Name: Sourdough Sorghum Kaiserschmarrn
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 15 min
Yield: 10 servings (approx. 430g baked)
Cuisine: Sourdough
Ingredients: 100 g Sourdough Starter (Active or Discard); 60 g Sorghum Flour; 70 g All-Purpose Wheat Flour; 2 pcs Eggs (Large); 220 g Milk (room temperature); 2 tbsp Oil or Melted Butter (for batter); 2 g Pinch of Salt; 30 g Sweetener (Sugar, Erythritol or optional/omit); 25 g Butter or Olive / Rapeseed Oil (for frying)

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Sourdough Sorghum Kaiserschmarrn

A famous Austro-Hungarian imperial shredded pancake (Kaiserschmarrn) named after Emperor Franz Joseph I. Made with sourdough and sorghum flour for a fluffy interior and buttery golden crust.

Prep Time

45m

Active Time

25m

Flours

Sourdough Math

YieldPortion: 1x

Starter Amount

Adjust the starter amount to scale the recipe.

Ingredients

Sourdough Starter (Active or Discard)

100g

Sorghum Flour

60g

All-Purpose Wheat Flour

70g

Eggs (Large)

2pcs

Milk (room temperature)

220g

Oil or Melted Butter (for batter)

2tbsp

Pinch of Salt

Sweetener (Sugar, Erythritol or optional/omit)

30g

Butter or Olive / Rapeseed Oil (for frying)

25g

Estimated Baked Weight

Actual weight depends on oven time and temperature.

~410g

Healthier Alternative (Easy Tweaks)

• Frying Fat: Use mild olive oil or rapeseed oil instead of butter for frying. • Milk: Plant-based milk (e.g. oat milk, almond milk) works just as wonderfully as dairy milk. • Sweetener: You can omit sweetener from the batter entirely and serve with a drizzle of honey, fresh fruit, or sugar-free jam after baking.

Required Tools

Large Mixing Bowl

Skillet

Autolyse

Refined flours absorb water quickly but need time for gluten to align without acid interference.

Learn More →

Steps

Sourdough Base: In a bowl, whisk together the sourdough starter, eggs (or just egg yolks if separating), salt, sweetener, and half of the milk until smooth.

Flour & Batter: Sift in the sorghum flour and wheat flour, whisking until lump-free. Gradually add the remaining milk and oil. You should get a thick batter, thicker than pancake batter.

Secret Fluffiness (Optional): If you separated the eggs, whip the egg whites into stiff peaks and gently fold them into the batter with a spatula just before resting or frying for an airy texture.

Resting: Let the batter rest at room temperature for 30-40 minutes so the sorghum flour hydrates and sourdough flavors develop.

Frying & Shredding: Melt butter in a large skillet over medium heat. Pour in all the batter at once. Cook for 3-4 minutes until the bottom is golden brown while the top is still slightly soft. Quarter the pancake, flip the pieces, and tear them into rustic bite-sized pieces with a spatula. Fry for another 3-5 minutes, tossing constantly until all pieces get a golden crispy crust. Serve with fresh fruit or compote!

Baker's Insight

"Success lies in temperature control. Ensure your water is around 26°C to wake up your starter during the mix. Patience is your most important ingredient!"

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