Kaiserschmarrn Austrian Scrambled Pancake || Gracefult Kitchen

Warning: Trying to access array offset on value of type null in /home/u589834942/domains/gracefultkitchen.com/public_html/recipe-details.php on line 74

Kaiserschmarrn Austrian Scrambled Pancake

Pancake

Kaiserschmarren is the stuff of Austrian childhoods (and adulthoods). This recipe is great for Austrian kid dinners and American breakfasts alike.

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

Description

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.