Kaiserschmarrn

Ingredients

• 60g raisins
• 3 tbsp dark rum
• 4 eggs, separated
• 250ml whole milk
• 130g plain flour
• 40g caster sugar, plus 2 tbsp for caramelising
• Pinch of salt
• 1 tsp vanilla extract
• Finely grated zest of 1 lemon
• 50g butter
• 2 tbsp flaked almonds (optional)
• Icing sugar, to dust
• Zwetschkenroster or apple sauce, to serve

Before you cook

• Warm the rum gently, pour it over the raisins and leave them to plump for 20 minutes.
• Separate the eggs into two bowls.
• Whisk the milk, egg yolks, vanilla and lemon zest together.
• Sift the flour with the salt.

Steps

1. Whisk the flour into the milk and yolk mixture until you have a smooth batter with no lumps.
2. Whip the egg whites in a clean bowl until they hold soft peaks.
3. Add the 40g of sugar to the whites a spoonful at a time and whip until glossy and just short of stiff.
4. Fold the whites into the batter in three additions with a light hand.
5. Melt half the butter in a large heavy frying pan over medium heat until it foams.
6. Pour in the batter and spread it to the edges of the pan.
7. Scatter the drained raisins and the almonds over the surface.
8. Cook for 4 to 5 minutes until the underside is golden and the top has almost set.
9. Cut the pancake into quarters with a spatula and flip each piece over.
10. Cook the second side for 2 minutes.
11. Tear the pancake into rough 4cm pieces with two spatulas or wooden spoons.
12. Push the pieces to one side, add the remaining butter and the 2 tablespoons of sugar to the empty half of the pan.
13. Let the sugar melt and bubble for 1 minute, then toss the torn pieces through it until they are glazed and caramelised at the edges.
14. Pile the Kaiserschmarrn onto warm plates and dust heavily with icing sugar.
15. Serve at once with stewed plums or apple sauce.