Kaiserschmarrn (Austrian Jumbled Pancake) recipe
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Ingredients
- ¼ cup raisins 3 tablespoons dark rum 1 cup all-purpose flour 1 cup whole milk 4 eggs, separated 2 pinches salt 3 tablespoons white sugar 3 tablespoons unsalted butter 2 tablespoons confectioners' sugar, or to taste 2 cups applesauce
Nutrition Info
- 447.7 caloriescarbohydrate: 61.9 gcholesterol: 192.7 mgfat: 15.4 gfiber: 2.7 gprotein: 11.3 gsaturatedFat: 8 gservingSize: -sodium: 169 mgsugar: 34.6 gtransFat: : -unsaturatedFat: : -
Directions Kaiserschmarrn (Austrian Jumbled Pancake)
Directions
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Combine raisins and rum in a small bowl and set aside to soak.
Whisk flour and milk in a large bowl until well combined. Set aside for flour to hydrate for 10 minutes.
Whisk egg yolks and salt into the moistened flour.
Preheat the oven to 350 degrees F (175 degrees C).
Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Fold egg whites into the batter in 2 batches.
Heat an oven-safe, heavy skillet over medium heat. Melt butter and pour in the batter. Sprinkle rum-soaked raisins on top. Let batter gently brown, 4 to 5 minutes. Reduce heat if batter browns too fast. Cut into quarters with a large spatula. Flip the quarters and let the other side brown gently, 4 to 5 minutes.
Transfer the skillet into the oven and bake until pancake is set and puffed up, about 8 minutes. Use 2 large forks to tear the pancake into bite-sized pieces. Sprinkle with confectioners' sugar and serve with applesauce.