Kaiserschmarrn Austrian pancakes
- 50 g raisins
- 3 Tbsp Rum or water
- 3 eggs separated
- 80 g butter melted
- 1 tsp vanilla extract
- 50 g caster sugar
- 125 g plain flour
- 240 ml milk
- 2 Tbsp butter
- 2 tsp brown sugar
- 4 tbsp plum compote or others
- 2 Tbsp icing sugar
- Whipped cream
- In a small bowl, combine raisins and rum for 30 minutes to allow the raisins to plump.
- In a second bowl, whisk the egg yolks, melted butter, vanilla extract, caster sugar.
- Using then a whisk, whisk in the flour and milk until a smooth batter is achieved. Set aside for a minute or so.
- Next, In a third bowl, whisk the egg whites until stiff peaks form.
- Now, very gently fold in the stiff egg whites until combined. The batter is ready to use.
- Over medium heat, heat a 30cm non-stick pan and add some oil. Pour the batter into the pan.
- Cook for about 3 minutes and sprinkle the soaked raisins on the batter.
- Drop the heat to low and continue to cook with a lid for a further 3-4 minutes until coloured on the base and starting to set on the top of the batter.
- With a large plate or a lid flip the pancake and place back in the pan.
- Cook for a further 3-4 minutes until the pancake start to caramelise underneath and cooked through.
- Once cooked, remove the pancake on to a board.
- Keep the pan on the heat and add the butter and brown sugar to caramelise.
- Using two spatulas or a knife, tear and cut the pancake into bite size pieces.
- Add the pieces back in the pan with the caramelising sugar and butter and toss the pieces to ensure a nice caramelisation all around for 2 minutes or until nicely coated.
- Remove from the heat and serve immediately with some plum compote, a sprinkle of icing sugar and some whipped cream.
you can divide the caster sugar for the batter, half the base as per recipe and the other half to help create a light meringue with the egg white for a more stable meringue!