Austrian caramelised pancake

    Austrian caramelised pancake


    16 people made this

    About this recipe: Is also known as kaiserschmarrn. It's a simple and delicious dessert. A torn rum and raisin pancake is caramelised with butter and sugar, then served with plum jam.

    Serves: 4 

    • 4 tablespoons raisins
    • 4 tablespoons rum
    • 250ml full fat milk
    • 5 eggs
    • 4 tablespoons caster sugar
    • 1/2 teaspoon vanilla extract
    • 1 pinch salt
    • 125g plain flour
    • 30g butter
    • 15g butter, melted
    • 4 tablespoons icing sugar, plus more for dusting
    • 4 tablespoons plum jam for serving

    Prep:15min  ›  Cook:15min  ›  Extra time:30min soaking  ›  Ready in:1hr 

    1. In a small bowl, combine raisins with rum and let soak 30 minutes, then drain.
    2. In a medium mixing bowl, beat together the milk, eggs, caster sugar, vanilla and salt. Gradually whisk in the flour to make a smooth batter. Stir in the drained raisins.
    3. In a large frying pan, melt 30g butter over medium heat. Pour the batter into the frying pan and cook 5 to 6 minutes or until the pancake has set and the bottom is golden brown.
    4. Turn over the pancake and cook 3 minutes or until this side is also golden brown. Using a spatula or two forks, tear the pancake into bite-size pieces. Drizzle in the melted butter and sprinkle with icing sugar.
    5. Turn the heat to medium-high and use a spatula to gently toss the pieces for 5 minutes or until the sugar has caramelised. Sprinkle with additional icing sugar and serve with plum jam.

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