INGREDIENTS
4 tbsp raisins
200g (7oz) flour
½ tsp baking powder
1 tbsp sugar
1 pinch of salt
200ml (7fl oz) milk
4 eggs clarified unsalted butter, for frying
4 tbsp sliced almonds icing sugar, for dusting lingonberry or cranberry compote, for serving
Method
- Soak the raisins in water. Combine the flour, baking powder, sugar, and salt in a bowl. Add the milk and mix to make a thick batter.
- Separate the eggs. Whip the egg whites until they form stiff peaks. Stir the egg yolks into the batter, then fold the batter into the egg whites.
- Melt some clarified butter in one large or two small frying pans. Pour the batter into the pan. Drain the raisins and sprinkle them over the batter, along with the sliced almonds. Reduce the heat and fry the pancake for about 10 minutes until it is golden brown underneath. Cover the pan if necessary. Carefully turn the pancake over and fry the other side until golden brown.
- Remove the frying pan from the cooker. Using two forks, tear the pancake into bite-sized pieces. Dust generously with icing sugar, return the frying pan to the cooker and caramelize the sugar over a moderate heat, frequently turning the pancake pieces.
- Portion out onto four plates and dust again with icing sugar. Serve with lingonberry or cranberry compote.
TIP
Apple sauce or plum compote also go very well with Kaiserschmarrn.