Traditional European Christmas recipe: Kaiserschmarrn (fluffy, thick pancake)

November 10, 2013 (Last Updated: January 11, 2019)
Kaiserschmarrn fluffy, thick pancake
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Kaiserschmarrn (fluffy, thick pancake)

Serves: 4 - 6
Cooking Time: 30 minutes

Ingredients

  • 80g raisins
  • 30ml – 45ml (2 – 3 tbsp) rum
  • 6 eggs, separated
  • 300g cake flour, sieved
  • 2,5ml (½ tsp) salt
  • 50g unsalted butter, melted + 25g extra, for frying
  • 500ml (2 cups) full-cream milk
  • icing sugar, for dusting
  • fresh blueberries or apple compote, to serve (optional)

Instructions

1

Soak the raisins in the rum.

2

Separate the eggs carefully and whisk the egg whites in a clean bowl until stiff.

3

Place the sieved flour, salt, 50g melted butter, milk and egg yolks in a separate bowl and mix well with a hand mixer.

4

Drain the raisins and add to the batter.

5

Melt the extra butter in a large non-stick pan and add the batter.

6

Cook the batter over moderate heat, about 8 minutes. Cut into quarters and flip over. Allow to brown until golden.

7

Using a pizza cutter or two forks, chop or break the quarters into pieces.

8

Dust liberally with icing sugar and serve with fresh blueberries or apple compote.

Recipe by Angelina Claassen 

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November 10, 2013 (Last Updated: January 11, 2019) By
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