Kaiserschmarrn

30 min

An Austrian shredded pancake with caramelized sugar, raisins, and rum, served with applesauce.

prepSeparate the 3 eggs, keeping yolks and whites apart
1/3 cup / 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
1 cup / 240 ml all-purpose flour	Alternate flour & milk on low speed
1 cup / 240 ml milk
1 Tbsp unsalted butter (for first cook)
2 Tbsp granulated sugar (for caramelizing)
2 Tbsp powdered sugar
1 cup / 240 ml applesauce

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