Rezepte
In der Originalsprache angezeigt: English
Kaiserschmarrn
Fluffy torn pancakes with raisins and a dusting of icing sugar.
Made following Swissmilk’s Kaiserschmarrn recipe. The photo shows my own cooking. Source: https://www.swissmilk.ch/de/rezepte-kochideen/rezepte/LM200801_75/kaiserschmarrn/ Total preparation and cooking time: 30 minutes.
Portionen: 4Vorbereitung: 30 minutes total (prep + cooking)Kochzeit: —
Zutaten
150 g Flour
250 ml Milk
1 pinch Salt
2–3 tbsp Sugar
3 Egg yolks
3 Egg whites, beaten stiff
50 g Butter
40 g Raisins
For dusting Icing sugar
Zubereitung
- Stir flour, milk, salt, sugar and egg yolks into a smooth batter.
- Gently fold in the stiffly beaten egg whites, keeping the mixture airy.
- Melt half the butter in a wide non-stick frying pan. Pour in the batter and scatter over the raisins. Cook until the underside is set and golden.
- Lift the pancake, melt the remaining butter underneath, then turn and brown the other side.
- Tear into bite-sized pieces with two forks. Toss briefly in the pan to let excess moisture escape, then dust with icing sugar and serve immediately.