Emperor’s Mess Recipe (Grated Austrian Pancakes)

These grated pancakes are a popular dish in Austria, but these, or versions of them, are particularly popular in Germany, Hungary and northern Italy. The literal translation of the dish is called the emperor’s mess, because apparently the Austrian emperor loved it.

What exactly is an “emperor’s spoil” or Austrian grated pancakes?

Technically it’s a dessert, but it’s also perfectly acceptable in Austria and Germany to enjoy this sweet dish at lunch or brunch, especially after a long day of hiking or skiing – it’s a must-try.

It starts with an egg pancake that is torn into bite-sized pieces. If you struggle with flipping and making nicely round crepes, this recipe is ideal for you as it almost intends to ruin everything! In addition, you get more nicely caramelized, slightly crispy golden edges.

Traditionally, these pancakes are sprinkled with rum-soaked raisins, but these are completely optional. Serve hot, sprinkled with icing sugar and garnished with hot fruit, especially plum or berry compote.

My dad used to make this for me when I was a kid because I have a big sweet tooth and it’s probably one of the few sweet dishes you can serve for lunch or dinner. In the same way that Australia offers their pancake shaker mixes, you can purchase a dry packet mix for these shredded pancakes (also known as kaiserschmarrn) in supermarkets in Germany, so you can make the dough in seconds by adding milk, which made it perfect for my busy parents. You can’t get the sachet products here – but don’t worry, they taste even better made from scratch.

Austria versus Australia: how does the Austrian grated pancake recipe differ from a classic pancake eaten in Australia?

Unlike the classic Australian pancake, the Austrian variety does not contain baking powder or other leavening agents. Instead, the rise and fluffiness comes solely from the whipped egg whites folded into the batter.

Additionally, because Austrian pancakes contain more eggs than Australian pancakes, their taste is richer and almost like a pudding or soufflé. So don’t worry if your batter is thinner than when you make regular pancakes. This is what we want.

The dough in this recipe is actually not that sweet. The main thing is to caramelize the sliced ​​pancake pieces in the pan with sugar at the end which adds sweetness, and to serve it with sprinkled icing sugar and a sweet compote.

What do you serve with an Emperor’s Mess recipe?

The Emperor’s Mess is traditionally served with plum compote or other fruit compotes, if plums are not in season. I particularly like cherries or any other type of red fruit compote. In Germany, they are easily found in supermarkets – but as there is no exact equivalent widely available here, I have included a very simple recipe for cherry compote.

It’s best served chilled, so I wouldn’t recommend making it in advance.

Key Ingredients of this Emperor’s Mess (Shredded Austrian Pancakes) Recipe

• Egg whites: these provide the lift to these pancakes. Whip to soft peaks for extra fluffiness – don’t get them too stiff or they won’t mix well with the batter and may split. You don’t want any lumpy white bits, just a runny, foamy sort of paste.
• Egg yolks: these give the pancakes a rich, almost pudding-like texture and taste. You’ll notice that this recipe uses a higher egg-to-flour ratio than you’d typically find in a regular pancake recipe.
• Sultanas: these add touches of sweetness. If you hate raisins, avoid them altogether, but if you “just don’t like them,” I encourage you to try them in this dessert.
• Golden rum: This rum is suitable for baking, as a darker rum would be too complex. You can swap the rum for water or fruit juice, if you want to keep this recipe alcohol-free.
• Plain flour: You’ll be surprised how soft and fluffy these shredded pancakes are without any added leavening agents, so don’t be tempted to use self-rising flour as the pancakes will rise too much.
• Butter: frying the pancake in butter is essential here, because it contributes to the taste and also promotes the caramelization of the sugar at the end. Swapping it for another cooking fat will impact the flavor.

If you like European desserts, try these German treats following.

Recipe, images and recipe notes by recipe and video content creator, Stella Morelli