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Kaiserschmarm (German Shredded Pancakes)

​This recipes was shared by a German WWOOFer as a part of Kelsey's fieldwork in Central Otago. The recipe held deep personal significance for the WWOOFer, who recalled numerous hikes through the German Alps with his family which culminated in preparing this dish in cabins along their mountain top route. 


100 g raisins
5 tbsp rum / cognac / brandy or water
6 eggs
1 package vanilla sugar
1 sprinkle salt
250g flour
500 mL milk
50g butter (melted)
4 tsp powdered sugar


  1. Soak raisins in rum (cognac, brandy or water) for 30 minutes.

  2. Mix egg yok, vanilla sugar, salt and sugar until bubbly using an electric mixer.

  3. Add and mix, alternating between flour and milk until both are fully incorporated. Then add melted butter.

  4. In another bowl, beat egg whites until light and fluffy. Next, fold egg whites into batter ensuring the air is not mixed out. Add raisins (minus liquid) to dough and fold in.

  5. Pour dough into a lightly buttered frying pan until bottom is covered with 1 cm of dough.

  6. Reduce heat and bake until yellow and bubbly.

  7. Check underside intermittently to avoid burning.

  8. Once cooked through, cut into bite sized pieces and either sprinkle with powdered sugar or serve with a side of apple sauce for dipping.


  • Serve warm, preferable on top of a mountain.

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