Dessert

Kaiserschmarrn (Austrian shredded pancake)

Name: Kaiserschmarrn (Austrian shredded pancake)
Total time: 30 min
Yield: serves 4
Ingredients: 150 g Flour; 250 ml Milk; 4 Egg; 50 g Sugar; 40 g Butter; 40 g Raisins; for dusting Sucre glace

Preparation time: 30 min
Servings: serves 4

Ingredients

serves 4

Flour — to buy150 g
Milk — to buy250 ml
Egg — to buy4
Sugar — to buy50 g
Butter — to buy40 g
Raisins — to buy40 g
Sucre glace — to buyfor dusting

Preparation

Separate the whites from the yolks of 4 eggs. Whisk the yolks with the milk, flour, a pinch of salt and half the sugar until smooth with no lumps.
Whip the whites to stiff peaks with the remaining sugar, then fold them gently into the batter with a spatula to keep as much air as possible: this is what makes the pancake light and puffy.
Melt half the butter in a large pan over medium heat, pour in the batter to about 1.5 cm thick and scatter with raisins.
Cook for 3-4 minutes until the bottom is golden and the top starts to set, then flip the pancake in two pieces using two spatulas.
Cook for another 2 minutes, then, using two forks, tear the pancake roughly into uneven pieces right in the pan: this is the gesture that gives the dish its name, "shredded emperor's pancake".
Add the rest of the butter and let the pieces caramelize lightly for 2-3 minutes, turning them, until golden at the edges.
Plate on warm plates, dust generously with icing sugar and serve immediately with apple compote or lingonberry jam.