Kaiserschmarrn with raisins
An airy Austrian pancake that is divided into golden brown pieces right in the frying pan.
30 min · 3 servings
Per serving
Approximately 469 kcal Protein: 14.7 g Fat: 16.2 g Carbohydrates: 66.5 g
Calculation based on the edible mass of ingredients; actual values vary by product.
Check allergens
Contains: Milk, Eggs, Wheat/Gluten
If you are sensitive to sulfites E220–E224, E226–E228, exclude dried and candied fruits treated with them. The absence of sulfites in the selected product must be confirmed.
NHS: food allergyIngredients
- Eggs - 3 pcs.
- Milk – 250 ml
- Wheat flour - 150 g
- Sugar - 25 g
- Light raisins – 40 g
- Butter - 30 g
- Powdered sugar - 15 g
- Salt - 1 g
How to cook
- Separate the eggs. Mix the yolks with milk and flour until smooth, add the washed raisins.
- Beat the egg whites with salt until soft peaks form, then gradually add sugar and beat until stiff foam forms. Gently fold into the dough.
- Melt half the butter in a large frying pan. Pour in the batter and cook, covered, over moderate heat for 4-5 minutes.
- Divide into quarters with a spatula, flip and cook for another 3-4 minutes.
- Tear into pieces, add the remaining butter and brown, stirring, until there is no raw dough. Sprinkle with powder.
Products for the recipe
- Light raisins — Light raisins are included in the recipe. The quantity depends on the number of servings.
Separating eggs, whipping whites and tearing the finished pancake are preserved. The proportions of flour and milk have been reduced for a lighter dough in a home frying pan. Russian text and home proportions: Vostok Food, CC BY-SA 4.0.
Source: Wikibooks: Kaiserschmarrn (Austrian Shredded Pancake) · CC BY-SA 4.0