Moms Cookbook

Kaiserschmarren

Fluffy torn Austrian pancake with rum-soaked raisins, dusted with icing sugar and served with apple sauce. Serves 4.

Makes
4 servings

Instructions

  1. Separate the eggs. Whisk the yolks well with the flour, sugar, icing sugar, vanilla sugar, salt and milk and let it swell for 30 minutes.

  2. Soak the raisins in the rum. Beat the egg whites until stiff. Stir the batter well once more and carefully fold in the beaten egg white.

  3. Heat the clarified butter in a large ovenproof pan and fry a pancake about 1 cm thick on one side, turn it and finish cooking.

  4. Tear it into small pieces with two spatulas and add the rum raisins.

  5. Dust with icing sugar again before serving and serve with apple sauce.

Notes

Not Kratzete

Not to be confused with Kratzete, which is served with asparagus!