Kaiserschmarrn
A fluffy thick pancake, torn into pieces and lightly caramelised with raisins.
Active time25 min
Cooking20 min
Total35 min
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Ingredients
- 40 g unsalted butter
- 1 tsp unsalted butter
- 300 ml whole milk
- 4 eggs
- 200 g plain wheat flour
- 30 g raisins
- 1 pinch of salt
- 30 g sugar
- 1 tsp sugar
- 1 pinch of icing sugar
Preparation
Heat the fan oven to 180 °C. Separate the eggs. Whisk the yolks, sugar, salt, milk and flour in a bowl. Beat the whites to stiff peaks in another bowl and gently fold into the batter.
300 ml whole milk4 eggs200 g plain wheat flour1 pinch of salt30 g sugar- oven
- mixing bowls
- whisk
- electric whisk
- spatula
Melt the butter measured in grams in an ovenproof frying pan about 32 cm across. Pour in the batter, reduce to medium and cover. Cook about 5 minutes until golden underneath. Scatter on the raisins, divide into quarters with a spatula, turn and cook covered for another 5 minutes.
40 g unsalted butter30 g raisins- ovenproof frying pan
- lid
- spatula
Tear the pancake with two spoons. Bake uncovered for 6 minutes until the pieces are set in the centre. Remove with oven gloves. The handle stays very hot.
- spoons
- oven
- ovenproof frying pan
- oven gloves
Return the pan to medium heat with the butter and sugar reserved for caramelising. Stir until lightly caramelised. Dust with icing sugar and serve immediately. Keep using oven gloves on the handle.
1 tsp unsalted butter1 tsp sugar1 pinch of icing sugar- ovenproof frying pan
- spatula
- oven gloves
Allergens
- Eggs
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration