Kaiserschmarrn is an Austrian dessert named for a former emperor who loved shredded pancakes. In this indulgent version, we created the fluffiest pancake you've ever had, cut it into pieces, gave it crispy, buttery edges, and served it with lucious toppings like raspberry and chocolate. It truly is a breakfast fit for royalty. Go ahead and eat in bed; the bite-sized pieces make it less messy than regular pancakes.
1 1/2 teaspoon powdered sugar, plus more for dusting
2 tablespoons toasted sliced almonds
1 pint fresh raspberries
How to Make It
Preheat oven to 350°F. Place 1 tablespoon of the butter in a small microwave-safe bowl, and microwave on HIGH until melted, about 30 seconds. Stir together flour, sugar, and salt in a medium bowl, and make a well in center of mixture. Whisk together milk, egg yolks, and vanilla in a separate bowl. Pour milk mixture into well of flour mixture, and whisk until combined. Gently fold in melted butter.
Beat egg whites with an electric mixer fitted with whisk attachment on high speed until stiff peaks form, 1 1/2 to 2 minutes. Fold, in 2 batches, into batter until just combined.
Melt 2 tablespoons of the butter in a large, nonstick ovenproof skillet over medium. Pour pancake batter into skillet, and cook until golden on the bottom, about 4 minutes. Sprinkle with chocolate chips. Transfer skillet to preheated oven, and bake until set, about 7 minutes. Flip pancake, and bake until golden, 2 to 3 more minutes. Turn pancake out onto a cutting board, and break into bite-size pieces.
Return skillet to heat, and increase heat to medium-high. Add remaining 2 tablespoons butter, and cook until melted and beginning to brown, about 1 minute. Add pancake pieces, and sprinkle evenly with powdered sugar; cook, stirring gently and often, until browned and lightly crisp, 2 to 3 minutes, Sprinkle with almonds, and top with raspberries. Dust with powdered sugar, and serve immediately with jam.