Pancake Day 2026: A Fluffy Austrian Twist with Martha Collison's Kaiserschmarrn Recipe
Pancake Day has officially arrived today, Tuesday, February 17, 2026, offering a delightful opportunity to indulge in sweet treats. For those seeking a unique celebration, former Great British Bake Off star Martha Collison has shared her favourite recipe: an Austrian Kaiserschmarrn that promises exceptionally fluffy results. This dish provides a delicious alternative to traditional pancake recipes, perfect for adding variety to your Pancake Day festivities.
What Is Kaiserschmarrn and Its Historical Roots?
Kaiserschmarrn is a sweetened, fluffy pancake served torn and dusted with icing sugar, creating a charmingly messy presentation. The name translates to 'Emperor's mess,' originating from Austrian emperor Franz Joseph I, who was particularly fond of this shredded pancake. Martha Collison highlighted the appeal of this dish in a TikTok video, stating, "I don't know about you but I love a recipe that is messy on purpose and this is exactly one of those dishes." She enthusiastically described it as "honestly one of the most delicious things" you can make for Pancake Day.
The Secret to Achieving Ultimate Fluffiness
The key to the extra fluffy texture in this Austrian pancake lies in a specific technique: separating the eggs and whisking the whites until they incorporate "fluffy air" into the mixture. This step ensures a light and airy batter that results in tender pancakes. Once prepared, the pancake is caramelised in butter and sugar before being torn into bite-sized pieces, enhancing both flavour and texture. Traditionally, Kaiserschmarrn is often served with accompaniments like nuts, cherries, plums, or fruit compotes to add extra layers of flavour, making it a versatile and indulgent option.
Step-by-Step Recipe for Perfect Kaiserschmarrn
Follow this detailed method to recreate Martha Collison's favourite Austrian pancake at home. The recipe is straightforward but requires attention to detail for the best results.
- Ingredients: Three eggs, 60g caster sugar, 185ml milk, 150g plain flour, 40g butter (divided in half), one tablespoon caster sugar.
- Method: Begin by separating the eggs. Combine the yolks with the 60g sugar, milk, and then the flour to form a smooth batter. In a clean bowl, whisk the whites to soft peaks and gently fold them into the batter to incorporate air.
- Melt half the butter in a large non-stick frying pan over medium-low heat. Pour in the batter and cook for four to five minutes until golden underneath and beginning to set on top.
- Divide the pancake into quarters and flip each section; don't worry if it tears during this process, as that's part of the charm.
- Tear the pancake into rough, bite-sized pieces. Dot the remaining 20g butter in small cubes over the pieces and sprinkle with the tablespoon of sugar. Cook for another one to two minutes, turning occasionally, until the edges are golden and lightly caramelised.
- Dust with icing sugar and serve immediately while warm and fluffy. For an authentic experience, enjoy it straight from the pan.
This Austrian Kaiserschmarrn recipe is ideal for Pancake Day if you're looking for something "a little different" from the usual offerings. Its fluffy texture and sweet, caramelised edges make it a standout dish that's sure to impress family and friends. Embrace the mess and savour every bite of this emperor-approved treat.
