Austrian Pancakes With Raisins (Kaiserschmarrn)
Kaiserschmarrn is a classic Austrian pancake dessert featuring rum-soaked raisins, served with confectioners' sugar and fruit preserves.
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Instructions
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Soak raisins in rum for 20 minutes, microwaving the mixture for 15-30 seconds initially.
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Beat egg whites with a pinch of salt until soft peaks form.
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In another bowl, beat egg yolks, sugar, vanilla, and lemon zest until light yellow.
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Gradually add milk and flour to the yolk mixture, blending well, then fold in egg whites and let batter rest for 10 minutes.
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Melt 1-2 tablespoons butter in a 10-12 inch frying pan, then pour in the batter and sprinkle with soaked raisins.
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Cover and cook over medium heat for 7-8 minutes, or until the bottom is light brown.
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Carefully flip the pancake and cook for about 10 more minutes.
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Break the pancake into bite-sized pieces and continue cooking until browned.
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Serve immediately, sprinkled with confectioners' sugar and accompanied by applesauce or preserves.