakes)

Angela Schofield
5 from 1 vote
Prep Time 10 mins
Cook Time 10 mins
Course Desserts
Cuisine Austrian, Bavarian, German
Servings 2 - 3 portions


  • 2-4 tbsp. raisins optional to taste
  • 3-4 tbsp. brown rum or apple juice depending on the amount of raisins
  • 5 eggs
  • 1/4 cup sugar
  • 1 pinch salt
  • 2 tsp. vanilla extract
  • 1 1/2 cups milk
  • 2 cups all-purpose flour
  • 4 tbsp. butter plus 1/8 cup butter shavings
  • 4 tbsp. powdered sugar or to taste


  • Soak raisins in rum or apple juice for about 20 minutes.
  • Separate the eggs and place in two mixing bowls.
  • Beat egg whites with salt until it forms a firm peak.
  • Cream egg yolks, sugar, and vanilla.
  • Add milk to the egg yolk mixture.
  • Gradually whisk in the flour to the egg mixture and beat to a smooth batter.
  • Stir in the drained raisins.
  • Fold in egg whites.
  • Melt butter in a large non-stick pan and pour in dough.
  • Cook until light brown, then turn to the other side and fry until both sides are golden brown.
  • Tear the pancake into small pieces, using two forks.
  • Sprinkle butter shavings and powdered sugar on top and serve immediately.

Serving Tip:

Tart apples are the best choice for baking an apple strudel.