About this recipe:Kaiserschmarrn are classic Austrian pancakes that are quite different from ours, but absolutely delicious. I got this recipe from a friend from Vienna - they're the best pancakes I've ever tasted! Serve with a lovely fruit compote.
2 tablespoons raisins
2 tablespoons rum
4 egg yolks
1 pinch of salt
a drop of vanilla extract
150g plain flour, sieved
5 egg whites
60g melted butter, divided
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Add raisins and rum to a bowl and allow to soak for 30 minutes. Then drain and and dry.
Whisk the egg yolks, sugar and salt until pale yellow and thick with an electric mixer. Stir in milk and vanilla extract. Next, gradually stir in the flour. Finally, stir in the raisins.
Whisk the egg whites until very stiff and fold into the pancake batter.
Heat a tablespoon of the butter over a low heat in a deep pan (about 20cm across) and pour in half of the batter about .5cm deep. Heat for 4 minutes until the batter has risen and the underside is lightly browned. Remove from the pan, add another tablespoons of butter to the pan, flip the pancake and cook the other side for 4 minutes.
Break the finished pancake with two forks into 6-8 pieces and place on a preheated plate. Do the same with the rest of the batter.
Heat the remaining butter and fry all the pancake pieces again for 2 minutes in the hot butter, turning once. Pile on a plate and dust with icing sugar. Serve with your favourite fruit compote.
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