Kaiserschmarrn
Ingredients
- 4 eggs, separated
- 30 g sugar, plus more for caramelizing
- 200 ml milk
- 150 g flour
- pinch of salt
- 30 g raisins, soaked in 2 tbsp rum
- butter, for cooking
- powdered sugar and plum compote or applesauce, to serve
Named for Emperor Franz Josef I, who was said to be fond of it, Kaiserschmarrn ('emperor's mess') is a thick, souffléd pancake with rum-soaked raisins, cooked in a skillet, then torn into ragged pieces with two forks and caramelized further in butter and sugar. It's traditionally dusted with powdered sugar and served with plum compote or applesauce on the side.
Method
Soak the raisins in rum for about 15 minutes, then drain.
Whisk the egg yolks with the milk, flour and salt into a smooth batter.
Whip the egg whites with the sugar to stiff peaks, then fold gently into the batter along with the raisins.
Melt butter in a large skillet over medium heat and pour in the batter; cook until the bottom is set and golden.
Using two forks, tear the pancake into bite-sized pieces directly in the pan.
Add a little more butter and a sprinkle of sugar, and continue cooking, tossing, until the pieces are golden and caramelized on the edges.
Dust with powdered sugar and serve hot with plum compote or applesauce.
