Viennese Kaiserschmarrn

Name: Viennese Kaiserschmarrn
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Austrian, Dessert, Classic
Ingredients: 4 Stück Eggs; 30 g Sugar; 1 Prise Salt; 1 TL Vanilla sugar; 375 ml Milk; 125 g Flour; 40 g Butter; 30 g Raisins; 2 EL Sugar; 2 EL Powdered sugar

A light and airy shredded pancake from Austrian cuisine, caramelized and dusted with powdered sugar.

By Simon Leber

Prep time: 15 minutes

Cook time: 10 minutes

Total time: 25 minutes

Servings: 2

Tags: Austrian, Dessert, Classic, Vegetarian

Ingredients

4 Stück Eggs
30 g Sugar
1 Prise Salt
1 TL Vanilla sugar
375 ml Milk
125 g Flour
40 g Butter
30 g Raisins
2 EL Sugar
2 EL Powdered sugar

Instructions

1. Separate the eggs. Whisk the egg yolks with milk, vanilla sugar, and a pinch of salt. Gradually stir in the flour until a smooth batter forms.
2. Beat the egg whites with the sugar until stiff peaks form and gently fold into the batter.
3. Melt the butter in a large pan. Pour in the batter and (optionally) sprinkle the raisins on top.
4. Fry the underside over medium heat until golden brown. Quarter the batter, flip, and fry briefly on the other side.
5. Tear the pancake into bite-sized pieces using two forks.
6. Sprinkle some additional sugar over the pieces and let them caramelize briefly in the pan.
7. Arrange on plates and dust generously with powdered sugar.