Kaiserschmarrn

Ingredients

• 40 g raisins
• 40 ml rum
• 5 tbsp butter
• 4 eggs
• 120 g flour
• 250 ml milk
• 2 tbsp sugar
• 1 pinch salt
• powdered sugar (for dusting)

Instructions

1. 1.

   Soak the raisins in rum. Melt 2 tbsp butter in a small saucepan. Separate the eggs. Add the flour to a large bowl and whisk with the milk until smooth. Add the yolks, melted butter, 1 tbsp sugar, and salt, whisking until smooth. Beat the egg whites with the remaining sugar until stiff peaks form, then fold into the batter with a spatula.

2. 2.

   Melt 1 tbsp butter in a non-stick pan. Pour in the batter, sprinkle with drained raisins, and cook for about 3-4 minutes over medium heat, letting the underside brown slowly. Flip and cook the other side for another 2-3 minutes until lightly golden.

3. 3.

   Slide the thick pancake onto a work surface and tear into pieces with two forks. Wipe the pan with a kitchen towel and add the remaining butter to melt. Dust some powdered sugar in the pan and let it caramelize slightly. Add the torn pieces back to the pan, tossing or mixing with a spatula until the pieces are nicely browned.

4. 4.

   Serve on plates dusted with powdered sugar.

5. 5.

   Serve with compote as desired.