Kaiserschmarrn

Torn, caramelised pancake with raisins and plum compote.

Ingredients

• 1½ cups Flour
• 1 cup Milk
• 4 Eggs
• 3 tbsp Sugar
• ½ cup Raisins
• 4 tbsp Butter
• ½ tsp Salt
• 2 tbsp Powdered sugar
• 2 tbsp Rum

Method

1. Soak the raisins — Steep the raisins in rum for 20 minutes.
2. Make the batter — Whisk the flour, milk, egg yolks, sugar and salt until smooth.
3. Fold in whites — Whip the whites to soft peaks and fold them through.
4. Cook — Pour into hot butter, scatter the raisins over, and cook until the base sets and browns.
5. Tear it up — Flip in sections, then tear the pancake into rough pieces with two forks.
6. Caramelise — Sprinkle with sugar and toss over the heat until the edges caramelise.
7. Kaiserschmarrn is ready — Dust with powdered sugar and serve with plum compote.

More Austria recipes

• Tafelspitz
• Sachertorte