• Kaiserschmarrn (fluffy, thick pancake)

    Serves: 4 - 6
    Cooking Time: 30 minutes

    Ingredients

    • 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)

    Instructions

    1

    Soak the raisins in the rum.

    2

    Separate the eggs carefully and whisk the egg whites in a clean bowl until stiff.

    3

    Place the sieved flour, salt, 50g melted butter, milk and egg yolks in a separate bowl and mix well with a hand mixer.

    4

    Drain the raisins and add to the batter.

    5

    Melt the extra butter in a large non-stick pan and add the batter.

    6

    Cook the batter over moderate heat, about 8 minutes. Cut into quarters and flip over. Allow to brown until golden.

    7

    Using a pizza cutter or two forks, chop or break the quarters into pieces.

    8

    Dust liberally with icing sugar and serve with fresh blueberries or apple compote.

    Recipe by Angelina Claassen 

    ×
    Exit mobile version