Kaiserschmarrn

Ingredients

Instructions

1. 1

   Separate the eggs, placing the yolks in one bowl and the whites in another. Whisk the yolks with the milk, 20 g caster sugar, vanilla sugar, and a pinch of salt until smooth. Add the plain flour and whisk just until you have a lump-free batter. Stir in the raisins. Let the batter stand for 5 minutes while you prepare the pan; this helps the flour hydrate for a softer texture.

2. 2

   Beat the egg whites to soft peaks. Fold them gently into the batter in 2 additions, using a spatula to keep as much air as possible. Do not fully deflate the mixture; a few streaks at first are fine.

3. 3

   Warm a large nonstick frying pan over medium heat and add 20 g of the unsalted butter. When it foams, pour in the batter and spread it lightly into an even layer. Cook for 3-4 minutes until the underside is golden and the top is mostly set around the edges.

4. 4

   Use a spatula to divide the pancake into 4 quarters and flip them. Add the remaining 10 g butter around the pan. Cook for 2 minutes more, then tear the pancake into bite-size pieces with 2 forks or spatulas. Sprinkle over the remaining 10 g caster sugar and toss the pieces for 1-2 minutes so the edges caramelize lightly. The Kaiserschmarrn is ready when the pieces are puffed, golden, and cooked through in the center.

5. 5

   Transfer to warm plates, dust generously with powdered sugar, and serve immediately with the plum sauce on the side or spooned alongside.

Nutrition per serving

Notes

• •If your raisins are very dry, soak them in a little warm water for 5 minutes, then drain well before adding to the batter.
• •Keep the heat at medium; too high and the outside will brown before the center cooks.
• •A wide nonstick pan makes flipping and tearing much easier for beginners.
• •Apple compote can be used instead of plum sauce, but plum sauce is a classic match.

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