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.
- Serves: 4 persons
- 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
Step 1Combine raisins and rum in a small bowl and set aside to soak.
Step 2Whisk flour and milk in a large bowl until well combined. Set aside for flour to hydrate for 10 minutes.
Step 3Whisk egg yolks and salt into the moistened flour.
Step 4Preheat the oven to 350 degrees F (175 degrees C).
Step 5Beat 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 6Heat 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 7Transfer 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.