Kaiserschmarren

Ingredients

• 5 EL butter
• 1 TL lemon zest
• 4 eggs
• 120 g flour
• 250 ml milk
• 2 EL sugar
• 1 pinch salt
• powdered sugar

Instructions

1. 1.

   Step 1

2. 2.

   Melt 2 EL butter in a pan. Stir in the zest briefly, then remove from heat.

3. 3.

   Step 2

4. 4.

   Separate the eggs. Put the flour in a bowl and whisk with the milk until smooth. Add the yolks, melted lemon butter, 1 EL sugar and salt, and whisk until smooth.

5. 5.

   Step 3

6. 6.

   Beat the egg whites with the remaining sugar until stiff peaks form, then fold into the batter to create a airy mixture.

7. 7.

   Step 4

8. 8.

   Melt 1 EL butter in a non‑stick pan. Pour in the batter and cook for about 3–4 minutes over medium heat until the underside browns slowly. Flip with a spatula and brown the other side for another 2–3 minutes.

9. 9.

   Step 5

10. 10.

    Slide the pancake onto a work surface and tear into pieces with two forks. Wipe the pan with kitchen paper, add the remaining butter to melt, then dust with powdered sugar and lightly caramelize.

11. 11.

    Step 6

12. 12.

    Add the torn batter back to the pan and stir or mix with a spatula until the pieces are nicely browned.

13. 13.

    Dust with powdered sugar and serve with fresh fruit, ice cream or compote as desired.