Kaiserschmarrn – Snowboarding, Emperors & Sunny Winter in Westendorf
Winterland with a Twist
Frosty mornings, deep snowbanks, and snowflakes dancing under the village lights – pure winter wonderland. All that’s missing are purple cows grazing on green pastures, and we’d be living in an Alpine fairytale.
Well… it is winter, so the cows are tucked away, and in Westendorf, someone apparently ordered “sunshine and +5°C” by accident. Honestly? I wasn’t mad about it! It was actually the perfect winter – especially if you’re learning to snowboard and expecting your butt to meet the snow more often than your board meets the edge.
Snowboarding – A Tale of Two Butts
This was our shared winter mission: the first steps on a snowboard. Okay, more like the first falls. Gabi, as always, has this natural talent – whatever she steps on, she rides like a pro. Her snowboarding looked like she’d been doing it for years. And apparently, she also has a tougher butt, because even the most spectacular wipeouts didn’t wipe off her smile.
Me? Let’s just say a few hard landings were enough to make me reconsider my life choices. Sideways, backwards, sideways again… and I knew: I’m sticking to what I know – skis. And the only board I’ll be holding is the one I use to chop veggies.
Snowboarding? I’ll leave that to the brave and flexible. Gabi became a fan after her very first ride. I became her personal cheerleader from the sidelines.
Kaiserschmarrn – Simplicity in Royal Disguise
Ah, Kaiserschmarrn – Austria’s delicious, fluffy, torn-up pancake. But is it really a royal dish or just a happy kitchen accident?
Version 1: The Emperor’s Oops
Picture this: a royal chef slightly burns a dessert meant for the emperor – maybe a pancake, maybe a soufflé? In a moment of panic (or genius), he grabs a spatula, shreds it into pieces, dusts it generously with powdered sugar to cover all sins (never underestimate the power of powdered sugar), and serves it anyway.
Surprisingly, Emperor Franz Joseph doesn’t throw the plate at the wall. He takes a bite and says: “Not bad. From now on, this is my favorite dessert.”
And voilà – Kaiserschmarrn is born. Not as a fancy royal treat, but a sweet mess born out of panic.
Version 2: Sisi’s Diet-Friendly Request
Another version blames the invention on Empress Elisabeth – aka Sisi. Known for her strict dieting and delicate palate, she often refused rich desserts. But as we all know, sometimes that sweet craving hits hard.
So she asked her chef for something light. What ended up on her plate? Torn-up pancake pieces with powdered sugar and jam. Sisi wasn’t convinced – it looked like a mess. But her husband took one bite and was instantly obsessed. That’s how this sweet mess got the emperor’s name.
From Kitchen Fail to Alpine Favorite
Reality check? Kaiserschmarrn wasn’t born in a royal palace. It started as a humble dish – simple ingredients like eggs, flour, and sugar, all easy to find at home. Over time, it evolved: add-ins like raisins, toppings like stewed fruit or apple sauce.
No palace needed – just a frying pan and a craving.
It’s the perfect dish after a day on the slopes: warm, filling, and sweet. Kaiserschmarrn is like a fluffy hug on a plate – no wonder Austria loves it so much.
And let’s be honest – the name doesn’t hurt. “Emperor’s mess” sounds way more tempting to tourists than “torn-up pancake.”
Make a Royal Mess – Wherever You Are
Whether you’re enjoying it at a mountain hut or making your own royal mess in your kitchen – remember:
It’s not about how fancy the dish is. It’s about how much joy it brings.
Fluffy Kaiserschmarrn
Ingredients
Equipment
Method
- Whip the whites: In a clean, dry bowl, beat the egg whites with a pinch of salt until stiff peaks form. Set aside.
- Make the base batter: In another bowl, mix the milk and flour until smooth—no lumps allowed. Then add the egg yolks, sugar, and vanilla sugar. Stir until it becomes a silky, rich batter.
- Fold in the fluff: Gently fold the whipped egg whites into the batter using a spatula. Do this in batches to keep things airy and light.
- Heat it up: In a large non-stick or cast iron pan, melt 1 tablespoon of butter and 1 tablespoon of oil over medium heat.
- Cook the pancake: Pour the batter into the pan. If you’re going with the rum-soaked raisin route, sprinkle them on top now. Cover and let it cook for about 4–5 minutes until the bottom is golden and the top is almost set.
- Time to tear: Flip the pancake (cutting it into quarters helps), and cook for another 3-4 minutes until the bottom is golden. Then tear it into large, rustic pieces using two spatulas or forks.
- Caramelize the chaos: Add the remaining butter and continue frying, tossing the pieces gently until golden-brown and crisped around the edges.
- Serve with joy: Plate it up, give it a generous snowfall of powdered sugar, and serve with applesauce or a hearty dollop of jam.
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