Historic old-school cafes dot the streets of Vienna, making it easy to pop in for a melange (a milky espresso drink) and something sweet. I decided to visit the pastry shop, Demel, to try its famous Sachertorte—the chocolate cake that is one of Vienna’s most famous desserts—and other confections. When I reached the shop and peeked into the large glass windows, I saw cooks slinging giant, messy pancakes with little fuss and precision. They were making kaiserschmarrn, another sweet coffeehouse staple in Vienna. Before serving, the pancakes were torn up, creating a texturally interesting dish with crispy edges and soft centers all jumbled together. Dusted with powdered sugar and served with rum-soaked raisins, the casual dish was a delightful contrast to the centuries-old establishment’s grandiose interior. It’s also much easier to make than Sachertorte. This kaiserschmarrn recipe, inspired by Demel’s version, is a simple one-pan dessert—minimal flipping skills required. In the spring and summer, feel free to swap out Demel’s boozy dried fruit pairing for a fresh fruit compote—I like black plums quick-simmered with sugar and cinnamon.—Fatima Khawaja