Kaiserschmarrn
30 min4
An Austrian shredded pancake with caramelized sugar, raisins, and rum, served with applesauce.
| prepSeparate the 3 eggs, keeping yolks and whites apart | ||||||||
| 80 g raisins | Soak raisins in rum | Heat butter, pour batter, cook 3 min | Sprinkle drained raisins, cook 3–4 min until golden | Sprinkle sugar, quarter & flip, add butter, cook 3–4 min | Tear into bite-sized pieces | Toss with butter & sugar over medium-high, 3–4 min until caramelized | Dust with powdered sugar, serve with applesauce | |
| 3 Tbsp rum (or water) | ||||||||
| 3 large egg whites | Whip egg whites to stiff peaks, 2.5 min | Fold in egg whites gently | ||||||
| 3 Tbsp unsalted butter (melted) | Beat yolks, melted butter, vanilla, sugar & salt, 2–3 min | |||||||
| 1 tsp vanilla extract | ||||||||
| 2 Tbsp granulated sugar (for batter) | ||||||||
| 1 pinch of salt | ||||||||
| 240 ml all-purpose flour | Alternate flour & milk on low speed | |||||||
| 240 ml milk | ||||||||
| 1 Tbsp unsalted butter (for first cook) | ||||||||
| 2 Tbsp granulated sugar (for caramelizing) | ||||||||
| 2 Tbsp powdered sugar | ||||||||
| 240 ml applesauce | ||||||||
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