Kaiser Pancakes

Written by armstrongpalooza in Favorite Recipes

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Kaiser Pancakes (Kaiserschmarren)

Imperial Austrian Cuisine by Renate Wagner-Wittula
Print Recipe
Course Breakfast, brunch
Cuisine Austrian, German

Ingredients
  

  • 6 eggs
  • 200 gr cake and pastry flour
  • 50 gr white sugar
  • 250 ml milk
  • pinch of salt
  • 40 gr raisins
  • butter
  • confectioner's sugar
  • plum puree or plum compote from other recipe

Instructions
 

  • Separate the egg whites from the yolks. 
    Thoroughly mix the yolks, sugar, milk and flour.
    Whisk the egg whites and add a pinch of salt and continuing whisking until stiff.  You can use a hand held beater or stand mixer instead.
    Now, carefully fold the whites into the egg yolk mixture. 
    Melt butter in a large pan and pour in the mixture and sprinkle in raisins.
    Let cook on one side for a few minutes, turn over and tear into pieces with a fork.  Now let cooking finish (ideally in a buttered pan in a preheated oven.)  (Be especially careful not to overcook the pancakes, otherwise they will dry out. 
    Sprinkle with powdered sugar and serve with plum puree.
Keyword griddle cake, pancake

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