Kaiserschmarrn

Ingredients9

• all-purpose flour150 g
• milk250 ml
• eggs4
• granulated sugar40 g
• raisins40 g
• rum2 tbsp
• unsalted butter40 g
• salt1 pinch
• powdered sugar2 tbsp

Method

1. Soak the raisins in the rum.
2. Separate the eggs. Whisk the yolks with the granulated sugar, then stir in the milk, flour, and salt until smooth.
3. Beat the egg whites to soft peaks and fold them gently into the batter. Drain the raisins and fold them in.
4. Melt the butter in a large skillet over medium heat. Pour in the batter and cook until the underside is golden and the top is just set.
5. Tear the pancake into rough pieces with two spatulas, turn them, and cook until golden and fluffy.
6. Dust generously with powdered sugar and serve at once.