Kaiserschmarrn (fluffy, thick pancake)
- 80g raisins
- 30ml – 45ml (2 – 3 tbsp) rum
- 6 eggs, separated
- 300g cake flour, sieved
- 2,5ml (½ tsp) salt
- 50g unsalted butter, melted + 25g extra, for frying
- 500ml (2 cups) full-cream milk
- icing sugar, for dusting
- fresh blueberries or apple compote, to serve (optional)
Soak the raisins in the rum.
Separate the eggs carefully and whisk the egg whites in a clean bowl until stiff.
Place the sieved flour, salt, 50g melted butter, milk and egg yolks in a separate bowl and mix well with a hand mixer.
Drain the raisins and add to the batter.
Melt the extra butter in a large non-stick pan and add the batter.
Cook the batter over moderate heat, about 8 minutes. Cut into quarters and flip over. Allow to brown until golden.
Using a pizza cutter or two forks, chop or break the quarters into pieces.
Dust liberally with icing sugar and serve with fresh blueberries or apple compote.
Recipe by Angelina Claassen