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.

인분: 4준비 시간: 30 minutes total (prep + cooking)조리 시간: —

재료

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

만드는 법

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.