Kaiserschmarrn (Austrian Jumbled Pancake)
Kaiserschmarren is the stuff of Austrian childhoods (and adulthoods). This recipe is great for Austrian kid dinners and American breakfasts alike.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- ¼cup raisins
- 3tablespoons dark rum
- 1cup all-purpose flour
- 1cup whole milk
- 4eggs, separated
- 2pinches salt
- 3tablespoons white sugar
- 3tablespoons unsalted butter
- 2tablespoons confectioners' sugar, or to taste
- 2cups applesauce
Instructions
Step 1
Combine raisins and rum in a small bowl and set aside to soak.Step 2
Whisk flour and milk in a large bowl until well combined. Set aside for flour to hydrate for 10 minutes.Step 3
Whisk egg yolks and salt into the moistened flour.Step 4
Preheat the oven to 350 degrees F (175 degrees C).Step 5
Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Fold egg whites into the batter in 2 batches.Step 6
Heat an oven-safe, heavy skillet over medium heat. Melt butter and pour in the batter. Sprinkle rum-soaked raisins on top. Let batter gently brown, 4 to 5 minutes. Reduce heat if batter browns too fast. Cut into quarters with a large spatula. Flip the quarters and let the other side brown gently, 4 to 5 minutes.Step 7
Transfer the skillet into the oven and bake until pancake is set and puffed up, about 8 minutes. Use 2 large forks to tear the pancake into bite-sized pieces. Sprinkle with confectioners' sugar and serve with applesauce.