Austrian Pancakes With Raisins (Kaiserschmarrn)

Instructions

1. Step 1

   Gather the ingredients.

2. Step 2

   Place the raisins in a small bowl and pour in the rum . Microwave the rum and raisin mixture for 15 to 30 seconds and let them soak until the rum is absorbed, about 20 minutes. Set aside.

3. Step 3

   In a medium bowl, beat the egg whites to soft peaks, adding a pinch of salt toward the end.

4. Step 4

   In a separate large bowl, beat the egg yolks, sugar, vanilla, and lemon zest (if using) until the mixture is light yellow.

5. Step 5

   Add the milk and flour, a little at a time to avoid lumps, and blend well. Fold in the egg whites and let the batter rest for about 10 minutes.

6. Step 6

   Melt 1 to 2 tablespoons of butter in a 10- to 12-inch frying pan. Stir the batter again gently and pour it into the hot pan. Sprinkle the soaked raisins evenly over the top.

7. Step 7

   Cover the pan and let the pancake cook for 7 to 8 minutes over medium heat, checking the bottom of the pancake by lifting up with a spatula. If it's a light brown, it's time to flip. If it's not, cook for an additional 2 to 3 minutes.

8. Step 8

   Flip the pancake over by carefully sliding the pancake onto a dinner plate, then invert the pan over the dinner plate and flipping it all over.

9. Step 9

   Cook for about 10 minutes more on this side.

10. Step 10

    Cut or pull the pancake apart into bite-size pieces while it continues to cook. When it has browned a bit, it is ready to serve.

11. Step 11

    Sprinkle with confectioners' sugar and serve with applesauce or preserves of your choice. If you like a chewier consistency, let the pancake cool down a bit before serving.