Kaiserschmarrn
30 min397 kcal each
The Austrian emperor's pancake: a thick, fluffy pancake with raisins, torn into pieces in the pan and caramelised, under a snow of sugar.
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Plan this recipeIngredients
for 4 servings- Plain flour150 g
- Whole milk250 ml
- Eggs4 piece
- Sugar50 g
- Raisins40 g
- Butter40 g
- Vanilla extract1 tsp
- Salt1 pinch
Method
Prep 15 min · cook 15 min- Separate the eggs. Whisk the yolks with the milk, flour, vanilla and salt to a smooth, thick batter.
- Whisk the whites with 20 g of the sugar to stiff peaks and fold them gently into the batter.
- Melt half the butter in a large ovenproof pan, pour in the batter and scatter with the raisins. Cook over medium heat for 4 minutes until set underneath.
- Bake at 200 °C for 6–8 minutes, until puffed and golden, or turn it in quarters and cook the other side.
- Tear it into bite-sized pieces with two forks, add the rest of the butter and 20 g of sugar and toss over the heat for 2 minutes to caramelise.
- Dust with the remaining sugar and serve at once, with apple sauce or plum compote.
Nutrition
per servingCal
397
Protein
13g
Carbs
53g
Fat
15g
Of 23g of sugar per serving, 12g is added sugar.
Of 15g of fat per serving, 8g is saturated.
