Kaiserschmarrn Austrian Scrambled Pancake
Kaiserschmarren is the stuff of Austrian childhoods (and adulthoods). This recipe is great for Austrian kid dinners and American breakfasts alike.
Ingredient
- ¼ cup raisins
- 3 tablespoons dark rum
- 1 cup all-purpose flour
- 1 cup whole milk
- 4 eggs, separated
- 2 pinches salt
- 3 tablespoons white sugar
- 3 tablespoons unsalted butter
- 2 tablespoons confectioners' sugar, or to taste
- 2 cups applesauce
Direction
- Combine raisins and rum in a small bowl and set aside to soak.
- Whisk flour and milk in a large bowl until well combined. Set aside for flour to hydrate for 10 minutes.
- Whisk egg yolks and salt into the moistened flour.
- Preheat the oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- 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.
