Kaiserschmarrn Austrian pancakes
Ingredients
- 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
To caramelize:
- 2 Tbsp butter
- 2 tsp brown sugar
To serve:
- 4 tbsp plum compote or others
- 2 Tbsp icing sugar
- Whipped cream
Instructions
- 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.
Notes
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!