Kaiserschmarrn
A fluffy Austrian pancake with raisins, pan-fried in butter, torn into golden pieces and dusted with powdered sugar.
Ingredients
- wheat flour200 g
- milk350 ml
- eggs6 pcs
- sugar40 g
- vanilla sugar1 tbsp
- raisins30 g
- rum1 tbsp
- butter50 g
- salt1 pinch
- powdered sugar1 to taste
Instructions
Soak the raisins in rum and leave for 15 minutes until soft and fragrant.
Separate the egg yolks from the whites. Mix the yolks with milk, vanilla sugar and salt, then gradually whisk in the flour until you get a smooth, lump-free batter.
Whip the egg whites with sugar to stiff peaks and gently fold into the batter to keep it light.
Preheat the oven to 200 °C. Melt butter in a large oven-safe skillet, pour in the batter and spread evenly across the bottom. After 1–2 minutes, scatter the rum-soaked raisins evenly over the top.
Cook for 2–3 minutes over medium heat until the bottom turns light golden. Flip the pancake with a spatula or divide it into large pieces, then transfer the skillet to the oven and bake for 6–8 minutes until golden brown.
Remove the skillet and tear the pancake into small pieces using two forks. Return to low heat, sprinkle with sugar and toss for 1–2 minutes so the pieces caramelize slightly.
Transfer the Kaiserschmarrn to warm plates, dust with powdered sugar and serve hot.
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