Authentic Hungarian Császármorzsa: Traditional Shredded Semolina Pancakes (Smarni)

Hungarian Csaszarmorzsa (Shredded Pancake) Served on Plate With Raspberry Jam

Authentic Hungarian Császármorzsa: Traditional Shredded Semolina Pancakes (Smarni)

Course: Breakfast, Dessert

Cuisine: Hungarian

Diet: Halal, Kosher, Low Salt

Keyword: Császármorzsa, Kaiserschmarrn, Semolina Dessert, Shredded Pancake, Smarni

Prep Time: 15

Cook Time: 20

Resting Time: 50

Total Time: 1 25

Servings: portions

Calories: 607kcal

Author: Timea

A traditional shredded semolina pancake recipe using a 50/50 flour and semolina ratio for a perfect golden crumble. Flavored with vanilla, lemon, and orange.

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Metrics - US Customary

Equipment

1 bowl
1 mixing bowl
1 Frying Pan

Ingredients

Batter

160 g wheat flour All-purpose
160 g semolina Fine (Gríz)
4 pcs eggs large, separated
500 ml milk whole milk
4 tablespoon sugar granulated
1 tablespoon vanilla sugar or 1 teaspoon vanilla extract
1 teaspoon lemon essence or fresh zest
1 teaspoon orange essence or fresh zest
¼ teaspoon salt a pinch

Frying

80 g butter unsalted

Add-ins

50 g raisins or mixed dried fruits

Instructions

Whites: Beat 4 egg whites until stiff peaks form. Set aside.
Yolks: In a large bowl, mix 4 egg yolks with 4 tablespoon sugar until pale and creamy.
Combine: Whisk in flour, semolina, vanilla sugar, salt, milk, and citrus essences until smooth.
Fold: Gently fold in half the egg whites, then the remaining half, being careful not to deflate the air.
Rest: Let the batter rest for 45–50 minutes to allow the semolina to hydrate.
Fry: Heat 80 g butter in a large pan. Pour in batter. Cook over medium heat, stirring and breaking it up (like scrambled eggs).
Add Fruit: After 10–15 minutes, add raisins. Continue frying until golden and crispy (approx. 20 mins total).

Video

Notes

The 50/50 Ratio: This recipe uses equal parts flour and semolina by weight (160g each). This is the secret to the authentic Hungarian "Smarni" texture, which is heartier and more "grainy" than the souffle-style Austrian version.
Resting is Key: Do not skip the 45–50 minute rest. Semolina is a hard grain; it needs this time to absorb the milk and soften. If you fry it immediately, the texture may feel sandy.
Whites vs. Yolks: For the fluffiest results, ensure your egg white bowl is completely grease-free. Whip them until they don't slide when you tilt the bowl.
The "Scramble" Technique: Don't be afraid to break the pancake apart! Use two forks or a wooden spatula to constantly toss and "shred" the dough. This creates more surface area for the butter to caramelize.
Citrus & Vanilla: The combination of lemon, orange, and vanilla is what gives this recipe its signature Timea's Kitchen aroma. If using fresh zest instead of essence, use the zest of half a lemon and half an orange.
Fruit Prep: If your raisins are very dry, soak them in a tablespoon of rum or warm water for 15 minutes before adding them to the pan. This prevents them from burning and keeps them juicy.
Serving Suggestion: Traditionally served with a dusting of powdered sugar and a side of Apricot Jam. It also pairs beautifully with a warm plum or apple compote.

Nutrition